Ingredients: yields: 4 servings
1)16 oz New York or Ribeye 2)1/2 a sweet onion, large dice 3)8 mini sweet peppers, 1/2 inch slices 4)10 button mushrooms, 1/2 inch slice 5)8 dashes worcesterchire sauce 6)8 slices white American (or favorite cheese) 7)salt and pepper too taste 8)4 of your favorite hoagie rolls Instructions: (I cook each sandwich individually and thats how these instructions are written) 1)Put your steak in the freezer for about an hour. Do NOT freeze solid, you want the meat to firm up so you can thinly slice it. 2)As meat is freezing saute the onions mushrooms and peppers. (Can keep them separate if someone does not want one of the ingredients. Also to make it spicy can do hot peppers) 3)Slice the steak as thin as you can almost like sheets of paper. 4)Over medium low heat add vegetable oil to the plan. Add 4 ounces of steak (1/4 of total) 5) As the steak cooks to medium add 2 oz onions mushrooms and peppers 6)Add salt and pepper and two dashes of worcesterchire sauce and top the steak and veggie mix with two slices of white American 7) As the steam melts the cheese, mix the cheese into the meat and sauce. The cheese will combine with the liquid to create almost a cheese like sauce. 8)Throw the meat cheese and veggie mix on to a split hoagie roll and enjoy this juicy creation Instructions: (for all at once) 1)Throw sliced steak into pan over medium-low heat with vegetable oil with the onions mushrooms and peppers 2)Add worcesterchire sauce salt and pepper 3)Top with cheese 4) Add to hoagie rolls Notes: 1) If you do not have worcesterchire sauce can substitute soy sauce 2)Can add hot peppers (jalapeno, pickled jalapeno, italian hot peppers, peppedues) 3)Pick your favorite cheese if you do not like white American. I have had cheese wiz, provolone, cheddar to name a few. 4)The roll should be soft and chewy. 5)The individual method of cooking you can use for cooking up to two cheesesteaks at a time. If you do just double the quantities (I.e. 8 ounces steak, 4 ounces onions peppers mushrooms) Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Hey welcome, here are some tricks and tips while trying out some of the recipes or any recipe you want to make. I will update this as I come across questions and ideas that can help you on your journey to becoming a home chef!
Website Tip: 1) Use control-F to search a keyword to find recipes easier. I do not pay for this website (yet), so it does not have a search function right now. Sorry for the inconvenience. Cooking Tips: 1) Remember recipes are guidelines in terms of flavor. Meaning you do not have to follow them exactly, everyone's palate is unique. For example if you do not like spicy don't add chili flakes or take the seeds out of the jalapeno. 2) Try your food as you go. Every kitchen I have worked in, each element of the dish has been tried along the way and the dish is tried before leaving the kitchen. Do the same at your house. My girlfriend hates me because I will use four or five spoons before we have served dinner. 3) Print the recipe and write down the additions or subtractions you made to the recipe. 4) Always error on the side of caution with salt or any seasoning. You can always add to it but you cannot take it out. If you are tempted to pour seasonings straight into the dish or sauce measure it in your palm in case you accidentally over pour. I have ruined plenty of dishes this way just ask my college roommates. 5) Respect the knife and flame. This is not meant to scare you but most people that have been in a kitchen long enough have a burn or cut story. This can be avoided as long as you always respect the knife and flame (heat). 6) Always salt your pasta water (should taste like the ocean or at least taste like something) 7) Do not overcrowd your pan when sautéing, browning, or searing. Leave ample space in between food in the pan to avoid steaming or releasing too much liquids 8) When food particles get stuck to the bottom of the pan, use a liquid (water, broth, wine etc) to deglaze the pan (get the food particles unstuck) 9 ) Let your meat rest roughly ten minutes before slicing, this allows the juices to redistribute. 10) Dry your meat with a paper towel before seasoning or browning. 11) When measuring a sticky liquid (honey, syrup etc) spray the measuring cup with pam. Makes for an easier cleanup. 12) Have fun! Ingredients:
-6 beef bones w/ marrow, roasted -1 onion thinly sliced -6-8 garlic cloves, sliced -2 lbs ground pork -1"x1" ginger knob, minced -1 tsp schezuan peppercorn -1 tsp cumin powder -1 tsp red chili flake (adjust to how spicy you like it) -quarter cup soy sauce -6 cups stock -1.5 oz fish sauce -2 8 oz packs chinese noodles -1 bundle mustard greens, cut 2 inch pieces -1 bundle green onion sliced -salt and pepper to taste Instructions: 1)preheat oven to 400F, while oven is preheating toss the bones in oil and salt and pepper. Place on baking sheet and roast for 12 minutes then flip and roast another 8 minutes or until brown and marrow softens. 2) In a large stock pot coat the bottom of the pan with vegetable oil over medium heat and sautee the sliced onion. Once browned remove from pot. 3)Fry the garlic over medium heat until golden (roughly 45 seconds) and then remove 4) Add the pork to the pan and cook fully through. Add the onion and garlic back with the pork. 5)add the minced ginger, schezuan peppercorn, cumin powder, and red chili flake and cook until aromatic (until they release their aromas or smells) 6)Add the soy sauce and fish sauce and let the liquid reduce slightly before adding the stock. 7) Bring the soup up to a boil and add in the bones. Reduce to low to simmer. 8)Poke the bone marrow out using a butter knife or kitchen utensil into the broth. Let the soup simmer for at least an hour. Can cook it all day but will need to stir occasionally and may need to add liquid as it reduces throughout the day. 9)Cook noodles to package directions 10) Add mustard greens and green onion into soup 10-15 minutes before serving. 11)Grab a bowl serve some noodles and pour this delicious soup over the top and enjoy! Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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