My son and I love this sandwich prepare in any way but the original sandwich is too plain and of course, we too love it spicier. I have change this sandwich to our own taste and I do hope you all will give this dish a chance to be part of your snack menu in your kitchen for those for love them spicy. The difference between my son and I of this sand is the cheese. He is a cheese person, the cheesier the better and I am allergy to any cheeses except cream cheese. Without the cheese it still tastes the same.
2 tablespoons canola/vegetable/corn oil
- Heat a heavy skillet with canola/vegetable/corn oil over medium-high heat. Add the onions and bell peppers and stir fry, constant stirring and cook until caramelized. Add the garlic, chili powder, salt and black pepper, stir and fry until the onion mixture are incorporated. Remove to a dish.
- Return the hot skillet to the heat, add the thinly shaved beef and stir-fry but you need to stir and break up with the back of the spatula and cook until there are almost no longer pink, about 2-3 minutes. Return the sautéed onion mixture and stir to combine until well. Divide the beef mixture into 4 equal portions and shape to fix the size of the Italian roll. Top each roll with 2 sliced cheese to melt slightly.
- Meanwhile, lightly warm the Italian roll in the preheated oven. (you may not have to warm the roll at all, if desired)
- Transfer the cheesy beef mixture into the warm rolls and serve immediately with condiments of your choice (Like: mayonnaise, ketchup, sweet and sour sauce and hoisin sauce). Serve as it is or cut into half. Enjoy this new version of Philly Steak Sandwich.