My favourite diner go-to food is probably the Philly Cheesesteak. I mean, steak, onions, mushrooms and cheese – how could you possibly go wrong? Montreal is not really big on Philly Cheesesteaks, or if it is, I don’t know where to go, and if you do know a place, please tell me in the comments below. Anyway, I decided to make one today, and it was SO good that – well no, it was just SO good.
What you’ll need:
- Steak (I don’t actually remember what cut I bought (I went to Costco, saw some steak, threw it in the cart, cut it up when I got home, and that was about it. Um. use what you like)
- Yellow Onion
- Mushrooms (I used Portobellos)
- Steak Spice
- Olive Oil
- Some sort of Baguette like bread. I used Ciabatta.
Make sure your knife is seriously sharp. If you don’t sharpen it, this will never work and you’ll end up with thick pieces of steak, and it’s just not the same effect. When your knife is sharp, slice the beautiful piece of steak into really thin pieces. Kind of like this:
Place the meat into a bowl and marinate it in olive oil, salt and lots and lots of Steak Spice (for those who don’t have steak spice, see here for the list of spices).
Next, cut the onion into thin slices. You don’t need a whole onion. I just used 1/4, but my onion was also huge – like it was suspiciously genetically modified. Maybe I’ll get cancer.
Then slice the mushrooms.
In a pan, add some olive oil and some butter – yes both – it’s a Philly Cheesesteak. If you’re going to eat it, you gotta eat it the proper way – with the grease and all.
Add the onions and let the cook for a while on medium heat (or high heat depending on how hot your stove is) – I used to have to cook it on high heat when I had one of those stoves with the burners that are like under some sort of layer and doesn’t really get hot.. and you’re kind of like, well what is the point of this stove? Now I have a proper stove, and it gets the proper amount of hot and so I have to cook everything on medium heat or it burns).
When the onions are cooked and transparentish, add in the mushrooms, some more Steak Spice, and just a small splash of beef broth so that the mushrooms get soft. I also think it speeds up the process of cooking just a little bit, but I’m not sure. Let the mushrooms and the onions soak up the beef broth, and add the sliced steak. Mix it for 2 minutes making sure to not overcook the beef. I cooked it until it was medium rare and turned of the heat. The beef will continue to cook after you turn off the heat so don’t worry if you’re one of those people afraid of undercooked beef.
Cut open your bread – I used Ciabatta Bread. You can use a Baguette, or really any type of bread will do. I guess you can also used slice bread although I would assume that it would not taste as good. Toast your bread. You can add some butter to the bread, but I didn’t because there’s enough butter in the steak.
Add in your steak, mushrooms and onions. Add some cheese – I shredded some swiss and cheddar on it. You can also take slices of Cheese (Swiss tastes better), line the bottom of your bread, and then add the steak.
Let the cheese melt into the steak and then eat.