Tuesday, May 5, 2009

Philly Cheesesteak gets an Update

I'm posting about this kind of late...but the memory of this delicious sandwich is still fresh in my mind and I wanted to share the recipe with all of you!

All you need to serve two people is:
-about 2/3 lb. steak (we used two thin sandwich-style rib-eye steaks, each weighing 1/3 of a pound from Grazin' Angus Acres - you could use any type of steak sliced thin, though, including a less expensive cut like London Broil -- try for grass-fed, though, if you can get it!)
-cheese, if desired (we used Valley Thunder cheddar-style sheep's milk artisanal cheese from Valley Shepherd Creamery)
-one green pepper, sliced
-1 onion, sliced
-sourdough bread or sandwich roll of some kind (we used whole wheat sourdough, also from Union Square Greenmarket)
-Worcestershire sauce
-butter & olive oil
-salt & pepper

Saute the veggies in olive oil and a little seasoning til tender; remove from heat and saute the meat with a little extra olive oil, some Worcestershire sauce, sea salt & pepper. If using very thin steaks they will cook in just a few minutes. When meat is cooked as desired remove from heat and slice into thin pieces (remember to save any fat/gristle/bone, etc. to make broth with later).

Reheat veggies quickly in frying pan. Toast bread or rolls and butter them; top with meat, veggies, and slices of cheese. You can also use pan drippings as a little extra sauce (or be sure to save for broth or gravy later). Serve with pickles or kim chee and your favorite organic potato chips (in honor of Hugo). Enjoy!

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