Cheese Steaks with Seared Pepper and Onions

In the United States, many people are familiar with Philly cheese steaks, whether they live in Philadelphia, Pennsylvania, or not. But some believe that only true Philadelphians can lay claim to making the city’s signature sandwich. Fair enough—I respect that sentiment, and agree.

So this recipe is simply a beefy, oniony, cheesy (provolone, not Chees Whiz) sandwich made in Philly cheese steak style. Except for the bread. I’m sure purists will scow at the use of a Mexican roll called “bolillo.” But I think it’s perfect for the sandwiches—soft on the inside, not as crunchy as a baguette on the outside, and oval shaped to hold all that hot, gooey goodness inside. If you can’t find bolillo, a baguette will work, as will hoagie or Italian rolls.

Bolillo Rolls

Key to preparing the sandwiches: Make sure the beef slices are ultra thin. If you don’t have a butcher to slice or shave the steaks for you, don’t worry—you can do it yourself at home. Freeze the steaks to the point of semi-hardness, firm but still sliceable. Use a very sharp knife to carefully cut the beef into thin pieces, about 1/10-inch thick. The thinness not only means the meat cooks superfast, but it’s also easy to shove around on the griddle and pile up for the onion, pepper, and cheese topping.

Slice the Steaks Ultra Thin

A flattop or cast-iron griddle is great for searing the meat and vegetables. If you don’t have one, use a large, cast-iron skillet. (You may need to work in two batches.)

Serves 4

Ingredients

• olive oil, for brushing
• 2 medium onions, cut into thin vertical strips
• 1 large green bell pepper, cut into thin 1-inch strips
• sea salt
• freshly ground black pepper
• 2 8-oz sirloin steaks, cut into ultra-thin slices, about 2 inches long
• 2 cups shredded provolone cheese
• 4 bolillo rolls (or other 6-inch rolls), partially sliced lengthwise (like a hotdog bun), not cut through
• dill pickle spears, for serving

Onions and Pepper Ready to Cook

Beef Sirloin Steaks 

Thinly Sliced Steaks

Preparation

1. Heat a cast-iron griddle over 2 stovetop burners on high heat. Brush generously with oil and scatter the onions and bell pepper in the pan. Season with salt and pepper. Use a spatula to move the vegetables around and turn occasionally until just tender, 10 minutes.

Onions and Pepper Beginning to Cook

Griddle-Seared Onions and Pepper

1. Remove the vegetables to a plate or bowl and brush the griddle with more oil. Scatter the beef slices in the pan and season with salt and pepper.
2. Move the beef around with the spatula until seared on the outside and just cooked through, 3-4 minutes.

Beef Beginning to Cook

Griddle-Seared Beef

1. Return the onions and bell pepper to the griddle and stir with the beef. Shove the mixture to the middle of the pan, piling into a long line down the center of the griddle.
2. Spread the cheese all over the top. Use a long strip of aluminum foil to tent the mixture until the cheese melts, 2-3 minutes.

Cheese-Smothered Beef Mixture

Melted Cheese on the Beef Mixture

To serve, use the spatula to scoop the beef, vegetables, and cheese into the rolls. Cut each in half on the diagonal and place 2 halves on each of 4 plates. Serve crunchy dill pickle spears alongside.