How to Cook a Philly Cheese Steak

This is a quick but delicious meal you can make in about ten minutes. First let me tell you how i came upon this recipe. I used to work for a movie theater, which for some uknown reason had really good Philly Cheese Steaks. If you think I'm being sarcastic, I'm not. Numerous customers, including some from Philadelphia, told me it was the best Philly Cheese Steak they had ever eaten. Enough chat though, lets get down to the ingredients.

Ingredients (makes 4-6 sandwhiches)
2 lbs Roast Beef (slices work best, think lunch meet slices)
1Green Pepper(s)
1 Onion(s)
1 Handfulls of Mushrooms
6 Baguettes (Sub-sandwhich bread)
1/2 Gallon Aju sauce (French dip sauce)
6 Slices Provologne and Cheddar Cheese

First things first, you need to find a flat grilling surface, and a pan. (If you dont have a slab of grill for cooking, you can also use a frying pan). Depending on how quickly you want to cook the sandwhiches adjust the temperature from (350 F to 430 F). If you are using a pan, a setting halfway between medium and high should work well.

1) The first thing you want to do is to cook the Aju sauce (Aju is the sauce you dip sandwhiches like the French Dip in). It usually comes in packets or concentrated amounts, so you will need to mix it with water. After you have mixed it into a sauce (it should look like a watered-down gravy sauce), heat it in a pan and let it gently simmer. Get a ladel to use to serve out the Aju Sauce. We'll come back to the sauce in a minute. It should take about ten minutes to warm up.

2) The next thing you want to do is to cut the vegetables. (The sandwhiches we made at the theater contained all of these vegetables, but of course you can pick and choose which ones you like and how much to add).
For the green Peppers, cut the top and the bottom off the pepper. Cut one side of the pepper now and flatten the pepper so you can cut it into strips. Now cut the pepper into thin strips the length of the pepper (or you can cut those in half if they seem too large)

For the Onions, again cut the top and the bottom off. Peel off the outer layer or too, until you're satisfied the remaining portions of the onion are edible. Cut the onion in half into a semi-sphere. Now cut diagnally from the center of the onion towards the edges. This should give you thin, somewhat rounded, slices of onions.

For the mushrooms, you can cut them into smaller pieces or use them as they are. Sliced Mushrooms generally work better unless you have a smaller variety of mushrooms.

3) Now we begin to cook the meat. Once you begin cooking the meat you will need to have everything ready, so be forewarned! (Now is a good time to cut the baguettes [Sub-sandwhich bread] in half, and get your slices of cheese, and veggies ready). If you haven't yet, read through the remaining steps, just to familiarize yourself with the process.

Measure out around 4oz of meat (usually around 3-5 slices). Quickly lay each slice of meat down separately in the pan. They will cook faster and more evenly if none of them are on top of each other or overlapping. After you put them in down in the pan, use enough aju sauce to cover the meat (probably about 1/2 tbsp per slice if you want something closer to an exact measurement). Wait a few seconds for the meat to cook and then turn the slices over to cook on the other side. Next add the vegetables to the mixture, and put aju sauce on them as well (Add a small handful of veggies, just so you get a variety of each). The amount of aju is again up to you, generall its better to err on the side of too much because the liquid should just cook off leaving a flavor. After the vegetable meat mixture has cooked a little bit, take a slice of each Provologne and Cheddar Cheese. To help the cheese melt faster cut the slices in half. Add all 4 half slices to the mixture (2 of each cheese on each end of the sandwhich).

Once you have added the cheese, your sandwhich is almost done. All of the meat and vegetables should be done cooking, just allow enough time for the cheese to melt. Be careful not to let the cheese melt for too long as it will stick to the pan or burn and make the sandwhich not taste as good.

Finally, to Scoop up the sandwhiches put the baguette (cut in half) on top of the mixture. Use a spatula or other cooking utinsel on the bottom to gather the sandwhich.

Enjoy!

You can experiment with different amounts of cheese,meat and vegetables for fun. At the theater we found that extra cheese, meat, and fewer vegetables were the most often preffered alteration.