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My review
Easy Steak Sandwich
zigmondo
"I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices."
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Ingredients
25 m servings 1196 calsOriginal recipe yields 1 servings (1 sandwich)
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Directions
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- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Footnotes
- Cook's Notes:
- When shopping for steak sandwich steak, I advise you pay more attention to the way the meat looks than the cut. You can't go wrong with a nice tender New York, but I tend to look for the cheap steaks with some nice marbles (fat).
- If you have time, freeze the steak. Then, with your sharpest knife, slice the frozen steak as thin as you can. That is the hardest part.
Nutrition Facts
Per Serving: 1196 calories; 57.7 g fat; 95.8 g carbohydrates; 74.3 g protein; 222 mg cholesterol; 1972 mg sodium. Full nutrition
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Reviews
Read all reviews 5571 Ratings
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Most helpful positive review
2/25/2008
Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the...
Most helpful critical review
7/23/2006
Nice sandwich but not even close to a Philly Cheesesteak.
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2/25/2008
Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the...
3/8/2007
This was the easiest steak sandwich to make and my family loved it! I used provolone instead of the sharp Cheddar which gave it a smoky flavor. I will fix this again.
7/1/2006
This is the "quintessential" Massachusetts cheese steak! Pop the thing under the broiler for a few mins., if you like toasty bread. Serve with chips, pickle and a coffee shake!
4/25/2013
Wow! I've never had a Southeastern Massachusetts cheesesteak before but boy it sure is good. I'm used to Philly style (Pat's or Geno's)and this is so "easy" and so delicious. My husband is a ...
8/13/2006
it was a very good sandwich. it was very spicey, and smelled amazing while cooking. I acually forgot the cheese so it was less cheesesteak and more, well, steak. it was very easy to cook too. St...
1/21/2010
Used leftover london broil for this along with roasted red peppers and hot banana peppers. Pepper Jack cheese went nicely with this sandwich and so did some thinly sliced, fried potatoes. Thank ...
7/25/2007
Way to go!!! I just love those cherry peppers in this sandwich and I add some of the juice from the jar to the pan when it's cooking. Put a small lid over the meat/cheese and the cheese will m...
5/27/2011
If you brown the baguette on the inside, it will help keep any grease out of the bun. Also while unfrozen meat might be easier to cut, using fresh never frozen steak will ensure maximum quality....