Mini Cheesesteak Sandwiches

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Thinly sliced boneless short ribs for Philly Cheese Steak Sandwiches

It’s game day or a very casual party and its time to serve some casual grub for your crowd.  No one wants to go to a football, or any sporting event, party and have overly fancy food so order up some mini hot-dog rolls from your baker or even Amazon and serve up some good eats.

The origins might be from Philly, but this is not for the purists as I just can’t get my arms around Cheese Wiz and like to have some add-ons.

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Makes 32 mini or 8 full sandwiches

  • 4 pound of thinly sliced ribe-eye for top-shelf or boneless beef shirt-ribs
  • 4  large yellow onions, peeled and shopped in 1/4 inch pieces
  • 4 red bell pepper (you can use green if you prefer), stem removed, seeded and chopped into 1/4 inch pieces
  • 1 pound of yellow American Cheese
  • 1 pound of sharp provolone cheese
  • 4 tablespoon red wine vinegar
  • 3 tablespoons Sriracha
  • 1 cup mayonnaise
  • 32 mini sandwich rolls or 8 full hoagie rolls

Equipment

  • 2 metal spatulas
  • Large dutch oven
  • Double griddle
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Best for cooking cheesesteaks

 

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Making the Minis

  • Make the sauce, mix the Sriracha with mayonnaise and salt to taste
  • Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat, add the onions and peppers, kosher salt an freshly ground pepper to taste.  Cook and stir often, if they are browning too quickly or the pot becomes dry, adjust the heat and add a splash of white wine.  Cook for 30 minutes or so.  Remove the pot from the heat, add the vinegar and taste.  Adjust salt and pepper if needed.
  • As pictured above, cut the short-ribs into thin slices then cut again into 1/2 in strips.  Some like to freeze the beef for 45 minutes beforehand
  • Place the double griddle on two burners and set to a medium-high heat, drizzle some olive oil and add as 1/4 of beef and cook, separating the steak with your two metal spatulas.
  • When the beef is half cooked add 1/4 of the peppers and onions. Salt and pepper to taste.  Separate into 8 piles and add 1/2 slice of each cheese.  Cook for four more minutes, do not disturb
  • If you want to go old school and make it easier on yourself, scrap the sliced cheese and heat up some Cheese Wiz.  If you want to heat it up a bit add 3 tablespoons of Siraracha per two cups of Cheese Wiz
  • Place in a toasted pun with the Sriraca sauce and serve

 

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