Drunken Philly cheese steak sandwhich
If you look up the previous recipe entries, you would notice that I tend to use all kinds of wines.
I do not drink, but we do have variety of wines and they are for my cooking/baking and I certainly enjoy using wide variety of wines available to enhance the flavor of each dishes/baked goods I make.
Now and then, we have sandwich dinner and recently, I have made what I call it "Drunken Philly cheese steak sandwich" and it was huge hit in our family and, I thought I would share the recipe with you.
I came up with this recipe with the idea of Irish dish called "Gaelic steak". It is basically a steak dish where steak is grilled, and served with creamy whiskey sauce with sliced mushrooms.
This is very tasty sandwich and easy to make. I like to make with crusty bread such as Batard bread,Ciabatta bread, or Italian bread.
So,how do you make "Drunken Philly cheese steak sandwich"? Here is how.
Drunken Philly cheese steak sandwich..
Ingredients;
8 oz Beef rib-eye steak fat trimmed and sliced at about 1/4"
3/4 Cubanelle pepper sliced
1/4 White onion sliced
Sake
1/8 tsp table salt
Morton's Natures Seasons seasoning blend
Steak seasoning (recommends McCormick)
2 cloves Garlic grated
1/4C Cognac (Brandy)
1/8C Heavy cream
1 Batard bread (10 oz wt)
Extra virgin olive oil
1C shredded provolone cheese and low moisture mozzarella cheese mixture
1. Pound the beef rib-eye steak sliced to about 1/4" with meat mallet to as thin as possible
2. Cut the strip in half across to make about 3" long strip
3. In a small bowl, add pounded beef rib-eye steak strips and pour some sake over the beef strips (roughly 1/4 C) and add 1/8 tsp table salt and sprinkle steak seasoning and mix the beef and sake marinade well with your hand
4. Set the marinaded beef strips in a bowl aside about 20 min or so
5. While beef is marinaded in sake seasoning mix, prepare the vegetables
6. Slice 3/4 Cubanelle pepper,and 1/4 White onion
** Cubanelle pepper is long pepper with thin meat,and it is light green color.They are very mild pepper. Use sweet green pepper if you could not find the Cubanelle pepper.
** For the best result, use Valida onion. They are meaty, sweet and give a great texture for the sandwich.
*** Tips on how not to cry with Onion preparation***
My mother used to tell me that you should use very sharp knife and cut the onion on dry surface to prevent crying from slicing/peeling onions.
Also,she has taught me to put the cut side down as soon as cut the onion into half.
However, over the years, I have noticed that I never get teary eyes from peeling/slicing onions when Onions are chilled beforehand.
Store onions in the dark, cold, dry place at regular time,but when you know you would use onions for your dishes, pick only needed number of onions for cooking beforehand and stick them in the fridge until it gets cold.Then, use the chilled Onions to peel/slice.
*****************************************************
7. Drizzle Extra virgin olive oil in the skillet and grate 2 cloves of garlic over the skillet and let it cook a few seconds until fragrant
8. Add Beef strips onto skillet,and cook to about 80% doneness.
** It is best to unroll the beef strip and place onto the skillet and cook the beef strips in two batches
9. Set the cooked beef strips aside in another small container, and add sliced white onion and sliced cubenell pepper onto the same skillet and season them with Morton's natures season seasoning blend and stir
10. When onion is getting translucent, add the cooked beef strips back into the skillet and stir
11. Add 1/4 C Cognac (or brandy) and stir and let it evaporate some
12. Add 1/8 C Heavy cream into the skillet and stir and cook for a couple of minutes and take it off from heat and set aside
13. Cut the batard bread across into 3,cut each section lengthwise
** With 10 oz Batard bread, it makes about 3 of 5"-6" long sandwich
14. Toast the bread lightly
** Place the bread cut side up to toast
15. Set the oven broil "HI"
16. Place the bottom part of the bread onto non stick foil lined baking sheet and place beef strip,onion,cubenell pepper on them
17. Top each sandwich bottom with 1/3C of shredded cheese mixture (I have used mixture of provolone cheese and low moisture mozzarella cheese)
18. Broil the sandwich until cheese gets melted and bubbly on top
19. Enjoy!
Makes 3 sandwiches..
I do not drink, but we do have variety of wines and they are for my cooking/baking and I certainly enjoy using wide variety of wines available to enhance the flavor of each dishes/baked goods I make.
Now and then, we have sandwich dinner and recently, I have made what I call it "Drunken Philly cheese steak sandwich" and it was huge hit in our family and, I thought I would share the recipe with you.
I came up with this recipe with the idea of Irish dish called "Gaelic steak". It is basically a steak dish where steak is grilled, and served with creamy whiskey sauce with sliced mushrooms.
This is very tasty sandwich and easy to make. I like to make with crusty bread such as Batard bread,Ciabatta bread, or Italian bread.
So,how do you make "Drunken Philly cheese steak sandwich"? Here is how.
Drunken Philly cheese steak sandwich..
Ingredients;
8 oz Beef rib-eye steak fat trimmed and sliced at about 1/4"
3/4 Cubanelle pepper sliced
1/4 White onion sliced
Sake
1/8 tsp table salt
Morton's Natures Seasons seasoning blend
Steak seasoning (recommends McCormick)
2 cloves Garlic grated
1/4C Cognac (Brandy)
1/8C Heavy cream
1 Batard bread (10 oz wt)
Extra virgin olive oil
1C shredded provolone cheese and low moisture mozzarella cheese mixture
1. Pound the beef rib-eye steak sliced to about 1/4" with meat mallet to as thin as possible
2. Cut the strip in half across to make about 3" long strip
3. In a small bowl, add pounded beef rib-eye steak strips and pour some sake over the beef strips (roughly 1/4 C) and add 1/8 tsp table salt and sprinkle steak seasoning and mix the beef and sake marinade well with your hand
4. Set the marinaded beef strips in a bowl aside about 20 min or so
5. While beef is marinaded in sake seasoning mix, prepare the vegetables
6. Slice 3/4 Cubanelle pepper,and 1/4 White onion
** Cubanelle pepper is long pepper with thin meat,and it is light green color.They are very mild pepper. Use sweet green pepper if you could not find the Cubanelle pepper.
** For the best result, use Valida onion. They are meaty, sweet and give a great texture for the sandwich.
*** Tips on how not to cry with Onion preparation***
My mother used to tell me that you should use very sharp knife and cut the onion on dry surface to prevent crying from slicing/peeling onions.
Also,she has taught me to put the cut side down as soon as cut the onion into half.
However, over the years, I have noticed that I never get teary eyes from peeling/slicing onions when Onions are chilled beforehand.
Store onions in the dark, cold, dry place at regular time,but when you know you would use onions for your dishes, pick only needed number of onions for cooking beforehand and stick them in the fridge until it gets cold.Then, use the chilled Onions to peel/slice.
*****************************************************
7. Drizzle Extra virgin olive oil in the skillet and grate 2 cloves of garlic over the skillet and let it cook a few seconds until fragrant
8. Add Beef strips onto skillet,and cook to about 80% doneness.
** It is best to unroll the beef strip and place onto the skillet and cook the beef strips in two batches
9. Set the cooked beef strips aside in another small container, and add sliced white onion and sliced cubenell pepper onto the same skillet and season them with Morton's natures season seasoning blend and stir
10. When onion is getting translucent, add the cooked beef strips back into the skillet and stir
11. Add 1/4 C Cognac (or brandy) and stir and let it evaporate some
12. Add 1/8 C Heavy cream into the skillet and stir and cook for a couple of minutes and take it off from heat and set aside
13. Cut the batard bread across into 3,cut each section lengthwise
** With 10 oz Batard bread, it makes about 3 of 5"-6" long sandwich
14. Toast the bread lightly
** Place the bread cut side up to toast
15. Set the oven broil "HI"
16. Place the bottom part of the bread onto non stick foil lined baking sheet and place beef strip,onion,cubenell pepper on them
17. Top each sandwich bottom with 1/3C of shredded cheese mixture (I have used mixture of provolone cheese and low moisture mozzarella cheese)
18. Broil the sandwich until cheese gets melted and bubbly on top
19. Enjoy!
Makes 3 sandwiches..
Posted by yassy at 11/22/2011 11:13 AM 
Categories: Miscellaneous (cooking)
Tags: beef sandwich philly cheese steak sandwich
Categories: Miscellaneous (cooking)
Tags: beef sandwich philly cheese steak sandwich
Thanks for this !!
must try its soon yummo
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