Makes 2 stuffed cheesesteaks or 3 average cheesesteaks
1 lb skirt steak
Salt & pepper
4-6 slices Cooper Sharp cheese
2-3 Amoroso’s long Italian rolls
1/2 yellow onion, diced (optional)
Ketchup and mayo for topping (optional)
- Slice skirt steak against the grain (as if crossing a ‘T’ against the grain) in very thin strips. Think shavings. If necessary, you could lay the skirt steak pieces onto a cutting board and stick them in a freezer for about an hour to firm it up to make slicing/shaving easier. Spread all the shavings across the cutting board and season liberally with salt and pepper.
- Heat a large nonstick skillet over medium heat. Spray lightly with cooking spray. When the skillet is hot, add the diced yellow onion and saute until softened, just until the dices begin to brown around the edges. Remove from pan and set aside.
- Turn the heat up on the skillet to medium-high. Add the skirt steak. Let it sear, then start pushing it around the pan to brown it on all sides. Once the meat is browned on all sides, turn the heat down to medium-low, and separate the meat into the number of cheesesteaks you will be serving. Push them into a long oval shape, so that you can scoop from the skillet to the roll easily. Once the meat is separated, add the diced onions to the top of the desired piles of meat, and place 2 slices of cheese on top of each little pile. Cover the skillet to let the cheese melt.
- While the cheese is melting, slice the rolls open and scoop some of the bread out to hollow the roll out a little. At this point, if you’re adding ketchup and/or mayo to your cheesesteak, you can do so on the roll.
- When the cheese is finished melting, using a large spatula, begin folding the meat over the cheese over and over to distribute the melted cheese throughout the meat. When distributed to your liking, scoop out of the skillet and onto your prepared roll. Cut the sandwich in half and devour promptly!