“a sandwich containing chopped steak, melted cheese, peppers and onions"
The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's is whether the steak should be topped with Provolone or American cheese, or even canned cheese whiz. Canned cheese whiz! No No No No and No!My loaded cheese steak recipe is topped with a melted Provolone sauce, onions and several types of peppers. Some add mushrooms, I do not. It’s an Art of Love <3
Now I have to admit, getting the cheese sauce right is everything so, although I state the basics here, beside the recipe, I added a few extra seasonings that I always have on hand.
I thank God Kroger has started to sell shaved beef steak with NO fillers! For so many years we home cooks have been trying to make a good steak & cheese however, getting just the right thinness has been the challenge. Too thick and it’s a wrap, just put it on a plate and add a potato but now we have a real option without the hassle. It’s not expensive at all and one pack can feed an average family.
I cooked 3 packs and my 3- 6ft+ teen Nephews had 2 sammies and enough left over for their ‘I’m home from school!!!’ snack.
2 to 2 1/2 pound strip loin, trimmed
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter