Sunday at our house is a day of rest and lounging around–that is until the 5 o’clock bell tolls and we’re kicking up the cooking for the week–so lunch has to be easy, fast, and tasty.
This Sunday we had a hankering for something beefy and hardy, and after surveying our fridge and dredging up some provisions we had ourselves the ingredients to whip up some cheesesteak sandwiches. We had skirt steak, provolone, Italian bread, a bell pepper, and a couple of onions.
In Philly they may debate the authenticity of a cheesesteak, here in Jackson Heights, we cede the squabbling and just call it a sandwich, and a very tasty one at that.
The Jackson Heights Cheesesteak Sandwich
Makes 2 sandwiches
1 lb. skirt steak, thinly sliced against the grain
2 Tbsp. Canola oil
1 large red Bell Pepper, sliced into strips
1 large Yellow Onion, sliced into wedges
4 slices Provolone Cheese
Salt and freshly ground Black Pepper, to taste
1. Preheat oven to 350 degrees. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook the skirt steak until brown on both sides–be sure to not overcrowd the pan. Cook in batches if needed. Transfer to a plate and set aside.
2. Heat 1 Tbsp. oil in the same pan over medium-high. Cook the onions and peppers until the onions are caramelized (5-7 minutes). Meanwhile put the bread into the oven with the cheese slices inside each sandwich loaf.
3. Add the steak back into the skillet to combine with the onions and peppers. Season with salt and pepper to taste.
4. Remove the bread and melted cheese from the oven and fill them with the steak, onion and peppers.