Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
Editorials & Other Articles
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
Grilly Cheese Steak 🌞
GRILLY CHEESE STEAK
If you have ever had a Philly cheesesteak then you will know it is
one of the greatest sandwiches! Thin slices of beef with onions
and peppers topped with melted cheese in a sub, better known
as hoagie roll in the USA. We wanted to recreate a cheese toastie
version that had all the flavour but avoided using cheese in a can
(think Cheez Whiz/Velveeta).
Serves 2
2 tbsp olive oil
½ white onion, finely sliced
1 green (bell) pepper, deseeded and finely sliced
100g (3½oz) mushrooms, finely sliced
Salt and freshly ground pepper
200g (7oz) bavette/rib-eye steak, cut into thin strips
4 slices of sourdough bread, buttered on one side
200g (7oz) mixed grated cheese (see our blend)
Heat the oil in a large frying pan over a medium heat and add the
onion. Cook for 5 minutes then add the green (bell) pepper. Cook
for 3–5 minutes until softened, add the mushrooms and season
well with salt and pepper. Transfer the mixture to a mixing bowl
and return the pan to a high heat. Add the steak strips and flash-
fry for 2 minutes. Season and combine with the vegetables. Place
the bread slices buttered side down and top two slices with 75g
(2¾oz) grated cheese each. Add the steak and vegetable mixture,
followed by the rest of the cheese. Close the sandwiches and cook
using your preferred method.
If you have ever had a Philly cheesesteak then you will know it is
one of the greatest sandwiches! Thin slices of beef with onions
and peppers topped with melted cheese in a sub, better known
as hoagie roll in the USA. We wanted to recreate a cheese toastie
version that had all the flavour but avoided using cheese in a can
(think Cheez Whiz/Velveeta).
Serves 2
2 tbsp olive oil
½ white onion, finely sliced
1 green (bell) pepper, deseeded and finely sliced
100g (3½oz) mushrooms, finely sliced
Salt and freshly ground pepper
200g (7oz) bavette/rib-eye steak, cut into thin strips
4 slices of sourdough bread, buttered on one side
200g (7oz) mixed grated cheese (see our blend)
Heat the oil in a large frying pan over a medium heat and add the
onion. Cook for 5 minutes then add the green (bell) pepper. Cook
for 3–5 minutes until softened, add the mushrooms and season
well with salt and pepper. Transfer the mixture to a mixing bowl
and return the pan to a high heat. Add the steak strips and flash-
fry for 2 minutes. Season and combine with the vegetables. Place
the bread slices buttered side down and top two slices with 75g
(2¾oz) grated cheese each. Add the steak and vegetable mixture,
followed by the rest of the cheese. Close the sandwiches and cook
using your preferred method.
from "Grill My Cheese"
https://www.goodreads.com/book/show/34220951-grill-my-cheese
Their Cheese Mixture
Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured
Cheddar matured for a minimum of one year. It has a creamy,
smooth and firm texture and long, earthy, rich, nutty flavours
with a sharp finish.
Farmhouse mature Cheddar (2 parts) – a great flavour enhancer
to mellow out the blend slightly.
Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese
with a flavour that varies widely with age. We use one of the
younger varieties; the more mature it is, the more earthy and
complex the flavour.
Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild
flavour and great ‘stretch’, this is one of the most versatile and
best cheeses to use when adding stronger flavours to a toastie.
Keen’s Cheddar (1 part) – an unpasteurized, strong-flavoured
Cheddar matured for a minimum of one year. It has a creamy,
smooth and firm texture and long, earthy, rich, nutty flavours
with a sharp finish.
Farmhouse mature Cheddar (2 parts) – a great flavour enhancer
to mellow out the blend slightly.
Swiss Gruyère (1 part) – a buttery, sweet, slightly nutty cheese
with a flavour that varies widely with age. We use one of the
younger varieties; the more mature it is, the more earthy and
complex the flavour.
Cow’s ‘low moisture’ mozzarella (2 parts) – known for its mild
flavour and great ‘stretch’, this is one of the most versatile and
best cheeses to use when adding stronger flavours to a toastie.