I love when I get to play in the kitchen. I had no clue what I was going to make, so I just started digging through the pantry, fridge and freezer and managed to come up with everything I needed to try making cheesesteak sandwiches. I won’t call these Philly cheesesteak; because, I’ve never been to Philly to know what the real thing is supposed to be. However; it’s steak, cheese and a bun; which, appears to fit the definition of a cheesesteak sandwich. I would feel like I’m high-jacking the name to add “Philly” to the name. It would be like someone who has never been to New Orleans, calling a sandwich a PoBoy; when they have never had the opportunity to have a real one.
I have to say; however; these little hogue rolls full of joy, were a home run.
To make the veggie topping I used:
Half an onion- julienne
A quarter of a green bell pepper- julienne
A quarter of a red bell pepper- julienne
1 large jalapeño- julienne
3 toes garlic
Butter
Bacon fat
For the buns I had some steak rolls that I buttered with a garlic:basil compound butter.
For the steak, I used some shredded or thinly sliced ribeye, with some garlic, pickapeppa and Worcester sauce. Cooked in a cast iron, with butter and bacon fat.
- if you have never had pickapeppa sauce, you owe to yourself and your loved ones to try it.
Everything was seasoned well with garlic powder, salt and pepper.
First thing I did was got my pan good and hot, then added some butter, bacon fat and the vegetable other than the garlic.
Once the vegetables were soft with darkening edges I slid them to one side of the pan and added the steak. When the steak started to cook, I added the garlic and worked all of it into one mass.
Once the steak was cooked I topped it with provolone cheese and let the cheese melt.
That’s it! Done! This is an exceptionally fast meal! Once the cheese is cooked, put it on a bun or roll, and add whatever condiments you like.
Dinner served in under 20 minutes.