Steak Remix: Philly Cheesesteak Sandwich (by Greg)

Occasionally Beth and I like to eat steak….but it is so expensive. Traditionally I have gone for the Filet Mignon/Beef Tenderloin, but of course that is the priciest cut. Recently I have been buying Top Sirloin instead and have been pretty satisfied with the quality and also like that it is less than half the price. To get my best deal on meat, I’ve been going to Sam’s Club, which is great if you are throwing a dinner party, but usually way too much food for a couple or even a small family like us. So, last night after grilling up the steak for the three of us, I certainly had a bit of the 3.5 pound package of meat left over. So now we are challenged to use the leftovers, which prompted me to make Philly Cheesesteak Sandwiches today. Despite the fact that I didn’t have any sub rolls, the sandwiches were super yummy and easy to make. Here’s how….
I started by peeling and slicing a small yellow onion lengthwise into 1/8th inch strips. In a medium-sized frying pan I coated the bottom with olive oil and added three slices of butter and turned the burner to medium and waited until the butter melted into the olive oil, stirring it in a bit with a silicone spatula, and then adding the onions after the butter was evenly melted. I continued to cook the onions and stir occasionally until the onions turned golden-brown and then removed them from the pan and placed them aside in a bowl.
Then in the same warm pan I added the already grilled, but still rare steak, cut into very thin slices and also into strips about 1/4 inch thick in width. I kept the frying pan on medium until the steak was warm, and then I added 5 pieces of provolone on top of the meat and covered the pan in order to melt the cheese. I stirred occasionally until all the cheese was melted and evenly spread through the meat. There was a bit of excess moisture in the pan, so I drained most of it. Next I re-added the onion into the pan with the meat and cheese and gave it a final stir. 
I toasted the bread to a golden brown and then made sandwiches with the marvelous mixture. All-in-all it only took me about 20 minutes to make a sweet lunch treat for three…a great way to use the leftover meat. Beth may make some Steak Chili later because we still have plenty more Top Sirloin in the fridge. Other options for us include steak fajitas or burritos.  

INGREDIENTS NEEDED: Cooked steak, onions, butter, olive oil, provolone cheese, bread

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