Philly Cheese Steak

Recipe for a 12 inch hoagie

Ingredients
1/2 Onion, Diced
1/2 Green Pepper, Diced
300 Grams of finely sliced beef.
3 slices of aged provolone cheese.
12 inch fresh baguette

Vinegar
Salt
Sugar

Suggestions
Beef: Finding beef for a cheese steak can be tough in many places.  If you are near a butcher asked them to slice some rib-eye very thin.  For me, I actually have used slices of beef normally designated for Chinese fondue.  The thickness of the beef is perfect and the cut is normally of a decent quality (as it is meant to be eaten without a fork and knife).

Baguette: Finding the right baguette is really crucial.  I highly suggest an artisan baguette which has a little big more density in the middle and just a slight firmness in the crust.  You do not want factory baked bread.  It is too soft and often too fragile.

Directions:
Place the peppers in a skillet (with a little olive oil) and start browning them.  Two to three minutes later add in your onions as well.  After the vegetables have browned, add about 1/3 of a cup of water.  This will help soften the vegetables even further.  Also, add a pinch of salt and sugar as well as about 2 tea spoons of vinegar to the vegetables.  This will add a little bit of acid to the rich sandwich.  After the liquid has been cooked off, remove the vegetables and put them to the side.

Next, add the beef the a skillet (again oiled).  You can use the same skilled, but its probably wise to clean it off before adding the beef.  As the beef gets close to being browned, add the vegetables to the combination as well as one slice of the cheese.

As the meat gets close to completion, you need to be sure that your sandwich is sliced (lengthwise, but hinged, of course) and that the other 2 cheese slices have been placed at the bottom of the cavity in the sandwich.

As the meat becomes fully brown, remove it from the skillet and place it straight into the sandwich.  The heat from the meat will melt the slices of provolone at the bottom of the sandwich.