It doesn't get much better than a Philly Cheesesteak when it comes to comfort food! Checkout our adaptation that you can whip up at home for lunch or dinner!
1 (12-ounce) flank steak or skirt steak, trimmed
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tsp extra-virgin olive oil (separate each Tsp)
1 Cup thinly sliced onion
1 Cup thinly sliced green bell pepper
1 Cup thinly sliced red bell pepper
2 Tsp minced garlic
1/2 Tsp Worcestershire sauce
1/2 Tsp lower-sodium soy sauce
2 Tsp all-purpose flour
1/2 Cup 1% low-fat milk
1 Oz provolone cheese (torn into small pieces)
2 tablespoons grated Parmigiano-Reggiano cheese
4 Hoagie rolls
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add bell peppers, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until heted through and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses, stirring until smooth. Keep warm and stir frequently to keep the sauce smooth.
Hollow out each half of the rolls, leaving a 1/2-inch-thick shell.. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; add the top half back on and serve.
1 Medium yellow or white onion
2 Cloves of garlic
1 Lb of potatoes, preferably russet potatoes (roughly 2-3 potatoes)
1 Tsp of kosher salt
1 Tsp fresh ground black pepper
1 Tsp of smoked paprika
4 Large eggs
2 Cups of olive oil for pan frying
1 Large plate for help flipping
Peel potatoes and slice thinly making sure to be uniform to ensure potatoes cook evenly. In medium to large frying pan heat olive oil to medium-high heat. If you are unsure, try dropping a single piece of potato in the oil and see if the oil is hot enough to fry. Once the oil is hot enough, place the potato evenly in the oil making sure the oil almost covers the potatoes. Here is a brief video that shows our potatoes frying in the oil. If you are using a medium sized pan, you may have to cook the potatoes in shifts; once the potatoes become soft you can remove them and place them on a paper towel to drain and season with smoked paprika. While the potatoes are cooking you can slice up the onion in to 1/4 inch pieces and also prepare the garlic by mincing. Once the potatoes are done use the remaining oil to cook the onion and garlic until the onion is translucent, when ready remove the onion and garlic and spread across your potatoes. It is important to let the potatoes, onion and garlic mixture to cool so that the ingredients can be mixed with the egg without cooking the egg mixture.
Next remove the excess oil from the pan, but make sure you still have a nice coat on the bottom to prevent the egg mixture from sticking. Heat the pan to a medium-high temperature to help prevent the egg mixture from sticking to the pan. In a bowl, crack the eggs and scramble adding salt and pepper. Place the potato, onion and garlic mixture in to the pan using a spatula to spread out the mixture and try to eliminate any air space between the slices, quickly pour the eggs into the pan and fry the tortilla for about 3-4 minutes lowering the heat slightly. Periodically shake the pan and/or use a spatula to make sure the tortilla is not stuck to the bottom or sides of the pan. When you are ready to flip, use the large plate you have set aside and lay it upside down over the top of your pan. Make sure everything fits and place your palm on the center of the plate and your other hand on the handle of the frying pan. Quickly invert the pan and the tortilla should come right out. Now return the pan to the heat and slide the tortilla off of the plate and back into the pan to finish cooking for another 3 - 4 minutes. If you had any potatoes come loose in the flip, just lift the tortilla and slide them underneath as the loose eggs will pull them back into form as it cooks. Remove the pan from the heat and let the tortilla rest for a few minutes before removing from the pan.
Prepare sliced baguette to accompany the tortilla presentation.
We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana's salsa verde. Now this is a good problem to have since it means we have salsa verde on hand at all times for use on everything from tostadas, or pork tacos or heuvos rancheros.
Please let us know how yours turns out!
1 Lb (about 10) tomatillos
3/4 Cup of fresh cilantro
2 Cloves of garlic (peeled)
1/4 Tsp kosher salt
1 Jalapeno stemmed, seeded
1 Habanero stemmed, seeded
1/2 Large white onion
2 Tbsp fresh lime juice
Peel husk from tomatillos and wash thoroughly. Slice tomatillos in half and place flat-side down on cookie sheet or broiler pan. Place under the broiler for about 10-12 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove tomatillos from the oven and let cool for a few minutes.
Combine the cilantro, garlic, habenero, jalapeno, onion, lime juice and tomatillos in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.