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LOCATION: Recipes >> Sandwiches >> This isn't real Philly Cheese Steak, but it's remarkably good

Print this Recipe    This isn't real Philly Cheese Steak, but it's remarkably good

and fairly similar.

Remove as much fat as possible from a chunk of steak. It doesn't
have to be great meat (top sirloin or such will do,) but try to
get not very fatty meat. Cut into 1/2" cubes.

Make a marinade of balsamic vinegar (or other favorite vinegar,)
soy sauce (go easy on it,) heavy red wine (merlot's my favorite,)
a little olive oil, lots of garlic, some thyme, whole black peppercorns,
and some ground pepper. If you like something else particularly well
with beef, add it. Marinate beef overnight in the refrigerator.

Put beef on a foil-lined baking tray in a single layer.
Dice some pickled garlic and mix in with beef. Amount can vary.
It depends on how much you like garlic. For 1 pound of beef,
10 heads or so of pickled garlic is reasonable. Broil beef
for 20 minutes or until juices run clear. It is unnecessary to turn
the meat unless it fails to brown both sides, which should happen
automatically.

Slit french rolls and fill with beef and garlic mixture. Grate on
top mozzarella cheese. Put filled rolls in toaster oven or under
broiler until the cheese melts (a minute or two) and serve.

Sorry about the approximate measurements, but anything will do.
--Jeff

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