I’m taking a break from the winter soups and pastas. Most of the time it’s just Joe and I at the kitchen table and we enjoy a good sandwich as much as anything. I picked up a skirt steak and some veggies to make my version of the Philly Cheese Steak sandwich. Stir frying the steak and veggies makes such a quick and easy meal. I have a mini wok that I love to use for just the two of us. It’s seasoned just like a cast iron skillet and everything tastes so good in it. Philly cheese steaks are traditionally served with onions, mushrooms and green bell peppers but I personally love the taste of the sweet ornamental peppers. I can say without a doubt that these peppers add a great new taste to an already famous sandwich.
Stir the onions around until they become soft and translucent. I love the wok because everything cooks up so quick and tastes so good. You could also mix your veggies and cook at the same time but I cook the veggies in batches so that everyone can customize their sandwich.
Next, add the sliced peppers to the pan.
1 lb Skirt Steak, sliced thin into bite size pieces
Seasoning Salt, such as Lawry’s
1/2 Onion, sliced thin
1/2 package Mushrooms, sliced
4 – 5 Mini Sweet Peppers, sliced thin
8 slices American Cheese
4 Steak Rolls
Heat a wok or cast iron skillet. Add a drizzle of olive oil and stir fry the onions 2 – 3 minutes or until they become soft and translucent. Transfer to a bowl. Continue with the mushrooms and mini sweet peppers cooking just until they become soft and slightly caramelized. Add the steak and sprinkle with seasoning salt. Make sure the steak is dry, pat dry with a paper towel if necessary. Stir fry the steak until it is browned on all sides.
Add 2 slices of American cheese to each steak roll. Toast in toaster oven and melt cheese. Ladle 1/4 pound of steak into each steak roll. Layer with onion slices, mushrooms and sweet peppers.
Makes 4 sandwiches.