Ingredients :
- 2 Pounds Deli Roast Beef [or, rib eye - very thin sliced - rare]
- 1 Can (14 oz) Beef Stock [you won't need all]
- 1/2 Small Red Bell Pepper [thin sliced]
- 1/2 Small Green Bell Pepper [thin sliced]
- 1 Small White Onion [thin sliced]
- 2 Cloves Fresh Garlic [smashed - fine minced]
- 1/2 Cup Fresh Sliced Mushrooms
- 1/2 Cup Sliced Pickled Jalapeños [+ reserves for garnish]
- 1/4 Cup Sliced Pickled Banana Peppers [+ reserves for garnish]
- 1 Cup Fresh Chilled Cilantro Leaves
- 4 LG Slices Provolone Cheese [room temp - thin sliced]
- 1 Cup Cheese Wiz [melted]
- to taste Cracked Black Pepper And Salt
- 2 tbsp Quality Olive Oil
- 2 Extra Large Italian Or French Rolls
Method :
- Thin slice your vegetables and fine mince your garlic.
- Rough chop your roast beef and set to the side.
- Heat your pan and add olive oil.
- Add onions, bell peppers, spicy peppers and mushrooms. Add a dash of beef stock and cover pan with a tight fitting lid. Stir occasionally. Fry veggies until they"re translucent. Season with salt and pepper to taste.
- Push your vegetables to the side of the pan and add your Roast Beef and minced garlic.
- In the meantime, slice your rolls in half, heat your Cheese Wiz and pull your fresh cilantro leaves.
- Add another good dash of beef stock and seal pan again. Stir occasionally until beef is no longer rare. Two minutes tops.
- Mix everything together in pan and add additional stock if needed. Steam for 30 seconds longer.
- To construct your Cheese Steaks:
- Smear some melted Cheese Wiz on the tops of your rolls. Then lay on Provolone Cheese.
- Place Provolone Cheese on the bases of your rolls.
- Pile on your cheese steak mixture while still very hot and steaming in to of the Provolone.
- Drizzle on Cheese Wiz.
- Garnish cheese steak mixture with chilled banana peppers and jalapeño peppers. Add fresh chilled cilantro leaves.
- Top and serve while hot with a Clausens Dill Pickle halve.
- Enjoy this hot, meaty, melty sandwich with an ice cold beer!
0 komentar:
Posting Komentar