How often do you need a quick and simple dinner idea?  Way too often is my guess.  

When I first tried this recipe, my husband was kind of skeptical.  But that's his nature so I didn't think anything about it.  

For this recipe, you need thinly sliced beef.  You can slice it yourself.  But, look again in your grocery meat department.  Pick 'n Save, a Kroger owned store, you can purchase meat that is already sliced so thin, you can almost see through it.  Yes, that's right.  It's awesome!  This helps make a quick meal even quicker.  No cutting and faster cooking!  Works for me!  Check with your local meat butcher if they have something like this, or maybe they can slice the meat for you.

If I don't purchae this meat, I buy another kind and light shave it with my knife.  The recipe does have specific way of slicing the beef, but I do my own.  It's usually faster and easier.  But you be the judge of what works for you.

Philly Cheese Steak Sandwiches

• 2 pounds skirt steak (don't sub any other kind!)
• Four 8-inch soft Italian sub rolls
• 2 tablespoons vegetable or canola oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• 8 slices (8 ounces) American cheese

1. Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.

2. Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.

4. Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.

5. Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.

 

I will admit this... I don't always do the onions.  More importantly, my husband doesn't even miss them and he loves onions.  I also add some minced garlic.  Being Italian, I add it to just about everything.  

I found the recipe at recipegirl.com.  You can click here if you want to see her post.

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper