Wednesday, May 26, 2010

Liv's Virginia Cheese Steak

So, anybody from Philadelphia will probably hate me for straying from the traditional cheese wizzy hoagie roll masterpiece that is the philly cheesesteak, but the idea of putting cheese wiz in my mouth truly makes me ill so I came up with a different steak "sammich." Zach and I both love a spicy cheesesteak, so I am using pickled tabasco peppers to spice it up because I love their flavor but they aren't overly hot. I am also making an Irish cheddar cheese sauce flavored with a little bit of coarse ground mustard (regular dijon is fine). These little variations are not necessary. I'm not a stickler for keeping to recipes so just replace whatever you want with whatever you like better. Use jalapenos, fresh or pickled, or even just plain bell peppers if you hate spice. Use any kind of onion you want, but just make sure it's sliced thin. Also, the best way to get a steak sliced really thin is to freeze it for about 30 minutes, then use a super-sharp knife to just shave it down little by little.

I do not know if people would consider this recipe "easy." Sauteeing and mixing up a sauce are pretty easy in my book, but if the sauce just sounds like a pain to you, just top your steak with a favorite cheese and serve it up that way. I do suggest giving the sauce a try though; it's delish. Oh! And I just made a salad with light dressing as the side dish; I've been pretty careful about the fattening ingredients but it's a very filling sandwich and I wouldn't add french fries or even chips to go with it.


-1 sirloin steak, sliced thin then tossed with two tbs olive oil and sprinkled with a SMALL amount of montreal steak seasoning or just S&P
-1 onion, cut in half then sliced in thin half moons
-1 clove garlic, minced
-5-8 pickled tabasco peppers, chopped
-about 1/4 cup water
-2 tbs butter
-2 tbs flour
-1/2 cup milk (1% is just fine, but don't use skim!)
-3/4 cup grated white cheddar
-1 tsp dijon mustard, coarse ground or regular
-salt and pepper

In a large skillet, heat 2 tablespoons olive oil and saute the onions for a few minutes till they crystalize, then add the garlic and cook a few minutes longer. Remove onions/garlic from pan and add in your steak slices and peppers. Saute them till they release their juices and the juices pretty much dissolve and the pieces begin to brown, then add the 1/4 cup water to deglaze the pan and steam the steak a tiny bit.

In a small sauce pan, melt the butter and add the flour, stirring to make a roux. Add the milk and bring to a boil to thicken. Once the beshamel is thickened, add the mustard, cheddar, and salt and pepper to taste.

Spoon the steak onto a hoagie-sized cut of french bread, top with the onions and then the cheese sauce. If you like mayo on your bun, go ahead and do that. Zach likes his with sliced pickled jalapenos, and I just like it with the onion.

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