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We hope you got benefit from reading it, now let’s go back to yummy philly cheese steaks recipe. You can have yummy philly cheese steaks using 20 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to prepare Yummy Philly cheese steaks:
- Take Steak marinade and steak
- Get 2 lbs flank steak
- You need 1/4 cup apple cider vinegar
- Prepare 1/4 cup red wine vinegar
- Provide 1/4 cup olive oil
- Provide 1/4 cup water
- Provide 3 tablespoons Montreal steak seasoning
- Get 1 tsp salt
- Prepare 1 tsp pepper
- Prepare 1 tsp red pepper flakes
- You need Peppers and onions
- Take 2 large green bell peppers
- Prepare 1 large red onion
- Take I roasted jalapeno
- Take 1 garlic clove
- Use Granulated garlic
- Prepare Salt
- You need Pepper
- Get Thin sliced cheese of your choice, I use pepper jack
- Prepare 6 sourdough hoagies
Instructions to make Yummy Philly cheese steaks:
- Mix water, vinegars, olive oil, and seasoning to make marinade (season to taste) and marinate flank steak ( the longer the marinate the better the taste.
- Clean peppers and onions and slice in strips not to thin or thick and cook in olive oil till soft then mix in diced roasted jalapeno and reduce down another 5 min on low heat. When done set aside, slice steak thin and pan fry with salt pepper and garlic until browned. Mix pepper mix and steak together and cook on low until it looks married together.
- Butter hoagies and sprinkle with garlic and toast until light brown. You can slather with mayo or mustard I use horseradish, pile meat/pepper mix on hoagie, 2 pieces of cheese on top and broil or toast just until cheese is melted and enjoy.
Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak. Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
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