Front Street Steak Sandwich aka Philly Cheesesteak

The cheese steak (invented in 1930) is a Philadelphia classic and I’ve eaten them all over the city. The key ingredients are shaved rib eye steak, fresh provolone cheese, fried onions and peppers, (or whatever vegetables you like), and of course hot cherry peppers. I don’t use cheese wiz on my steaks, being influenced by many riverfront shops , like my favorite “Tony Luke’s” down near Front and Oregon.

Ingredients
1 lb ribeye (approximate)
2 Amoroso or similar rolls
½ red pepper sliced and chopped
½ yellow onion sliced and chopped
4 oz mushrooms sliced
4-6 slices provolone
2 cloves garlic minced
1 shallot chopped
2 handfuls spinach
2 tbsp Marsala wine divided
2 cherry peppers chopped and seeds removed
3 tbsp olive oil

Keep the meat very cold until just before slicing, then cut into 1/8” wide slices, then cut into pieces. Season with salt and pepper and set aside.
Slice the Italian rolls and brown on griddle or large pan coated with olive oil. Once browned turn over and allow outside to heat. Remove to plate, then add the provolone to each roll.
In a hot cast iron or similar pan add one tbsp olive oil then the mushrooms, onions, and red peppers. Cook until the pepper starts changing color and the mushrooms give up some liquid. Move the vegetables to the outside, drop in the meat allowing that to cook until it starts to brown, stirring often-don’t overcook- keep the heat medium high. Mix everything together and then place on the rolls using tongs.
In the same pan drop a tbsp of olive oil and shallot, allow to sweat then add the marsala wine, spinach, and garlic, cover, and cook for about two minutes. Remove the cover and continue to cook for a couple minutes until the spinach starts to wilt and the wine cooks off. Using tongs cover each sandwich with the spinach mixture, then top with chopped cherry peppers. Cut in half and serve.