Long strips of grilled steak, cheese and soft vegetables on a long piece of bread with barbecue sauce. What's not to like? Ready in 25 minutes.
View the original recipe via:
https://ohmydish.com/recipe/philadelphia-cheesesteak
PRE-HEAT your oven to the temperature necessary to bake the bread. Skip this step when buying already baked bread (non-baked bread is probably something European!).
CLEAN and slice the red bell pepper into long strips (au julienne). GRATE the provolone cheese using the largest setting/holes on your grater. DICE the onion, click here to read how you to dice onions easily.
SLICE the two Portobello mushrooms in thick slices. SEASON the steaks with salt and pepper.
Create a simple barbecue sauce by whisking 4 tablespoons of tomato ketchup, 1 tablespoon brown caster sugar, 1 teaspoon cayenne pepper, 2 tablespoons paprika powder, 1 teaspoon Worcestershire sauce, and 1 tablespoon red (or white) wine vinegar together. Set aside.
HEAT up the griddle or grill pan. RUB the steaks with some olive oil. Don't pour olive oil directly into the pan, because this will generate a lot of smoke! BAKE the steaks to your liking, we prefer steaks to be medium-rare.
REMOVE the steaks from the pan when they are done. Add in onions, mushrooms, and red bell peppers. BAKE for 5-7 minutes, or until soft. Add more olive oil if needed. SLICE open the bread using a bread knife, add BBQ sauce on both sides.
SLICE the steaks into long strips. ADD vegetables to the bread along with the strips of steak. TOP with lots of provolone cheese. GRILL using your oven to let the cheese melt. Enjoy!
