Philly Cheez Steak Sandwich
Recipe and photo are courtesy of The Sunday Night Football Cookbook
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No visit to Philadelphia is complete without sampling the city’s most celebrated dish: the steak and cheese sandwich, or Philly cheese steak. Although Cheez Whiz hadn’t been invented when the first cheese steak was introduced in the 1930s, for many fans it has since become a favorite topping.
- 1/4 cup peanut oil
- 1 pound Spanish onions, peeled and thinly sliced
- 2 jalapeno chiles, seeded and thinly sliced
- 8 ounces Cheez Whiz or other processed cheese spread
- 2 pounds rib-eye steak, cut into 1/4-inch-thick slices
- Salt and freshly ground black pepper
- 4 Italian or hoagie rolls, split in half
- In a medium saucepan, heat the oil over medium heat. Add the onions and chiles and cook for about 20 minutes, stirring often, until the onions are caramelized. Remove the onion and chile mixture to a bowl and stir in the Cheez Whiz.
- Heat a large skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak for 2 to 3 minutes on each side, until browned and to desired doneness.
- Place a roll half on each of 4 plates. Divide the steak among the rolls and top with the onion mixture. Top with the remaining roll halves.
This content originally appeared in The Sunday Night Football Cookbook (NBC Sports and Time Inc. Home Entertainment, 2008).
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