Mama’s Philly Style Cheese Steaks makes 4 sandwiches
We cook these on our griddle, but you can do it on the stovetop as well 😉
- 2 lb. of ribeye, NY strip or skirt steak
- 2 Tablespoons lime juice
- 1 onion, cut in half, then sliced
- 1 pepper, sliced
- 1 tsp garlic powder
- S & P to taste
- 1 tsp oregano
- EVOO
- 4 long rolls, sliced and buttered
Cheese Sauce:
- 1 Tablespoon unbleached flour
- 2 Tablespoons of real butter
- 1/2 cup whole milk
- 4-5 slices of provolone cheese
Directions:
- Marinate steaks in lime juice for 1-2 hours.
- Heat griddle to 350 on one side for your steaks, and keep the other side slightly cooler (250-300) on the other side, for your veggies and rolls.
- Put steaks and veggies on the griddle until veggies are tender and the meat is ALMOST done to your liking. Remove veggies to a steel bowl.
- Slice or dice the steaks and combine with veggies.
- Grill the buttered rolls until golden and crispy on the inside
- Place the contents of your bowl back on the griddle for a minute or two to heat it through and to allow the meat to finish cooking.
Cheese Sauce: (make just before you make the sandwiches)
- In a small saucepan, melt the butter over a medium-low flame.
- Add flour and stir until it begins to brown.
- Add milk and wisk until smooth.
- Break cheese slices into small chunks then add them to the pan. Stir until smooth.
- Salt and pepper to taste.
Sauce can be poured or spooned over sandwiches.