Cheesesteaks offer a number of flavors and potential ingredients that complement the flavor.
Philly cheesesteaks are a long-standing signature meal, representing Philadelphia tradition. South Philly battling cheesesteak restaurants such as Pat's King of Steaks and Geno's Steaks are renowned for using different meat-slicing techniques and toppings to separate themselves from their competition. The cheesesteak culture coined the terminology "wit," for customers to specify their order for a cheesesteak with cheese whiz and fried onions. You can create your own variation on the customary cheesesteak at home by topping it "wit" bacon for a crispy texture under your cheese sauce.
Instructions
1. Heat 2 tbsp. of oil and melt 2 tbsp. of unsalted butter in a skillet on medium heat. Preheat your oven to 350 degrees Fahrenheit, if you enjoy a crispy hoagie roll for your bacon cheesesteak.
2. Chop 1/4 lb. of cremini mushrooms and cut 3/4 of an onion, half of a green bell pepper and half of a red bell pepper into thin slices. Cut chili peppers such as poblanos, if you desire a spicy flavor. Add the vegetables to the skillet and saut them on medium heat for 30 minutes until they caramelize and soften.
3. Cut an opening in a foot-long hoagie roll or Italian loaf. Toast the bread in the oven for three to five minutes, if a crispy texture is desired. Do not place the roll in the oven if you want a soft bread consistency.
4. Cut ½ lb. of beef tenderloin into thin slices. Heat a griddle on high heat. Add 1/8 tsp. of salt, 1/8 tsp. of pepper and 1 tbsp. of olive oil to a bowl. Stir the mixture. Dip the tenderloin slices into the mixture to marinate them.
5. Place two to three strips of bacon on one side of the double-burner griddle. Cook the bacon for two minutes on each side until it gains a crispy texture. Line a plate with a paper towel and place the bacon on the paper towel to absorb the fat.
6. Heat your provolone or cheddar cheese sauce in the microwave or in a saucepan on high heat for one minute.
7. Add the tenderloin slices to the griddle and cook for 30 seconds, flipping the steak with a spatula for even cooking. Chop the steak into smaller pieces with the tip of your spatula and a knife, if you prefer the texture of chopped steak-style cheesesteaks. Add the mushrooms, onions and peppers to the griddle and toss the ingredients with the steak, cooking for 30 seconds longer.
8. Place your bread roll on a plate. Stuff the steak and vegetables into the opening. Place your bacon strips on top of the steak and vegetables along the length of your sandwich. Ladle cheese sauce on top of the ingredients.
Tags: cheese sauce, crispy texture, bell pepper, high heat, hoagie roll, into thin