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Philly Cheesesteak


When it comes to the Pat's vs. Geno's debate, I'm on Team Pat all the way...whiz with onions. When I'm 2,800 miles away from Philadelphia, I'm on team Kiss My Whisk. Thanks to Cooks Illustrated, I've found a darn good make at home option. All it's missing is the whiz, but I can definitely solve that next time!

The trick? Freezing the steak, makes it easier to slice thin. I also got really wild and added mushrooms to my standard topping choice of just onions. Steak, onions and mushrooms loaded with cheese?  Mr. KMW wanted to marry me all over again. 

Once again, this recipe process is thanks to Cooks Illustrated. It's definitely my favorite cooking magazine, in addition to recipes, it walks through techniques and has a ton of great tips. Love it.

2 pounds of skirt steak
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
9 slices White American Cheese
1/4 cup grated parmesan cheese
hoagie rolls, split and toasted in oven
Optional Toppings: Onions, Mushrooms 

Place steak on baking sheet and place in freezer for approximately 45 minutes to an hour. Remove steak and slice thinly against the grain.

Before you start cooking the steak, is a good time to sauté onions and mushrooms in a separate pan (if you choose to add them as toppings) and toast buns in oven in 400 degree oven for about 7 minutes.

Add olive oil to large stovetop pan over high heat. Add steak to pan and cook for about 2 minutes, stirring around, until meat is browned and no longer pink. 

Drain grease and reduce heat to medium low heat. Season steak with salt, pepper and garlic powder and stir around. Add cheeses to pan, stir around and let melt until meat is evenly covered with cheese.

Serve steak on toasted rolls, and if desired top with onions and mushrooms. 

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