PHILLY CHEESESTEAK Feb 19 Written By Eleanor Debel https://www.youtube.com/shorts/Bmr_we1eBQYPrintPHILLY CHEESESTEAK Yield 2-4Prep time10 MinCook time12 MinTotal time22 Min Ingredients 2 large ribeye steaks 1 Tbsp beef tallow1 large onion, diced Salt and pepper to taste 2 large hoagie rolls Cheese Whiz Sauce: 1 cup milk 4-6 slices american cheese ½ cup shredded sharp cheddar ½ tsp seasoning blend of choiceInstructionsSlice the ribeye steaks into the thinnest possible slices you can, this is easiest if the meat is very very cold or even frozen. You want the slices to be about ⅛ of an inch thick or less. Set aside. Trim the fatty ends off any save for greasing the pan. Heat a large skillet over medium high heat and add the beef tallow (you could also use oil) , add the diced onion to the pan and cook, stirring, until the onion begins to soften and brown, about 5 minutes. Turn the heat to low and let the onions caramelize while you cook the steak. Heat another larger skillet over medium high heat and add in any excess fat from the steak that you saved. Let that render coat the pan with fat, once it's very hot, add the thinly sliced ribeye in one even layer in the pan and let cook untouched for about 2-3 minutes to get a nice caramelization on one side. Stir the meat to start cooking the other sides, then add in the onion from the other pan. Season with salt and pepper and continue to cook for about 2-3 minutes then remove from the heat and set aside. For the cheese sauce: Add the milk to small pot and heat over medium high unbtil just simmering. Reduce the heat to low and add in the american cheese. Stir until the cheese melts into the milk, then add the shredded cheddar and seasoning to taste. Remove the sauce from the heat and set aside. To assemble the sandwhich: return the ribeye and onion mixture to medium low heat and remove about ½ of the mixture to make 1 sandwich. Scoot all the meat filling into a hoagie sized and shaped pile in the middle of the skillet, then pour about ½ cup of cheese sauce over the meat. Place the hoagie on top of this, split side down and let the bread steam for about 2 minutes so it’s nice and warm. Place a plate or parchment sheet over the bread then quickly flip the whole pan over so the filling and cheese sauce is now inside the roll and out of the pan. Serve with extra cheese sauce drizzled over the top and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasysauces Eleanor Debel
PHILLY CHEESESTEAK Feb 19 Written By Eleanor Debel https://www.youtube.com/shorts/Bmr_we1eBQYPrintPHILLY CHEESESTEAK Yield 2-4Prep time10 MinCook time12 MinTotal time22 Min Ingredients 2 large ribeye steaks 1 Tbsp beef tallow1 large onion, diced Salt and pepper to taste 2 large hoagie rolls Cheese Whiz Sauce: 1 cup milk 4-6 slices american cheese ½ cup shredded sharp cheddar ½ tsp seasoning blend of choiceInstructionsSlice the ribeye steaks into the thinnest possible slices you can, this is easiest if the meat is very very cold or even frozen. You want the slices to be about ⅛ of an inch thick or less. Set aside. Trim the fatty ends off any save for greasing the pan. Heat a large skillet over medium high heat and add the beef tallow (you could also use oil) , add the diced onion to the pan and cook, stirring, until the onion begins to soften and brown, about 5 minutes. Turn the heat to low and let the onions caramelize while you cook the steak. Heat another larger skillet over medium high heat and add in any excess fat from the steak that you saved. Let that render coat the pan with fat, once it's very hot, add the thinly sliced ribeye in one even layer in the pan and let cook untouched for about 2-3 minutes to get a nice caramelization on one side. Stir the meat to start cooking the other sides, then add in the onion from the other pan. Season with salt and pepper and continue to cook for about 2-3 minutes then remove from the heat and set aside. For the cheese sauce: Add the milk to small pot and heat over medium high unbtil just simmering. Reduce the heat to low and add in the american cheese. Stir until the cheese melts into the milk, then add the shredded cheddar and seasoning to taste. Remove the sauce from the heat and set aside. To assemble the sandwhich: return the ribeye and onion mixture to medium low heat and remove about ½ of the mixture to make 1 sandwich. Scoot all the meat filling into a hoagie sized and shaped pile in the middle of the skillet, then pour about ½ cup of cheese sauce over the meat. Place the hoagie on top of this, split side down and let the bread steam for about 2 minutes so it’s nice and warm. Place a plate or parchment sheet over the bread then quickly flip the whole pan over so the filling and cheese sauce is now inside the roll and out of the pan. Serve with extra cheese sauce drizzled over the top and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasysauces Eleanor Debel
