Thinly sliced rib eye, sauteed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press.
My husband and I were on our way home from a trip to the beach recently and decided to stop in Philly for lunch to grab some cheese steaks. We wanted to stop somewhere not too far into the city and close to the highway so we went to Tony Luke's - a famous institution that we were sure would not disappoint. Sadly, it did, though we probably ordered wrong. We got the rib eye cheese steaks and I upgraded to some sharp provolone. The cheese was still cold, not melted, there were no grilled onions, no spices, no flavor whatsoever. I was crestfallen. How can they serve a cheese steak with cheese that hasn't been melted?! Shameful. I threw my sub with one bite in our cooler and decided I'd jazz it up when I got home, which I did to the most delicious results. Ever since then I wanted more so I decided to try and make some at home. Our local International market sells the most perfect meat for cheese steaks: paper thin rib eye that is intended for Sukiyaki. If you live in the DC area, stop by Grand Mart, and you'll find this in their frozen meat section. I think any meat that is sliced for pho would also work well.
Cheese steak panini, serves 4
1 lb thinly sliced rib eye
1 large onion (sliced)
1 yellow or orange bell pepper (I used orange)
1 T paprika
1 t garlic powder
1 t cayenne pepper
1 t black pepper
salt, to taste
1 T cream cheese
3/4 cup shredded cheese (sharp cheddar or provolone)
french rolls or sourdough bread
Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl. Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Add cream cheese and allow to melt. Turn off stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired).
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