A delicious copycat of Philly Cheese Steak Sandwiches (not authentic, but an awesome recipe!)
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 pounds skirt steak (don't sub any other kind!) 4 8-inch soft Italian sub rolls 2 tablespoons vegetable or canola oil 1/2 teaspoon salt 1/8 teaspoon ground pepper 1/4 cup grated Parmesan cheese 8 slices (8 ounces) American cheese ~ CLICK TO READ DETAILS ~ etc
Instructions:
Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.
Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.
