Happy Valley Cheesesteak
Well call up Pat and Geno down in Philly and let them know that there is a new cheesesteak in town. Then also let them know it was made by a diehard Pittsburgh Fan (LETS GO PENS!!). This is a pretty classic cheesesteak, but I did have to give it some of my own personal touches. I used some thinly sliced Delmonico Steak, sauteed onions, peppers, jalapeno (for good measure) and I made a Beer and Cheddar sauce. Of course, if I'm going to make a Pennsylvania sandwich, I better use some Pennsylvania Beer to make the sauce...probably my favorite cooking beer, Yuengling. I was really pleased with how this turned out...of course if I wanted to make it out of this world, I would have to give it the Pittsburgh touch by adding french fries and coleslaw...but I figured I'd just keep it simple. Enjoy!
- 1 cup beer, preferably a lager
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 rounded tablespoon of all-purpose flour
- 2 tablespoons spicy brown mustard
- Few drops of Worcestershire sauce
- Few drops of hot sauce
- 2 tablespoons unsalted butter
- 1 Vidalia Onion, halved & sliced
- 1 Red Pepper, halved & sliced
- 1 Green Pepper, halved & sliced
- 1 Jalapeno, seeded, halved & sliced
- 1 tablespoon olive oil
- 2 lbs Delmonico Steak, thinly sliced
- Salt and Pepper
- 4 hoagie rolls
Heat beer in a medium sauce pan over medium heat. In a separate bowl mix the cheddar cheese with the flour. Then whisk in shredded cheddar & flour mixture, spicy brown mustard, worcestershire sauce and hot sauce into warmed beer. Whisk until cheese is melted and smooth. Keep warm on low.
Melt butter in a large sautee pan over medium heat. Add in onions, peppers and jalapeno and sautee until caramelized, stirring occasionally for about 12-15 min.
For the beef, I asked the butcher at the grocery store to slice the delmonico steak as thin as possible (If they don't sell delmonico's, get a ribeye). Don't be afraid to tell them what you're using it for, that will give them an idea for how thin to make it. While the butcher did a good job, I actually ended up slicing the sliced steak into strips.
Heat the olive oil in a large sautee pan, or use a griddle if you have one, over medium high heat. Add in the beef and sautee until cooked through about 7 min. Season the beef with salt and pepper.
Slice open the rolls and evenly distribute the beef into them. Add the caramelized onions, peppers and jalapeno and then top with a generous amount of the cheddar beer sauce. Have plenty of napkins on hand!
Since it's that time of year, I figured I'd post my favorite hockey goal of the season so far. GENO!! GENO!! GENO!!