How I obsess over Cheesesteak…
FOR YOUR CONSIDERATION:
First, I caramelized onions without salt until they develop color, then I add salt and finish for another few minutes. For the shaved steak, I partially freeze it in a thin layer. Then I heat up a cast-iron pan up to 500 to 550. I sear the steak in beef tallow at that temperature on one side, then salt. As soon as I flip it, I turned the temperature to low, chop up the steak add onions, and if I decide green peppers. Then I take my combination of room temp provolone and Cooper Sharp and place it on top of the steak with a cover until mostly melted. Meanwhile, I heat up my favorite roll until it it’s soft and a bit toasted. Then I add the steak to the roll in two layers. That way, the cheese is distributed throughout. Wrap it up and serve with mayo and salt Vinegar chips to cut through the richness. Thanks for listening.