Chelsea’s Somewhat Philly-style Cheese Steak

Chelsea’s Somewhat Philly-style Cheese Steak

 

No description necessary, really. You probably guessed I would use the giardiniera on a cheese steak. During the creation of this recipe, I finally figured out how they cut the meat so thin – now you can too!  

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Serving Size: 2 Sandwiches

Ingredients:

2 hoagies

1 lb of strip loin steak

½ yellow onion

¼ cup of Fresh Squeezed Giardiniera

Cheez Whiz/Easy Cheeze/Provolone

 

Directions:

Place the steak in the freezer for about 30 minutes so it’s firm but not frozen – this will make it easy to cut into those classic, thin philly cheese steak strips (you’re probably thinking ‘Ooooohhhh that’s how they do it!’)

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While the steak is firming up in the freezer, slice up the onion and cook it on low heat until its tender and caramelized. I know, I know, there’s already onion in the giardiniera, but who cares? The sweet, caramelized onions are magnificent and contrast the hot giardiniera in the best way possible.

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While the onions are working away on the stove, you can cut down the hoagies and toast them in the oven for a few minutes so they are ready when the time comes.

After the steak is bit firm, slice it into super thin strips and dress with some olive oil, salt, and pepper.

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In a hot pan, (let it get verrry hot) throw in the strips for about 30 seconds on each side.

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When finished, pile them into the hoagie along with the giardiniera, caramelized onions, and top with Cheez Whiz (this is a classic Philly move – if you’re a scaredy cat, use provolone instead). Serve with Fresh Squeezed IPA by Deschutes Brewery.

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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