Philly Cheesesteak

Barbecuing was out of the question in Iowa this Memorial Day weekend due to the non-stop rain so we called an audible, put the burgers and brats back in the fridge, and tried something new (to us anyways) but equally American: homemade Philly Cheesesteak sandwiches accompanied by chips, dip, and Budweiser. Did you barbecue on Memorial Day? What’s your favorite grilled item?

Philly Cheesesteak with Garlic Aioli (adapted from)

1/2 cup mayonnaise
4 cloves garlic, pressed
2 tablespoons butter
1 pound boneless chuck steak, thinly sliced
salt and pepper to taste
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 hoagie rolls, toasted (I forgot the toasted part, whoops)
1-2 cups white extra sharp cheddar cheese, shredded

Directions:

Preheat oven to broil. Combine mayonnaise and garlic into a small bowl. Melt butter in a medium skillet over medium high heat, add steak, season with salt and pepper to taste, and cook until medium rare, about 5-6 minutes. Transfer to a plate. Add onion and bell peppers to skillet and cook until tender and golden, about 6 minutes. Toast the rolls. Assemble the sandwiches (makes 4): spread garlic aioli inside each roll, top with steak, onions, bell peppers, and cheese. Place into oven and bake until cheese has melted, about 2 minutes. Serve immediately.