Philly Cheese Steak Sandwich By Carol Ritchie   Serves 4 This simple beef, cheese, and onion sandwich (on an Italian roll) originated in Philadelphia in the 1930s. Since then, many variations that include different types of cheese and additional vegetables have become popular. The Philly Cheese Steak Sandwich is a perfect tailgate treat! 1 pound eye-of-round steak 1 tablespoon dry sherry 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon oregano 2 bell peppers (any color), seeded and thinly sliced 1 onion, thinly sliced 1 teaspoon olive oil 8 ounces Muenster cheese, cubed 2 tablespoons milk dash hot pepper sauce 4 hoagie loaves of bread Thinly slice eye-of-round steak across the grain. In a medium bowl, combine steak slices, sherry, olive oil, garlic, and oregano (and salt and pepper to taste, if desired), stirring to combine. Let marinate at room temperature for 15 minutes, or up to 8 hours in the refrigerator. Combine bell peppers, onion, and 1 teaspoon olive oil in a bowl; reserve. In a small saucepan, heat cheese with milk and hot pepper sauce on low heat, stirring occasionally until smooth, about 4 to 5 minutes. Reserve and keep warm. Heat a nonstick stove-top grill or griddle on medium-high heat. Keeping the beef and vegetables separate on the grill, cook marinated beef, reserved peppers and onions for 3 to 4 minutes, stirring and turning occasionally using a nonstick-safe spatula (wooden or plastic), until beef is no longer pink in the center and vegetables are tender. To assemble sandwiches, spoon some of the beef mixture, along with bell peppers and onions, into split hoagie loaves. Spoon some of the cheese sauce on top. Serve hot. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com