Philly Cheese Steak is not for the Timid

Melty cheese

This is a true Philly Cheese Steak. No arguments. No Cheese Whiz either.

Philly Cheese Steak

• 4 sub rolls
• 1 lb flank steak cut thin
• 2 tbsp butter
• 1 onion sliced thin
• 1 green pepper sliced thin
• 3 cloves garlic minced
• 3 mushrooms sliced thin
• 1/4 cup white wine
• Sliced provolone
• Salt/pepper

Season meat with salt and pepper. In a large saute pan melt butter. Add garlic and fry until fragrant. Fry flank steak over high heat until browned on both sides and done, about four minutes. Remove meat from pan and slice into thin strips once meat is rested. Saute onion over medium heat until golden then add peppers and mushrooms. Cook until soft then deglaze pan with wine. Remove from heat when wine is evaporated. Slice buns almost in half and fold out into a single layer. Pile each roll with meat, then vegetables then top with cheese. Bake in oven at 365 degrees until cheese melt, about five minutes. Serve hot.

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