Philly Cheese Steak on Whole Wheat
Whole Wheat Bread in French Loaf Pan
Some ingredients make wonderful combinations – steak and cheese is just one such marriage that yields dividends for the taste buds, combine roasted sweet peppers and caramelized onions on a hearty whole wheat loaf and you have a meal that will see you cooking extra steak just so that your next meal can be this great combo.
Toasted Whole Wheat Cheese Steak
My favorite bread to support a sandwich of this scale is my standard whole wheat baler twine bread – but made as dough and then laid out in a double french loaf pan. These pans are great – making it easy to get a great loaf.
Let your steak cool to reabsorb the juices before you slice it. I like to use the broiler to melt and brown the cheese, and of course make sure you’ve got loads of onions and sweet peppers.
- 1/2 steak per person
- 1 sweet pepper per person - mix the red, yellow and green
- 1 large onion per person
- 1/2 to 1/4 loaf whole wheat bread use the bailer twine bread recipe to make a couple of french loaves
- cheese
- Prepare and slice whole wheat loaves in half. Then cut up the loaves into segments that suit the belly that will be in-front of the plate
- Slice steak thinly and layer on the lower part of the bun
- Heat your frying pan and add a bit of butter, slice your onions and fry until translucent. Add the sliced sweet peppers and continue heating over medium low heat until they soften.
- Place the onions and peppers over the steak
- Layer on sliced cheese over the onions and peppers and place both the lower and upper parts of the loaf on a baking sheet. The upper part of the loaf should be cut side up
- Toast the sandwich under the broiler until the cheese has melted and browned.
- Remove the sandwich, plate it and pour a pint.