November 02, 2017
EAT THIS. IT WILL MAKE YOU HAPPY.
I made this cheesesteak last night and it was such a WOW with everyone I just had to pass the recipe on…and quickly. Last time I was in Philadelphia, I ate at both the iconic cheesesteak joints – Pat’s and Geno’s. Pat’s uses Cheez-Wiz, and Geno’s uses provolone cheese. We sat down at Geno’s and compared every savory bite…I declared them both winners!
I couldn’t leave well enough alone, so I had to create my own version with shaved ribeye, peppers, onions, garlic, diced jalapeno (all caramelized to a soft melt in your mouth consistency) – and lots of Monterrey Jack cheese mixed in to give it that creamy goodness we all expect in a cheesesteak. Packed it in a buttered grilled hoagie, and believe you me – it was a true WOW.
It was such a hit – I wanted to share the recipe (click here); and share the cheesesteak with you as well. So the first 10 people to email me at RobertKimBailey@hotmail.com will be invited to Bailey’s for lunch in South Tampa, next Thursday, November 8th, at 12 noon. It’s a first come first serve invite so don’t whine if you weren’t fast enough – and we may, just may, throw in some beer battered onion rings – and some of our newly created Apple Pandowdy with homemade Madagascar vanilla ice cream.
BAILEY’S PHILLY CHEESESTEAK
INGREDIENTS – makes 2 sandwiches
• 2 pounds shaved high quality ribeye
• 2 tablespoons extra virgin olive oil
• 2 tablespoons salted butter – and more for hoagie
• 2 green or red bell peppers (cut in large julienne slices) – optional but I love them
• 2 sweet onions (cut in large half-moon julienne slices)
• 3 cloves garlic (thin shaved)
• 1 whole large (or 2 small) jalapeno pepper (about 1 ½ packed tablespoons full)
• ½ teaspoon red pepper flakes
• ½ pound chopped button mushrooms (optional)
• Kosher salt to taste
• 1 pound shredded Monterey Jack Cheese
• 2 hoagie rolls (I like Publix brand from their bakery)
• Soft butter for spreading on hoagie
Melt butter with olive oil in heavy bottom skillet. Add peppers, onion, garlic, jalapenos, red pepper flakes – cook down on medium heat until caramelized extremely soft and broken down. Cover skillet to help break down the onion and pepper mixture. If using mushrooms – cook separately in same skillet adding a little more butter and olive oil. Add to onion pepper mixture. Remove and set aside.
Salt and pepper shaved ribeye. In same skillet, melt 1 tablespoon butter with 1 tablespoon olive oil on medium high heat. Get the pan hot – but to not burn the butter. Add shaved ribeye immediately – using tongs or a fork – move around until cooked. This process only takes a couple of minutes for you do not want to overcook the beef. Once the beef is cooked, add in pepper and onion mixture – top with cheese, and cover until the cheese is melted all the way through.
NOTE: Shaved ribeye is the way to go. I get Kevin at Publix meat department to shave ribeye from a really cold piece. Or you can slice thin strips from a trimmed ribeye and accomplish the same thing – just a bit different texture.