Philly Cheesesteak Sandwiches

These sandwiches make great football food, especially if they're served with an Antipasto Salad. Game day doesn't get any tastier than this!

Ingredients

4 tablespoon extra-virgin olive oil (EVOO), divided
1 1/2 pounds flank steak
3 tablespoons steak seasoning
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
4 large yellow onions, thinly sliced
2 large red bell peppers, thinly sliced
3 cloves garlic, chopped
1 tablespoon flour
1 1/2 cups beef stock
Salt and freshly ground black pepper
12 slices provolone cheese
1 large round loaf of crusty bread

Aired on:

October 26, 2006

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Recipe Categories:

Burgers, Sammies & Subs

Yields: 4 servings

Preparation

Preheat indoor or out door grill to high and oven to 375°F.

Heat a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onions and season with some salt and pepper. Cook, stirring occasionally, for 7-8 minutes. Add the peppers, garlic, mustard, Worcestershire and hot sauce. Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes.

Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick.

Season the steak with some EVOO and steak seasoning. Transfer the steak to the grill and cook about 5-6 minutes on each side for medium rare. Remove and allow to rest 2-3 minutes. Meanwhile, cut the loaf of bread in half lengthwise. Scoop out some of the bread on the inside and toast in the oven or toaster oven.