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| Philly Steak Sandwich |
On Bangs day, I cooked Philly Steak Sandwiches for the day crew. I got the recipe from a dear friend, whom I met while participating in the Feedyard Management Internship at the University of Nebraska, Lincoln. She came all the way from Illinois to visit us when we were expecting our son, stayed with us for a few days, and even cooked supper one night. She made Philly Steak Sandwiches, and I took notes. They were SO delicious!
Since learning the recipe, I have made Philly Steak Sandwiches several times. I even had one for lunch while I was in labor with my son. They are a family favorite, and were a big hit with the crew on Friday!
Don’t forget the rules of food safety! Here is the short list:
1) Always, wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Philly Steak Sandwiches
Ingredients
2 tablespoons olive oil
1 green bell pepper, seeded and sliced
1 small onion, halved and sliced
1 pound deli sliced roast beef, cut into 1-inch strips
1-1 ounce package dry Au Jus mix
2 cups water
Hoagie buns
Olive oil, for buns
Sliced Swiss cheese (shredded mozzarella is good also)
Instructions
Preheat oven to 475.
In a large skillet, heat oil over medium-high heat. Once oil is hot add peppers and onions. Sauté until onions become transparent.
Reduce heat and add the roast beef, Au Jus, and water to the skillet, mix well. Cover and simmer meat, peppers, and onions for 30 minutes.
Split hoagie buns, brush insides with olive oil, and place on a baking sheet inside up. Place baking sheet in the oven, and bake until buns are lightly toasted, about 2-5 minutes. (Don’t burn them like I did on Bangs day!)
Once toasted, remove from oven. Layer buns with the meat, pepper, and onion mixture and Swiss cheese. Serve warm with your choice of side.
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.