PHILLY CHEESESTEAK

*Summer Collection-
6 hero loaves (Pennsylvania) Dutch Potato Bread or soft potato rolls
6 4-5 oz boneless sirloin steaks, trimmed of all fat
Salt and freshly ground black pepper
2 TB peanut oil
1 onion, chopped
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 jalapeno pepper, seeded and very finely chopped
12 1/8-inch-thick slices aged Crowley or sharp white cheddar cheese
1-1/2 cups dark poultry stock or chicken stock or canned broth

*Preheat the broiler. Cut the potato rolls in half lengthwise and set the bottoms on a baking sheet. Using a mallet, flatten the steaks slightly. Season with salt and pepper.

*Heat the oil in a large heavy skillet over high heat until hot. Add the steaks and cook for 2 minutes on each side for medium rare. Remove the steaks from the pan; add the onion and all the peppers to the skillet and cook, stirring over medium heat for 3-4 minutes, until nicely softened. Slice the steaks and set them on the bottom halves of the rolls. Using a slotted spoon, spoon the onion-pepper mixture over the steaks, and set the skillet aside.

*Put 2 slices of cheese on each steak. Broil for 1-2 minutes, until the cheese is completely melted. Meanwhile, add the stock to the skillet and bring to a boil. Cook for 1 minute, then strain through a fine sieve. Transfer the sandwiches to a cutting board. Drizzle a few tablespoons of the strained stock onto the cut side of each reserved top bread half, put the halves on top of the sandwiches, and cut in half. Serve with a small bowl of the remaining stock for dipping. (Source: An American Place-Larry Forgione & google+ photo)