Philly Cheesesteak Sandwiches
Saint Katharine Drexel was born in 1858. She was a wealthy Philadelphia socialite before renouncing the world and dedicating her fortune to the founding an order of nuns devoted to the service of black and Native American people in the American southwest and Haiti. Philadelphians Pat and Harry Olivieri are credited with inventing what’s now known as the Philly Cheesesteak Sandwich in the early 1930s. Mother Katharine lived to the ripe old age of 96 and died in 1955, but I don’t have any information about whether she ever enjoyed a Philly Cheesesteak herself.
Ingredients
- 4 large hoagie rolls
- 1 lb rare deli roast beef thinly sliced
- 2 white onions thinly sliced
- 2 green bell pepper thinly sliced
- 4 tsp minced garlic
- 1 lb provolone cheese thinly sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- salt and pepper
Instructions
- Heat a griddle or a large skillet over medium heat, add olive oil.
- Add the onions and bell pepper and cook, stirring, about 6 to 8 minutes.
- Add the garlic and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle. (Remove vegetables to a plate if using a skillet.)
- Add the meat to the hot part of the griddle.
- Cook, keeping it moving, until the meat is not pink, about 2 minutes.
- Mix the meat and the onions and bell pepper together.
- Add salt and pepper to taste.
- Top with the meat and veggies with the cheese to melt on the griddle.
- Slice the rolls lengthwise, fold them open, and spread with butter. If desired, lay them flat on the griddle to toast them a bit.
- Divide the meat and cheese into 4 sections.
- Slide a spatula under a section, and transfer it onto a roll.
- Serve hot and melty.
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