Philly Recipe

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup buttermilk until smooth. Add the chopped chives, parsley, and dill, then stir in the minced garlic, 1 tsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Slice vegetables

Thinly slice the yellow onion and green bell pepper into strips. Clean mushrooms and slice them about 1/4-inch thick. Set aside on a plate.

Cook vegetables

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add the sliced onions and peppers and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the sliced mushrooms, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Continue to cook until mushrooms are browned and vegetables are caramelized, another 4–6 minutes. Transfer vegetables to a bowl and keep warm.

Prepare beef

If not already thinly sliced, partially freeze the beef for 20–30 minutes and then slice as thin as possible against the grain. Toss the beef with remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.

Sear beef

Wipe the skillet used for vegetables clean or use a second large skillet. Heat the skillet over high heat until very hot. Add the seasoned beef in a single layer (work in batches if necessary) and sear for 1–2 minutes, stirring and breaking up so strips cook quickly but remain tender. Remove heat when beef is just cooked through (no longer pink), about 2–3 minutes total per batch.

Combine with vegetables and cheese

Return vegetables to the skillet with the cooked beef, stir to combine and distribute evenly. Reduce heat to low. Layer the 4 oz Monterey Jack evenly over the beef and vegetables. Cover the skillet with a lid for 1–2 minutes until cheese melts. Alternatively, transfer mixture to an ovenproof dish, top with cheese and broil for 1–2 minutes to melt.

Toast buns

Split the 2 sourdough buns and spread remaining 1/2 tablespoon butter on cut sides. Toast cut-sides in a clean skillet over medium heat until golden, about 1–2 minutes, or toast under broiler for 1 minute. Remove from heat.

Assemble sandwiches

Place one leaf of lettuce on the bottom half of each toasted bun. Spoon the hot beef, vegetable and melted-cheese mixture evenly onto each bottom bun. Drizzle 1–2 tablespoons of the homemade ranch dressing over the filling (adjust to taste). Close with the top bun and press gently. Serve immediately with extra ranch on the side.