Philly-Style Flank Steak

Some would say cheese whiz is the only acceptable cheese for this. I say they are wrong

Philly cheese steaks are one of the things that many people feel no one makes properly unless they are from the location it originated from. Much like Buffalo wings or Maryland crab cakes. Then there is the cheese whiz versus provolone versus American singles argument. Everyone does agree that it needs to have thin slices of steak fried on a grill with green peppers and onions on a toasted hoagie bun.

Well this is not really traditional anyway.

Philly-Style Flank Steak

• 2 lb flank steak
• 1/2 red onion sliced thin
• 1/2 green pepper sliced into thin rings
• 6-8 slices provolone cheese
• 4 ounces mushrooms sliced thin
• 3 tbsp butter
• 1 tbsp olive oil

Butterfly steak making sure not to cut through it all the way on one side. The steak will become the bread so imagine it as a large sub roll opened up. Pound out meat to about 1/4- 1/2 inch thickness. Season well with salt and pepper. Melt a tablespoon butter in a frying pan and saute the onion until it begins to brown. Add green pepper and mushrooms and cook until they are soft and mushrooms begin to brown and have released their water. Set aside to cool down. Heat an oven to 365 degrees. Spread vegetable mixture evenly over one half of the steak. Top with cheese slices and fold the other half of the steak over. Try to make sure nothing is hanging out. Now for the tricky part. In a frying pan large enough to hold entire steak heat two tablespoons butter with one tablespoon olive oil. Sear meat one one side for about 3 minutes. Using a spatula and something else (like tongs) flip the steak over without letting it open up. Sear the other side for 3 more minutes then place in oven to finish cooking, about 5 minutes for rare. Let the meat rest for 10 minutes before slicing into “sandwiches.” Serve with slices of french bread and a bad East Coast accent.