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I recently purchased a stack of old Cook's Illustrated magazines from Half Price Books and found a simple Philly Cheese Steak recipe that I knew we would appreciate. Cook's Illustrated and America's Test Kitchen tend to offer extremely efficient recipes with a limited list of ingredients that taste like the best version of whatever you're making. That's perfect for us!
The recipe is so simple that you can easily give it your own spin without compromising the integrity of the dish. Instead of the traditional sub roll, I used a brioche bun and Swiss cheese instead of white American cheese. I made one more addition to the recipe by sautéing some sliced onions and half a bag of Trader Joe's frozen green chiles in a separate pan.
Green Chile Philly Cheesesteak
(adapted from Cook's Illustrated)
Philly Cheesesteak on a Toasted Brioche Bun with Green Chiles and Swiss Cheese
Ingredients (Serves 4)
2 pounds skirt or flank steak, trimmed and sliced with grain into 3-inch wide strips
4 Buns, sliced
2 Tbsp vegetable oil
1/2 tsp salt
1/8 tsp pepper
1/4 cup grated Parmesan cheese
4 slices Swiss cheese
1/2 bag of Trader Joe's green chiles, defrosted
1/2 white onion, sliced
Place steak pieces on a large plate lined with saran wrap and freeze until firm. Carefully shave the steak pieces against the grain with a sharp knife.
Sauté onions in a lightly greased pan. Once the onions are translucent, add the green chiles and season salt and pepper. Set aside.
Heat 1 Tbsp of oil in a separate skillet and cook the meat in separate portions to avoid overcrowding the pan. Transfer cooked meat to a colander set in a bowl to remove juices. Repeat until all meat is cooked, then return all the meat into the pan and season with salt and pepper. Reduce heat and add the grated Parmesan cheese.
Toast buns in the oven. For dinner, I put a slice of Swiss cheese on each pair of buns before putting them in the oven so that the cheese would be crusty rather than melty, but for lunch the next day, I added it when assembling the hot sandwich so it would be melty. Either way is delicious!
Seeing how I cooked twice as much flank steak as specified in the recipe, I saved the remainder of the cooked beef strips and sautéed onions and green chiles for our Sunday brunch omelet! Voila! Philly Cheesesteaks two ways with only half the effort!
Philly Cheese Steak Open-faced Omelet