Philly Cheesesteak Sandwiches

I always admired my girlfriend Sarah Wu for her incredible football knowledge and ability to hold her own in real-time dude conversations. She even kicked butt in her fantasy football league. She knows the players, the teams, the rules, the stats - she knows it all ...and she's hot! What a combination.

Well, I would be the opposite of that. I mean I don't want to seem like a total bozo, so I tend to watch ESPN highlights, read the cover of the sports section, listen to my brothers and dad..so at least I can talk at a thousand foot level...if need be! But what I do know and love is the tradition football brings to friends and family on Sunday afternoons. Sunday football, to me is family hanging out on the couch in our sweats, eating great food and for a few hours...just being together. Of course the ladies comment on the hot quarterbacks, cool or hideous uniforms, trashy cheerleaders, etc. The dudes half listen to the ladies and the kids only to suddenly jump and yell, mid-conversation.

While the season draws to a close, it's impossible not to find a little care for the game, the competition. I typically love having a crowd over, making a ton of food and having an 'adult beverage' in the afternoon. Today may consist of a small crowd of three gals, but the chit chat will be just as lively.

Last week I purchased and grilled a flank steak. I remember my mom buying them on occasion and thinking wow, this must be fancy. Well, truly it's not a great cut of meat, but when marinated, grilled and sliced correctly it's tasty and cost effective. I am sure for those of you who are from 'Philly' this recipe may not seem too authentic, but it's still damn good.

From my table to yours...


Philly Cheesesteak Sandwiches
Ingredients:

• 4 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds flank steak
• 3 tablespoons steak seasoning (whatever you like)
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce
• 4 large yellow onions, thinly sliced
• 2 large red bell peppers, thinly sliced
• 3 cloves garlic, chopped
• 1 tablespoon flour
• 1 1/2 cups beef stock
• Salt and freshly ground black pepper 12 slices provolone cheese
• 1 large round loaf of crusty bread
  

Directions:

• Preheat grill to high
• Heat a medium skillet over medium heat, add about 2 tablespoons olive oil.
• Add onions and season with some salt and pepper.
• Cook, stirring occasionally, for 7-8 minutes.
• Add the peppers, garlic, mustard, Worcestershire and hot sauce.
• Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes.
• Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick.
• Season the steak with some olive oil and seasoning.
• grill for about 5-6 minutes on each side for medium rare.
• Remove and allow to rest 2-3 minutes.
• Meanwhile, cut the loaf of bread in half lengthwise. Scoop out some of the bread on the inside and toast in the oven or toaster oven.
• Thinly slice the rested flank steak against the grain and add it to the onion and peppers.
• Mix to combine.
• Open the toasted bread loaf and layer the provolone on both sides.
• Top the provolone with the steak mixture and close the sandwich.
• Place the cheesesteak to the oven for 2-3 minutes to melt the cheese. Remove from the oven, cut into wedges and serve
• MONEY!