Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A classic from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15767404/

Om nom nom from huttser-coyote !

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Just like from the city of brotherly love! This steak is amazing, and fits so well with the sandwich. I used thin cuts of London broil to match with sauteed onions and peppers and a homemade provolone bechamel sauce to top. People in Philly would be proud. Here's the recipe:

What You Need:

1 pound top round London broil
3 tablespoons canola oil
2 medium onions, sliced
1 green and 1 red pepper, cut into strips
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup whole milk, warm
1 cup shredded provolone
1/4 teaspoon cayenne pepper
Four 5-inch sub rolls, split

Recipe:

Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.

Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.

In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.

With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.

Enjoy! :D

Cooked in the kitchen of:

-Huttser Coyote

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