Open Faced Steak Sandwiches
Aug 12th, 2008 by Alex
I had a package of seven Philly Gourmet Steaks in the freezer, so I decided to make some open faced steak sandwiches. Enough for dinner and a lunch or two, it’s pretty basic.
Here’s what you need:
- philly-style steaks
- 1 green pepper
- 1 onion
- 2 slices of bread
- 2 slices of cheese
- olive oil
The steaks may have been branded “gourmet” but that doesn’t mean that a million substitutions couldn’t be made. Steak subs are so versatile, everyone likes it their own way. In a perfect world I’d have used provolone, but all I had on hand was American. Other than that, it’s how I like my cheese steaks.
Chop up the green pepper and the onion. Heat a touch of olive oil and saute the veggies for a bit. In the meantime, remove the steaks from their paper separators and break them into chunks. When it appears that the onions are starting to soften, throw the steaks in the pan. I prefer to keep them separate while they’re cooking, since they’re really thin and cook up a lot faster than the vegetables. The instructions on my package said about one minute per steak with a flip in the middle, but your mileage may vary.
Once cooked through, pile some steak on the bread. Throw some veggies on, then top with a slice of cheese.
Give it a minute or two for the cheese to melt over everything, then dig in.
![[del.icio.us]](http://images.del.icio.us/static/img/delicious.small.gif){kind=small}
This is one of those simple things that make life kind of fun. For me this would be especially good on a nice crusty bread.
A short while back I was watching a show about the Philadelphia cheese steaks. They spent a lot of time on the two places that have the rivalry going on (Geno’s and Pat’s), and those places not only use Cheez-Whiz on the sandwiches, they put it on the sandwich with a paint stirring stick. Cracked me up.
I saw that show on Philly cheese steaks, too. They go through a lot of Cheez-Whiz. I guess your sandwich with peppers and onions and American cheese would be a “pepper American wit.” My preference: provolone, onions, hots, pickles, and ketchup, also on really good bread.
Claude: Ideally I would have gotten some sub rolls, split them down the middle and lightly toasted them in the toaster oven. I like the Whiz on bacon cheese fries, but not on a hoagie. Never been to those two rival eateries, but I’m told that the local joints around town are better.
danielle: wit meaning “with cheese” I’d guess? Never been a fan of the hots, even now that I like some spicy stuff. The flavor tends to overwhelm everything else.
Apparently, in S. Philly ordering parlance, “wit” is *with* fried onions.