Philly Cheese Steak

Karen Sokol

When Charlie and I were BYU students, there was a fun sandwich shop in Provo called the Italian Place. This is our version of their pepper steak sandwiches.

1 lb. beef round steak or sirloin steak

2 T. vegetable oil

2 medium onion, thinly sliced

1 clove garlic, minced

2 T. hot water

1 T. beef or chicken base or bouillon cubes

2 tsp. Worcestershire sauce

1/2 tsp. pepper

1/2 to 1 tsp. salt, to taste

2 red or green peppers, cut in strips

2 tomatoes cut in wedges (optional)

1/2 c. or more Swiss or Gruyere cheese, shredded

4 to 6 French bread rolls

Cut meat into thin strips about 1/4" wide, 2 to 3" long and 1/4" thick. Heat oil in a skillet on medium-high heat. Add meat, onion, and garlic. Cook 6 to 7 minutes or until onion is tender, stirring often. Stir in water and beef or chicken base, Worcestershire sauce, salt, and pepper. Bring to a boil. Reduce heat and simmer until most of the moisture is gone, about 8 to 10 minutes. If your meat is tough, add more water and simmer longer until it is more tender. Stir in red or green pepper, and tomatoes if you want them. Simmer another 3 to 5 minutes. Sprinkle shredded cheese on top of meat, leave in skillet for a couple minutes until melted.

Serve in split French bread rolls or any nice sandwich bun.

Makes 4 to 6 sandwiches.