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Sharp Cheddar Pepper Cheesesteak
Andre Lewis

Sharp Cheddar Pepper Cheesesteak

Green pepper changes the sandwich completely, so give it enough griddle time to lose its raw crunch. Sharp cheddar stands up to the sweet onion and pepper better than mild cheese. This is a fuller, chunkier cheesesteak, not a strict Philadelphia argument.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs shaved chuck-eye steak
  • 1 tbsp neutral oil
  • 1 green bell pepper thinly sliced
  • 1 medium yellow onion thinly sliced
  • 1 tsp kosher salt divided
  • 1/2 tsp smoked paprika
  • 8 slices sharp cheddar cheese
  • 4 hoagie rolls split

Method
 

  1. Heat the oil on a large griddle over medium-high heat and spread the bell pepper and onion in a thin layer.
  2. Season the vegetables with 1/4 teaspoon salt and cook for 9 to 10 minutes until soft with dark brown edges.
  3. Push the vegetables aside, add the shaved beef and season it with the remaining salt and smoked paprika.
  4. Cook the beef for 3 to 4 minutes, turning and chopping it into short ribbons, until browned and at least 145°F.
  5. Mix the vegetables through the meat, divide it into four piles and cover each with two cheddar slices.
  6. When the cheese is fully softened, scrape each pile into a roll and press the sandwich closed for 30 seconds before serving.