Philly Steak Sandwiches
Ingredients
- 1 tbsp olive oil
- 1 large onion, julienned
- 1 green bell pepper, julienned
- 1 lb boneless rib-eye steak, sliced ¼ inch thick
- 8 slice Colby cheese slices
- 4 hoagie-type sandwich rolls
- 0.3 cup mayonnaise
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 6 new potatoes, sliced very thin and soaked in cold water
- 2 cup vegetable oil, for frying
Instructions
- 1
Heat the olive oil on a griddle over medium-high heat. In a large skillet, heat the vegetable oil for frying to 350°F (175°C).
- 2
Sauté the onions and bell peppers on the griddle for 2 to 3 minutes until softened. Season with salt and pepper. Add the sliced rib-eye and sauté 2 to 3 more minutes.
- 3
Using a spatula, divide the meat and vegetable mixture into 4 equal portions. Place 2 slices of Colby cheese on top of each portion and let it melt.
- 4
Spread mayonnaise on both halves of each roll. Using the spatula, slide each portion of steak onto a roll. Wrap in foil to keep warm.
- 5
Drain the potato slices, pat dry, and fry in the hot oil until golden-brown, about 3 to 4 minutes. Drain on paper towels; season with salt and pepper. Serve the steak sandwiches with the fresh-fried potato chips alongside.