Philly Steak and Cheese - Well, not really a traditional Cheesesteak, but a Pretty Darn Good Sandwich

It's not a traditional cheesesteak by any sense, but it is a pretty darn good sandwich!

The Philadelphia Steak and Cheese Sandwich (affectionately called a Philly Cheesesteak) is a fantastic sandwich.  Start messing around with the smallest of traditional ingredients and you are likely to cause a mini-riot.


So, I guess I have nothing to say for myself except...


Sorry.


the Philly Cheese Steak Sandwich is traditionally served on a hoagie roll.  I haven't made a hoagie roll yet, and I do not buy processed bread.  But I have made long rolls from the infamous MOOMIE BUNS recipe (with my twist)... Most recently, you saw the recipe in this post Fresh Baked Hamburger Buns - With Garlic, Parmesan Chipotle spice.  I learned a trick that works well to make these into roll shape.  The recipe makes 8 hamburger buns.  I used the dough for two buns to make one roll.  Then, at the shaping step, I flattened that into a disc, about 6 inches across.  I just rolled the disk and it formed a perfect roll...

And from there, just continue as described in the recipe...

Egg wash, so the toppings stick.  I like to top with garlic (love the smell of toasting garlic mixed with the smell of baking bread while these are cooking).  A little fresh grated Parmesan Cheese and some Chipotle spice.


Not a traditional hoagie roll, but the bread makes a pretty darn good sandwich!

The sandwich is traditionally served with grilled onions.  I prefer grilled onions and peppers, so I added a chopped red bell pepper to the mix.  Just coarsely chop a large white onion, chop the pepper the same size.  Sauté in a bit of Canola oil until everything is soft.


Set aside while you cook the meat.


Not a traditional onions only topping, but the peppers and onions makes a pretty darn good sandwich!  


And now the meat...


Recently, I made a stateside grocery run when Jackie wanted to celebrate her mother's birthday (and I wanted to grill... it all worked out).  One of the things I brought back to the island from home was a bottle of the Fischer and Wieser, handcrafted one jar at a time,THE ORIGINAL ROASTED RASPBERRY CHIPOTLE SAUCE(that's what the bottle looks like, next to the autographed picture of me with Bernadette Peters... I only brought the sauce, not the signed photo). I have made no secret of my love for the sauce. Even when I used up the freebies they had sent, I found a store in KC where I could buy it. For the cynics among you (Buffalo Dick), Isn't the fact that I bought a bottle and hauled it 1,500 miles to be a part of my island cook a testament to what I feel about the taste... If you see some... BUY SOME! (and then mail me a bottle, I am sure it is not here, and I will be out again soon).

But I digress... 


Traditionally, the meat is cooked with no sauce or marinade.  Just cooked on a griddle with a little oil, and shredded as it cooks.  Also, it is traditionally made from a rib-eye or a top round.  Instead, I used a skirt steak, sliced against the grain (for tenderness), and cut into thin strips, about 2 inches long.

Traditionally, while the meat is not marinaded, and simple salt and pepper are the only spices, I marinated the skirt steak strips in the Raspberry Chipotle sauce for 6 hours prior to cooking.


The meat cooks fast (remember how thin).  I sautéed for just about 3 minutes, drained the juices and added the onions and peppers for a final couple of minutes to heat evenly.

 Not a traditional meat filling for a Philly Cheesesteak, but the marinated skirt steak makes a pretty darn good sandwich!


The final ingredient for the sandwich is the cheese.  Traditionally, and originally, the Philly Steak and Cheese sandwich was made with Provolone Cheese.  In recent years, Cheez Whiz (really) has replaced the more flavorful cheese.  Honest, I love Provolone, and had every intentions of making the sandwich with the proper cheese.  But, the whims of the grocery shelf gods here in paradise wanted me to complete the non-traditionality (hey look, new word) of my sandwich. 


Out of Stock.


But, in my fridge, I had less than 1/2 a cup of heavy cream, and about 2 ounces of a really good Blue Cheese.  Heat until the cheese is melted, and the sauce starts to thicken up just a tad...

Not a traditional cheese (or Whiz) for a Philly Cheesesteak, but the Blue Cheese Sauce makes a pretty darn good sandwich!


And from here, just assemble the sandwich...


Split the moomie roll, and add the meat and onions and pepper...

Drizzle on some of the cheese sauce...

Nope, not a traditional
Philly Cheesesteak, 

but ... 

a pretty darn good sandwich!

.....