Philly Cheese Steak Sandwiches

Ingredients

• 2 pounds skirt steak ( don’t substitute any other kind)
• 4 ( 8 inch ) soft Italian sub rolls
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 8 slices ( 8 ounces) White American cheese

Instructions

1. Trim fat from steak, if needed. Place steak on a large plate and freeze until very firm, at least 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times. (we skipped this step)
2. Heat 1 tablespoon oil in large skillet, heat until just smoking. Add half the meat in and even layer and cook until well-browned, 4-5 minutes. Stir and continue cooking until meat is no longer pink. Transfer the meat to a colander to drain. Wipe the skillet with paper towels and repeat with the remaining tablespoon of oil and remaining meat.
3. Return all meat to skillet and add salt and pepper. Cook stirring until meat is warmed through.
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4. Reduce heat to low, sprinkle with Parmesan cheese, and layer American cheese over the top. Let cheese melt, about 2 minutes. Fold the melted cheese into the meat thoroughly.
5. Adjust oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned. Watch closely, they burn quickly.
6. Divide the mixture evenly among the toasted rolls and serve.

Notes

3.1

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