Happy Monday! This past weekend, we made our way down to Philly for a bit of sightseeing and a Dave Matthews concert. After a week of rain here in New York City, having a sunny Saturday filled with friends, food and day drinking was just what was needed.And the food, oh the food….I literally had the best cheesesteak sandwich of my life in Reading Terminal Market. It was massive, so I saved half for after the concert which was just about the best decision ever.
I tried my hand a recreating the magic at home with homemade cheesesteak sandwiches. This version is equally as delicious, but I’m not sure if anything will ever top the original–but I guess that’s why they’re famous for them!
- 1/2 pound shredded steak
- three cloves garlic, chopped
- 1 white onion, chopped lengthwise
- 1/2 pound sliced Provolone cheese
- 2 tablespoons butter, plus more for the rolls
- salt and pepper to taste
Butter your grinder rolls on each side, then toast in the oven on 325 while you cook the steak. In a large skillet, melt the two tablespoons of butter. Saute the onions and garlic until they start to go limp, then add the steak and cook until browned, seasoning with salt and pepper. Set the skillet heat to the lowest setting to keep it warm.
Layer Provolone cheese onto the rolls and pop them back in the oven, this time setting it to broil. Keep an eye on the rolls–the cheese will melt fast and can burn easily!Stuff the grinders full of steak and serve immediately. They’re hot and gooey and so delicious–they’d probably be even better served alongside a cold beer. Enjoy!