Extra Special Philly Cheese Steak Sandwich Recipe and Provolone Valpadana PDO

Extra Special Philly Cheese Steak Sandwich Recipe and Provolone Valpadana PDO

Recipe Details

. Difficulty: Low . Cheese: Provolone Valpadana PDO . Servings per: 8 people . Preparation: 30 min . Cooking: 20 min

Intolerances

Without dry fruits Without dry fruits
Eggless Eggless
Without crustaceans Without crustaceans

Ingredients

200 gr (.44lbs/7ounces) Provolone Valpadana PDO cheese
400 gr (.88lbs/14 ounces) cooked roast beef (brought to room temperature)
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1 red onion
4 tbsp extra virgin olive oil
8 slices Italian bread (or something similar)
salt and freshly ground black pepper

Chimichurri Sauce
a big bunch of parsley (about two cups of leaves without stems)
1-2 garlic cloves*
1/2 tbsp dried oregano
1 small peperoncino (more or less to taste)
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1/2 lemon (just the juice)
salt and freshly ground black pepper

Makes 8 open sandwiches – Total Cook Time: approx. 35 minutes

Directions

Core the bell peppers and then cut it into 1/4 inch strips. Clean and slice the onions.
Heat olive oil in a wide pan containing a lid. Add peppers and onion to pan, cook covered on medium low heat for approx. 20 minutes until vegetables are soft. Add salt and pepper to taste

Blend all of the chimichurri ingredients together until it forms a smooth homogenous sauce. Add salt and pepper to taste. Set aside

Preheat oven to 400F. Cut Provolone Valpadana PDO cheese into slices, and place on top of bread. Toast bread for a few minutes until the cheese starts to melt. Remove bread from oven.

Compose sandwiches. Spread some of chimichurri sauce on top of cheese, followed by some roast beef slices, then cooked vegetables.

*Italian garlic is stronger than most of the stuff you find in the USA. Add more or less to taste.

Recipe posted by flirtyfoodie 
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Italian Cheeses

Provolone Valpadana cheese
Provolone Valpadana cheese

Provolone Valpadana is a semi-hard, 'pasta filata' (or spun-curd) cheese with a smooth rind. The flavour, aroma and look of Provolone Valpadana PDO are best enjoyed fresh and uncooked

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