Smoked pork with slaw on a toasted bun – the sauce is Marie Sharp’s habanero orange. A pleasant citrus-y taste with a bit of bite.
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.
I don’t think I’ve ever made one of these before. I made a regular sammich and had two heel slices leftover. The end slices were flimsy and didn’t really lend themselves to this but I plowed ahead with it because OCD and angst from an unfinished task, but that’s just minor crazy so it’s good. Thin sliced ham, turkey, and salami with lettuce and mayo. Now I need to bake more bread and give this a real go!