Philly Cheese Steak Kicked Up a Notch

I wanted to make a Philly cheese steak sandwich, but I wanted to kick it up a notch.

So I decided I would marinate the meat in my favorite marinate. Can I say it turned out simply amazing!!!!! Joe and Aaron loved it!! Joe said after that he usually does not like philly cheese steak, because it is chewy, grease and does not have much flavor. Well I have managed to change his mind on philly cheese steak, he said this was delicious; it was incredibly tender and he did not miss the greasy... Scrumptious!!

Ingredients:

2 lb. sirloin pounded out thin, trimmed, and sliced in thin strips

Olive oil

Sautéed mushrooms

Caramelized onions

Sautéed peppers

Soft hoagies rolls

Cheese of your choice (I use Sargento Shredded 6 Cheese Italian Cheese)

Directions:

Pound beef out thin. Place steak in freezer for about 30 minutes; this makes it easier to slice the meat. Remove the meat from the freezer, and slice very thinly. Mix together Coffee-Peppercorn Marinade (recipe below). Place meat in marinade for 1 to 8 hours.

Sautéed mushrooms, onions and peppers. Set aside.

Heat  griddle or grill pan over high heat. Grill for 3 to 5 minutes or until desired for this sandwich...Place several slices of the meat on the bottom half of the roll, spoon some of the cheese, and top with the mushrooms, onions, and peppers.

Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

Ingredients:

3 tablespoons strong brewed coffee

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon brown sugar

2 cloves garlic minced

1 teaspoon whole black peppercorns, crushed

1/2 teaspoon salt

Directions:

Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a large zip lock enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.