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Cheesesteak

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Source: Alton Brown, Good Eats
Yield: 3 Sandwiches
Serving Size: 1
Servings: 3

This recipe is taken from Alton Brown's Good Eats, the Tender is the Loin episode.

If you've got a nice vacuum packed PSMO Tenderloin to carve up, here's a great way to use the chain and any scrap meat.

The meat is butterflied or pounded flat, then seared and chopped up. Peppers, onions and mushrooms are cooked in the juices, then cheese placed on top to melt. Then it's all piled onto a nice french bun.
   
Ingredients

Cheesesteak
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Bread, French
7.5 Ounce (3 Rolls) 570 3.8 114.1 19
Salt
1 Dash (2 pinches) 0 0 0 0
Beef, Tenderloin
16 Ounce 768 40.4 0 94.4
Pepper, Black
1 Pinch 0 0 0 0
Cheese, Swiss
1.5 Ounce (or Provelone
or Cheesewhiz)
162 11.9 2.3 11.4
Total: 1500 56.1 116.4 124.8
Per Serving: 500 18.7 38.8 41.6

Instructions

    click for a larger image
Flatten your chain meat and any other scraps you have. You can flatten it by butteflying it or by pounding it flat.

Season both sides with salt and pepper.
 

Heat a heavy pan over medium-high heat.

Brush the meat with oil, then sear in the pan for 3 minutes per side.

Remove the meat from the pan. If you wish you can sautee some vegetables.


 

Chop up the meat into small pieces.

I like to use a pair of cleavers to do this. Wanna watch? Windows Media Video 640x480 18 Seconds, 4.7MB
 

Return the meat to the pan over low heat and cover with cheese to allow it to melt.

Meanwhile toast your french roll.
 

Pile the meat on top of the roll, including any veggies if you used them.
 

Serve while hot!
 



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