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Cheesesteak

Ribeye is the canonical cheesesteak meat but I nearly always use flat iron steaks.  This one was cut thin while semi-frozen and tossed in a bowl with onions, green peppers, and salt and pepper.  It marinated for an hour or so – the onions started to wilt a little.That’s provolone starting to melt into the steak and veggies.  I turned small stainless bowls upside down over the two piles to help it along.It worked pretty well.  This is the closest I’ve come to this particular style of cheesesteak, I usually go with a cheese sauce poured over the meat in the bun, and I think I prefer that method although it is just a touch more trouble.

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Posted on June 23, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged , , , , , , , , . Bookmark the permalink. Comments Off on Cheesesteak.

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