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philly cheese steaks

coco002001 Posts: 2
edited November -1 in Beef


frozen rib eye, fresh baked hoagies from the deli, fresh mushrooms and onions, provalone or other white cheese, butter oil, meat marinade, garlic, and pepper


1. freeze rib eye for easier slicing. 2. set the rib eye up on its side and very carefully shave of thin pieces of meat with a large, sharp knife. Watch your hands this can be tricky. 3. season the meat with garlic, pepper,and soak it in some meat marinade for 5-10 minutes. I you oversoak it in the marinade it will overpower the steak flavor. I prefer moores. 4.While your meat is marinating, slice your fresh onions and mushrooms. 5. heat the egg to 450-500 using direct heat. 6. place a small iron skillet on the rack and close the lid to heat the skillet. This wont take long. remember to burp the lid when you open. 7. put some oil in the skillet and put your sliced ribeye on top. A little water might be needed to create steam.Close the egg for a few minutes (3-4 minutes)to let the meat cook.You can also cover the meat with foil or an appropriate lid that can take the heat. 8. open and stir the meat to cook the other side and add your onion and mushrooms.Add some fresh butter for flavor. Close the lid for another few minutes (2-4 minutes) 9.get your cheese ready and open up your fresh hoagie bun. 10. open the lid, lay the cheese on top of the steak, and lay our open hoagie on top of the cheese. close the lid for 30-45 seconds to melt the cheese and toast the bun. 11. open the lid and scoop the mixture up into the hoagie bun flip it upright and plate it. 12. Careful the egg will be very hot so watch your self.


Number of Servings: 4

Time to Prepare: 30 minutes