Tuesday, February 4, 2014

Philly Cheesesteak Dip

Years ago while hubby and I were still at college, one of our favourite restaurants was Boston Pizza.  We lived in our tiny little basement suite, both worked full time and went to college almost full time.  Our classes were in the evening from 7-10 pm so on the nights we didn't manage to eat before class, we would head to BP after since it was (and still is) one of the only places open late.  Hubby loved the Boston Cheesesteak sandwich from BP.  Beef, peppers, onions and mushrooms smothered with cheese with a side of beef au jus for dipping.  Like us, BP has changed over the years and the Cheesesteak is no longer on the menu.  Lucky for hubby, I make this all the time at home.  Here is the recipe I've come up with.  You'll be amazed how easy it is.  Dinner in 30 minutes?  No problem!

Cheesesteak Dip
Prep Time: 10 mins Cook Time: about 20 min
Makes 4 Sandwiches

1 tbsp vegetable oil
1 lb (500g) rouladen* beef, cut into strips
1 small green bell pepper, cut into strips
1 small onion, cut into strips
8-10 button mushrooms, sliced
1 heaping tsp Montreal steak seasoning
4 Kaiser** rolls
Butter or margarine (optional)
Slices of Pepper Jack cheese***
4 cups of beef broth

Preheat oven to 450 degrees.  Slice and butter the buns and arrange on a cookie sheet.
Heat oil in a frying pan and stir fry the beef over medium-high heat until brown.  Sprinkle seasoning all over and toss well.  Keep cooking until most of the liquid has evaporated, about 5-7 minutes.  Add the veggies and cook for another 2 minutes.  Divide the cheese steak into the four prepared buns and top with cheese.  Bake for 5 minutes until the cheese is melted and bubbly.  Heat the beef broth while the sandwiches are baking.  Serve 1 cup of broth with each sandwich.

*Rouladen is round steak cut in large, thin slices.  I usually roll the beef and then slice it like pinwheels. You can choose any cut that works well for stir fry.

** Make sure your choice of bun is heavy enough to hold the filling while you're dipping.  I normally use long sub buns, they're easier to dip.

*** Choose your favourite cheese.  Marble is always in available in our household.

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