It is very difficult to beat a Philly Cheese Steak sandwich… Still, I think I can by pairing one with homemade Fried Pickles!
Here is my method from start to finish.
Wikipedia Article about Philly Cheese Steak…
Ingredients:
- Philly Cheese Steak Sandwiches
- RIbeye or Top Round
- Hoagie Rolls
- Ghee or Clarified Butter
- Worcestershire Sauce
- Onions
- Bell Peppers
- Sharp Cheddar or American Cheese
- Provolone Cheese
- Duke’s Mayonnaise
- Fried Pickles
- 1 jar Kosher Dill Spears
- All-Purpose Flour
- 4 eggs
- 1/2 C Heavy Cream (or Milk If you are scared of cream…)
- Old Bay Seasoning
- Black Pepper (to taste)
- Peanut Oil
Method:
- Cheese Steak Sandwiches
- Freeze Ribeye for approximately 45 minutes to make it easier to slice super thin
- Slice on a bias (45 degrees) and at about 30 degrees on the X axis with thickness of approximately 1/8th inch or less (This is why it is much easier slightly frozen) You want a “pile” of thin pieces that are fairly uniform in size and shape
- Toss the steak strips with Worcestershire Sauce and Liquid Smoke and put to the side
- Slice Hoagie Rolls leaving a “hinge” instead of cutting all the way through
- Coat the cut edges of the rolls with Ghee or Clarified Butter
- Toast Rolls on griddle until browned
- Cut up Onions and Peppers and saute or carmelize depending on your preference with Ghee or Clarified Butter and put to the side
- Place Steak into a cast iron skillet at a low to medium-low temperature on a dollop of ghee. Cook until browned
- Top with onions and peppers
- Top with cheese
- Cover and cook until cheese is melted
- Using a fish spatula, scoop the meat and cheese into a roll
- Top as desired (Dukes Mayonnaise is awesome!)
- Fried Pickles
- Mix all Purpose Flour Old Bay and Black Pepper
- Whip Eggs and Cream or Milk
- Remove pickles from jar and drain well (Paper Towels are your friend)
- Coat Pickles with Old Bay Seasoning
- Coat Pickle with flour mixture
- Dredge pickle in cream/egg mixture
- Coat pickle again in flour mixture
- Dredge pickle in cream/egg mixture (again)
- Coat Pickle with flour mixture (again)
- Fry pickles until golden brown in peanut oil and 350 to 375 degrees
- Remove, drain, and lightly salt (Mesquite smoked sea salt is wonderful!)
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The facts expressed here belong to everybody, the opinions to me. The distinction is yours to draw…
