The Philly  Cheesesteak Sandwich

The Philly cheesesteak sandwich is widespread in the United States, more than a dish it is a life partner and every barbecue lover must know this delicacy. Especially when you do not know what to prepare or for the classic comfort food with friends, this is the right recipe. It is often found with various names: Philly cheesesteak, cheese steak, but when you get into confidence it will only be steak and cheese. A real original recipe does not exist, it all depends on the tastes of those who prepare it and condiments and sauces can vary.

What does not change are the basic ingredients: the piece of meat, usually the ribeye, the onions cut into slices, and then caramelized properly, and of course the cheese. Many season the steak & cheese sandwich with Cheez Whiz, a very thick sauce made from cheese. I sincerely prefer to avoid industrial products and focus on the quality of raw materials. The beauty of this recipe is that it is prepared in a moment and is delicious, rich in flavors that mix with the cheese that slowly blends into a warm embrace with the meat. Among all the barbecue recipes I have made this is one of the few that sees Provolone as an ingredient, hey, there is always a first time for everyone, but if you prefer a more delicate taste you can replace with slices of mozzarella. The recipe is a classic of the American barbecue, but, only for this time, no one is scandalized if you use a plate (or a grill) on the stove.

Ingredients for the Philly cheesesteak sandwich

1 bell pepper

1 yellow onion

4 mushrooms

1 piece of beef (rib eye, flank steak)

1 mozzarella or 1 slice of Provolone

salt, pepper and olive oil

bread

Preparation

Let's start by saying that this dish is anything but light, meat and cheese must overflow from the bread like a river in flood, therefore, no diet, no vegan, no varied and assorted. As neat as the look is, don't expect a gourmet sandwich with smoked goose breast, foie gras, and orange jam. In this case it is all substance. Prepare the griddle or barbecue for direct cooking. If you use the BBQ a plate can be very useful to avoid dropping the ingredients, which are cut very fine. An iron pan is also fine. Wash and cut all the vegetables into slices, season with salt, pepper and olive oil and cook. 10-15 minutes. When the vegetables are almost ready, cut the meat into thin slices and blanch them, without overcooking them. Season with salt and pepper and if you want a dash of Worchester sauce. With a wooden fork, tongs or a spatula stir and be careful that the vegetables do not stick to the griddle. Cut the bread in half and put it on the grill. Mix meat and vegetables and cover with sliced cheese and close the lid of the BBQ or cover the grill, so that it melts. Open the lid, take a slice of bread, cover with plenty of meat, vegetables and cheese and close this chest of delights with the other slice of bread. For an impromptu dinner or sandwich in the middle of a midsummer night, you now know that when you need him, the cheesesteak will always be there.

Which wine to pair with Philly cheesesteak?

https://winedharma.com/vitigni/sangiovese-il-vino-il-vitigno-e-le-sue-caratteristiche/