Tuesday, July 5, 2011

Serving Up {Sandwich}: Philly Steak

I will clarify right now that I am not from Philadelphia.  I have never even been to Philadelphia.  And this recipe is from my aunt who is Australian (not a suburb of Philadelphia).  So I am not making any claims as to how authentic this Philly Steak Sandwich is to something actually served in Philadelphia.

What I am willing to lay claim to is that this is one really good sandwich.   The ginger in the marinade is what really sets it off for me.  I love fresh ginger!  Note that you cook the meat with the marinade - don't be discarding any of that goodness!  The cream cheese/dressing spread is the other part of this recipe that really sets it apart.  Be generous with that spread and just realize that you may need a couple of extra napkins to catch the juice as it drips down your arm and off your elbow.  It's just okay - nobody here is judging you.

(recipe from aunt Marie)
printable version

3 pounds round steak, THINLY sliced into long strips
2 medium green peppers
1 onion
French sandwich buns

2 Tbs. burgundy cooking wine
2 Tbs. soy sauce
4 tsp. cornstarch
2 tsp. grated fresh ginger root
1/2 tsp. seasoned salt
1 tsp. salt
1/4 tsp. pepper

8-ounce cream cheese
small bottle Russian dressing

Marinate the beef strips for at least one hour in the marinade.
Slice the onions and peppers into thin strips.  Brown the onions in hot oil and add the green peppers, cooking until tender.  Set aside.
Cook the beef with the marinade in hot olive oil at high heat until the meat is just browned (DO NOT overcook).  Add back the onions and peppers just to heat through.
Prepare the buns by generously spreading the cream cheese/dressing mixture onto both sides of the bun.  Top with meat and veggies.

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