by I love cheesesteaks but I can never find a butcher to cut the meat for me. So yesterday I was on a mission to find a butcher to cut the meat for me. I went to 5 grocery stores and then finally stumbled into a Giant with a meat counter and a bored looking butcher. I chatted with him for a bit and finally he said he would give it a try. I ordered a top round sliced as thin as possible. Granted these slices would be huge, but I could then slice them up further later on.
I flipped it over and the cheese is on the bottom of the cheesesteak. Still pretty tasty.
Cheese Steak
- 1 lb thinly sliced top round or ribeye
- 1 green pepper
- 1 medium onion
- 8 slices provolone
- 2-4 italian hogie rolls
The first step is to get the meat ready. I purchases thinly sliced center cut top round steaks so I needed to cut the 8 inch round slices to something a little more manageable. I sliced it again into 3 inch slices.
Then stack them and wrap them until I you are ready to cook them.
Slice the vegetables. Thinly slice the green peppers and onions and place them in a bowl.
Next get your pan ready. I have a cast iron griddle that I place on my grill. It allows me to cook all of the ingredients at once. If you don’t have a cast iron griddle use a stove top griddle or a electric griddle/fry pan. Try to set your pan as close to 350 degrees as you can.
Start by cooking the vegetables. Cover the pan with a thin layer of vegetable oil and then start to saute the vegetables. Stir frequently.
Once the vegetables are almost completely cooked place the meat onto the griddle.
Using two metal spatulas start scraping the meat apart. Use one spatula to hold the meat, and then use the tip of the other spatula to scrape the meat into smaller pieces. Repeat until all of the meat is uniform in size.
When the meat is almost done cooking, incorporate the veggies into the meat. Divide the meat into multiple sandwich portion sized rectangles and then cover with the cheese.
When the cheese starts to melt, slice the hoagie rolls and then fill with the cheesesteak mixture.
A quick and easy meal.
Freakin' awesome! I can just imagine taking that first bite.
I have a meat slicer at home and when we get a whole ribeye, I'll often save a 2" piece just for this. I'll partially freeze it and then run it through the meat slicer for paper thin pieces.
Love your griddle. Griddle Q now makes one for the Big Green Egg, but they are $$$$.
I am so jealous of your meat slicer Chris. I picked up my griddle at a clearance sale over at Kohls. I have seen round ones at the store. I bet one of those would fit perfectly on the big green egg.
Cast iron cookware is simply the best. I used non-stick pans for years, but a nice, big steak done in a cast iron pan is on a completely different level. Besides, you can buy a quality skillet for maybe 70 dollars and it will probably outlive you. The non-stick cr*p may last 4 years or so if you get lucky. If you dig around a bit, you can often find a quality pan on sale. Ok, that did it, now I’m starving. I’m off to the kitchen to clog my arteries with some steak and eggs.
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