Western Cheese Steak Sandwich
This is a Western take on the Philadelphia classic. The preperation takes some time but it is well worth the work!
I like to use flat iron steaks for this recipe, but skirt steak and flank steak would also work well and really any good beef steak should work.
Western Cheese Steak Sandwich
Ingredients
- 1 whole Large or 2 Small Onions, sliced thin
- 1 stick butter
- Cooking Oil
- 2 pounds steak
- Seasoning
- 1 cup flour
- 1/2 cup or more Worcestershire Sauce
- Tabasco Sauce To Taste
- Optional: Mushrooms and/or Bell Peppers
- 8-12 deli rolls
- Swiss Gouda or Provolone Cheese
Instructions
- Cut the steaks against the grain into strips and put them into a bowl. Season them generously and stir it through with your hands. Add the flour and stir through with your hands until the steak strips are dusted uniformly. Set aside.
- Melt 1 stick of butter over medium low heat, and then cook the onion until soft and light brown. Remove and set aside.
- Add 2 Tbsp of oil to the skillet and turn the heat to medium high. Add some of the meat in a single layer. Cook one side until brown, then flip and cook the other side until brown, about 2 minutes on both sides.
- Repeat until all of the meat is done, adding more oil as needed.
- Add the Worcestershire sauce, and 5 to 6 shakes of Tabasco, and stir to deglaze the pan. scraping up the fond off the bottom.
- Add any of the flour and seasonings left from the bowl the steak strips were in and stir over medium heat until thickened.
- Add the meat, the cooked onions and any of the optional ingredients. Stir to combine.
- Butter the halved rolls and toast on a skillet, under the broiler, or on the grill.
- To assemble, lay the bottom half of a roll on the plate. Place some cheese on the roll, followed by the meat mixture and top with another slice of cheese and the top half of the roll.