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A celebrated sandwich from our neighbors to the west, the Pittsburgh sandwich puts fries right on the roll! Seasoned steak slices are still the main attraction, though. Using thick-cut toast, layer the steak with grilled onions on top of a generous bed of french fries, then melt a few slices of provolone before placing the toast top. Finish with ketchup and/or slaw as desired.
Prep Time: 10 min. | Cook Time: 10 min.
Serving Amount – 1 Servings
|4 oz||Original Philly® Beef Sandwich Slices, 4 oz.|
|1 Tbsp||Olive Oil|
|4 Slices||of preferred Cheese|
|1 Long||Italian Roll or Thick Cut Toast|
Step 1 - Heat griddle to 350-400˚F.
Step 2 - Add olive oil and sauté steak slices until brown on one side, about 1 minute.
Step 3 - Flip onto other side. (If using a natural, unseasoned product, sprinkle with salt, pepper or your own blend of spices.)
Step 4 - Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone.
Step 5 - Mix in some sautéed onions.
Step 6 - Throw on the cheese slices.
Step 7 - Line the long roll or toast with the French Fries.
Step 8 - When cheese is melted, slide the spatula under the meat and flip into a hinged long roll or toast, on top of the fries.
Step 9 - Add ketchup.