Philadelphia cheesesteak sandwiches
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Philadelphia cheesesteak sandwiches
  Sandwiches    Beef    Cheese  
Last updated 6/12/2012 12:50:44 AM. Recipe ID 12192. Report a problem with this recipe.
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      Title: Philadelphia cheesesteak sandwiches
 Categories: Sandwiches, Beef, Cheese
      Yield: 4 Servings
      2.5 lb sliced beef
  :          (Steak-ums are okay,
  :          but some delis will sell
  :          it fresh)
        1 md lg onion, sliced
        1    green or red pepper,
  :          sliced
        4 sm cherry hot peppers,
  :          sliced
        4 sm sweet peppers, sliced
        8 sl Provolone cheese
        4    Italian Rolls
  The key to authentic Philly cheesesteaks is the bread. If you can
  find a good Italian bakery to give you good Italian bread, you're
  almost all the way there. For best results, use a griddle that covers
  two stove burners, or an electric griddle of similar size. Also, two
  identical griddle spatulas will make things easier.
  Preheat the griddle (or light both burners).
  On one side of the griddle, heat all the beef, chopping the beef
  finely until all the slices (or sheets, or whatever) have formed a
  large pile of small bits. Keep the beef moving as you cook the onion,
  followed by the peppers, on the other side of the griddle. When
  everything is fully cooked, combine everything and mix thoroughly,
  finally dividing the mixture into 4 columns on the griddle, keeping
  each column as separate as possible. Cover the columns with two
  slices each of provolone, mist with water to melt the cheese, and
  cover, if possible. When cheese has melted, cover the column with the
  Italian Roll, which will give you a completed, but upside-down,
  sandwich. Just scoop them up with the spatula. Walt MM Larry Miller
  a.k.a. Lawrence D. Miller Web Services Coordinator, Dynanet Internet

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Recipe ID 12192 (Apr 03, 2005)

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