My version of "Seattle Style Philly Cheese Steak Sandwiches," inspired by Seattle-Style hot dogs. (My son says they are a vast improvement on both the Seattle style hot dogs and the Philly Cheese Steak.)
Ingredients:
Hoagie Rolls or Outdoor Rolls
Cream Cheese
Butter, about 1/2 pat per serving
Fresh Mushrooms (about 1 per each serving)
Onion, chopped (about 1/4 cup per serving)
Garlic, minced (about 1/2 clove per serving)
Chopped green pepper and/or jalapeno (optional)
Provolone Cheese slices (optional)
Fresh arugula or other mustard green
Thick cut sirloin steaks, about 5 oz per serving
Olive oil
Cooking wine
Balsamic vinegar
Coarse salt
Freshly cracked pepper
(also need one sheet of aluminum foil per serving, cast iron skillets to accommodate steaks, large cutting board, and an instant-read thermometer.)
About 1 hr before cooking, set steaks out on a plate to relax, sprinkling both sides with coarse salt and cracked pepper. Set out cream cheese to soften.
Prepare board: wash and slice mushrooms, chop onions, set aside. Chop peppers if using, and set aside. Peel and mince garlic. Arrange 1/4 pats of butter on board where each steak can rest. Divide up half the minced garlic around the pats of butter, reserving the rest of the butter and garlic to put on top of the steaks while they rest. Sprinkle board with freshly ground pepper, and have sheets of foil ready.
After steaks have relaxed, heat cast iron skillets to medium-medium high, add a small amount of olive oil, then using tongs, place steaks in the pan, and cook for about 5 minutes without moving them. Flip steaks with tongs, and cook until they read between 120° and 125° on an instant read thermometer, then remove with tongs to their resting stations on the board, with 1/4 pat of butter and minced garlic underneath, top with another 1/4 pat of butter and minced garlic, sprinkle with cracked pepper, cover with foil and let rest about 10 minutes.
While steaks are cooking, toast rolls and spread both sides with cream cheese, set aside. Preheat oven to 425°
After removing steaks from pan to rest, add sliced mushrooms and chopped onions to the pan, cook briefly, then add wine to deglaze the pan. Add a splash of balsamic vinegar, and remove to separate bowl. (You can either cook the peppers, if using, with onions/mushrooms, or cook them separately, or leave them raw.)
When steaks have finished resting, one by one, uncover steak, slice thinly into strips, mix with butter/juices, and replace each foil cover and move on to the next steak.
When all steaks are sliced, assemble sandwiches:
Remove foil tent, and place a toasted roll with cream cheese on foil sheet. Add optional chopped green pepper or jalapenos. Top with about 4-5 oz of steak strips, top with a portion of the mushroom/onion mixture, then top with sliced provolone cheese if desired. Add more freshly ground pepper if desired. Wrap sandwich in foil and place in preheated oven for about 20-30 minutes if you don't like rare steak. Remove from oven and add fresh arugula/mustard greens before serving. If you do like rare steak, then you can add some fresh arugula/mustard greens and serve immediately.
