Posted by Caveman Cooking on March 26, 2010
When you’ve got some leftover beef, this is an easy way to make another great meal out of it.
6-8 Ounces Cooked Steak, preferably rare
3 Medium-Small Mushrooms
2 Thin Slices Sweet Onion
1/4 Small Red Bell Pepper
1 Slice Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise
1 Fresh Sandwich Roll
Salt & Pepper to taste
NOTE #1: After soaking a Tri-tip in some Teriyamic Marinade for a day, we BBQed for the first time in our new Cave and had the Cave-in-laws as our first guests. Unfortunately, we were too cooked from the unending unpacking to do a photo-shoot for a post, too. But, we had plenty of leftovers and, finally, some time to do one for this! A BIG thank you to the Cavewoman for taking some great shots.
Heat non-stick griddle or large skillet over medium-high heat.
As thinly as possible, slice some leftover steak or other rare to medium-rare beef. Set aside.
Slice mushrooms, paper-thin cut the onion, and slice red pepper. Set aside.
Butterfly slice the roll, being careful not to cut all the way through. Place onto griddle and quickly heat both sides. Remove from griddle, evenly spread mayo, and set aside on plate.
HINT #1: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!
Add oil to griddle. When heated, add meat.
Before you are ready to flip the meat, add veggies to skillet/griddle. Keep separated from meat, for now.
HINT #2: Although I said “Salt & Pepper to taste” in the ingredients, I find that any marinated, or rubbed, meat tends to already have more than enough seasonings for this dish. That said, if you feel the need for more, this is the point to add it.
Just before meat and veggies are ready, place cheese on top of the meat. Then, place veggies evenly on top of the cheese, and allow cheese to begin melting before removing from grill.
NOTE #2: Usually, I like to use Provolone cheese on this sandwich. In fact, we had just bought some from our local market. But, upon opening, it was readily apparent that it had already turned to the darkside. So, I subbed out some Swiss, which worked fine. Cheddar would have been great, too. Just goes to show that although “cheese” is an integral part of a cheesesteak, the kind of cheese isn’t as consequential … experiment!
Using a large spatula, remove entire mound of food from griddle and place onto prepared roll. Enjoy!
HINT #3: If you like hot sauce, this is a great vehicle for it. I like to splash a bunch of Tapatio, Cholula, or Tabasco on mine. Pizza sauce also works great … but, I think that may qualify as a whole different sandwich! 😉
Prep Time = 10 minutes
Cook Time = 10 minutes total
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.