Today We Gona Make Some Cheesesteaks.
- A Couple Tablespoons Of Olive Oil
I’m not going to go out and call it a Philly cheesesteak because you know we do so we had some of my personal favorites – and I like peppers, and onions. I put provolone cheese, and a little bit of white American not a big fan of the melty the cheese sauce that’s not really my thing but for the Super Bowl but you know nothing could be better than a little cheese day. We got our peppers and onions so well you know I like to do a little bit of a mix both red and green adds a little bit of the flavor a little bit of color looks real nice they make me cry over here I like that just a little pinch of salt so I just add a couple tablespoons of olive oil. You can use vegetable oil I just why not use olive oil, and let that heat up for a little bit, and then we’ll add the peppers and onions right to it medium heat and just keep an eye on you don’t want to get too too much color.
If it starts to pick up color and look like it’s caramelizing a little too much turn it down a little bit. You can add a little splash of water and just scrape the bottom of the fan kind of he plays it in a sense and that’ll just keep it in a real nice happy place you know cheesesteak is there’s nothing it’s not some lean piece of meat it’s you know it’s kind of greasy kind of kind of messy in a way and you know boneless short ribs kind of delivers all that. so I like to cut them in half like that I lay them out on the sheet tray like so cut them in half long wise and then we’re going to pop them in the freezer for 40 minutes and and then we’ll slice them from there. So we just pulled our short ribs out of the freezer they’re nice and firm but they’re not frozen. I cut them in two portions just so everything’s ready for when we get to the griddle later eight ounce portions per sandwich, and I like to separate them with just little cut-up pieces of parchment so that when you’re making sandwiches you don’t have to worry about finding the right ratio of me.
You’re already ready to go break each piece of paper as a Sam so we got our grill pan heated up. We got about medium high not too hot but hot enough add a little bit of oil to the skillet not too much because the short ribs have so much they have so much fat in them that you don’t really need to go crazy at an oil because once it starts cooking it’s just going to get nice, and beautiful so kind of just start to chip it out and almost not shred it but just kind of break it up. So you’re not getting these big staking bikes and it eats really well as a sandwich just a little bit of salt pepper not too much, and here we go we got our already sautÃ©ed hot peppers and onions what I like to do is a little bit of a shingling of the cheese one slice of the white American then a slice of the provolone another slice of the white let down nice and flat nice alright done that shingle going yeah see a lot of people think that when you first hit it on the you know the flat top of the grill or whatever you want to like killing like yet like all your color then but this is where you’re going to start to get your color you know all.
This is gonna start happening right hold it just and when we take it off the grill pan. You’ll see do it’ll be a nice little Christmas aid on the bottle I stick together yeah that’s got vexing that a little bit of softer meat on top but by the time the cheese melts everything holy cow bread. You see we got a nice little crusty bits right into the foil with the parchment give it a little rap little fold like that and you just throw that on your tray. Let that hang out for a little bit but let them sit and that’s where the marriage happens the cheese will melt even more everything kind of sets up you don’t want it super high it almost want it just above warm and if you don’t want to wrap them up in foil which you know I recommend you do if you don’t want to wrap them up in foil you can just go straight to a platter super simple easy to make crowd-pleaser great for a party great for the Super Bowl.