Philly Cheesesteak

Andrew

4 Servings

50 min Cook Time

(1)

1. 1

   Trim the rib eye's fat cap and connective tissue from the outside, leaving the marbling in the center. Put it in the freezer until it's firm enough to slice about 30 minutes. Save your trimmings for stewing.

   Timer: 30m
2. 2

   Chop the stems and tops of the mushrooms into ½-inch cubes. In a medium saucepan over medium-high heat, add about 2 tablespoons canola oil, a pinch of black pepper, and the mushrooms. Sauté until the mushrooms release their water and get a bit crispy around the edges, about 10 minutes. This should yield about 1 cup. Set aside.

   Timer: 10m
3. 3

   Wipe out the pan and add another tablespoon of oil. Sauté the peppers with salt and pepper over medium-high heat until the peppers are softened and a little charred, about 3 minutes. Remove the peppers from your pan, add a little more oil, a little bit of salt, and the onion. Lower the heat to medium and cook, stirring often, until your onion is translucent and lightly brown, about 10 minutes. This should yield about 1 cup.

   Timer: 3m
4. 4

   Make your cheese sauce. In a medium saucepan over medium-low heat, combine the milk and Cheez Whiz, stirring until warmed enough to pour easily, about 10 minutes. Set aside for finishing.

   Timer: 10m
5. 5

   By the time you've prepared all your sides, your rib eye should be ready to slice. Remove it from the freezer, and using a very sharp cleaver, slice it into very thin (⅛-inch to ¼-inch) slices. Don't worry if they aren't perfect slices; they get chopped up in your skillet.

6. 6

   Heat a large cast-iron skillet over high heat with a splash of oil, until it starts to smoke. Add your beef and salt and black pepper to taste. Take two metal spatulas and stir your meat frequently, using the edges of the spatula to chop up the meat as it cooks. When the meat starts to brown after a few minutes, add your mushrooms, peppers, and onions. Continue to chop and stir until completely cooked through, about 2 minutes. Add a drizzle of cheese sauce to the pan to moisten.

   Timer: 2m
7. 7

   Take each of your hoagie rolls and cut them in half lengthwise. Lay the rolls, cut-side down, on top of the meat to slightly steam and warm up the rolls. Let it sit for a few minutes. Flip the rolls over, load the middle with your meat filling, and coat with the cheese sauce. Squeeze the juices of your cherry peppers over your sandwich. Then tear up the cherry peppers and add to your sandwich filling to finish.