GOOEY GOODNESS
Philly Cheesesteak
Ricardo’s take on a Philly Cheesesteak sandwich will leave you with sweet, cheesy dreams,
11/2 lb (675 g) thinly sliced fondue beef
2 tbsp (30 mL) olive oil
8 oz (227 g) white button mushrooms, thinly sliced 1 large onion, thinly sliced
1/4 cup (60 mL) chicken broth
2 tbsp (30 mL) Worcestershire sauce
1 cup (100 g) grated mozzarella or provolone cheese
4 submarine buns, about 9 inches (23 cm) long Iceberg lettuce, thinly sliced, to taste With the rack in the middle position, preheat the oven on broil.
In a large non-stick skillet over high heat, brown the meat in the oil, breaking it up with a wooden spoon. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the mushrooms and onion. Add oil, if needed. Season with salt and pepper. Return the meat to the skillet. Add the broth and sauce and stir to combine. Adjust the seasoning. Sprinkle with the cheese and let it melt. Remove the skillet from the heat.
Open the buns and place them flat on a baking sheet. Toast the buns in the oven on each side.
Place each bun on a plate. Garnish with lettuce and cover with the meat mixture. Drizzle with the pan juices. Note If you have only a few slices of fondue meat, scale back the recipe by a quarter to prepare a single sub