As much as I love to make creative cuisine that takes me out of my comfort limits (see Spaghetti squash pad Thai recipe coming soon), sometimes it's nice to take it back to the classics. Take Philly cheesesteaks for example. Thinly sliced meat surrounded by cheese and veggies. It's hard not to love this. And this is coming from a previous non-cheese-eater. This panini version made for a perfect light dinner, and even lunch the next day. So take a moment to go back to basics with me and make a classic sandwich your own!
Philly Cheesesteak Panini
- 2 large flatbread wraps (or 4 slices of your favorite bread)
- 1-1 lb. steak (I used ribeye)
- 1 tbsp. olive oil
- 1/2 onion, sliced
- 1 green bell pepper, cored and sliced
- salt and pepper
- 1 cup shredded mozzarella cheese
Before you get started, make sure that you steak is extremely cold. I actually put mine in the freezer for 45 minutes before slicing it. Once it's very cold, use the sharpest knife you have to slice the steak along the grain as thin as you can.
Preheat oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper, then cook in the skillet until cooked through, but not over cooked. That will make the meat tough to bite through when you eat the panini.
Remove the cooked meat to a plate. Add in the sliced onion and bell pepper in the same skillet that you cooked the steak in. Allow them to get nice and soft, stirring occasionally. About 10 minutes.
Preheat a panini press to high and spray with non-stick cooking spray. Place flatbread or bread on the panini press. Place 1/4 cup of cheese on the bread. Top with 1/2 of the meat, 1/2 of the onion/bell pepper mixture, and then finish off with another 1/4 cup cheese. Close the flatbread, or place another piece of bread on top, and close the panini press.
Say hello to melty, cheesy, meaty goodness.