Sunday, 7 July 2013

Philly Cheesesteaks

As it was the 4th of July, Independence Day in America a couple of days ago, the boy an I decided to have a little feast and cook something with an American theme ( I say we, but it's me that does the cooking!). Since we had some gorgeous little feather steaks in the fridge, we decided to make Philly Cheesteaks.

Neither of us has ever tried authentic Philly Cheesesteaks but from what I've seen and read, they're sandwiches made from thinly sliced steak, melted cheese/cheese sauce. So, here's my own twist with some delicious fillings.

Philly Cheesesteaks
  • 2 freshly cooked bread rolls ( I think ciabatta works well)
  • 250g of thinly sliced steak
  • 50g of grated mature cheddar cheese
  • 200ml - 300ml of semi skimmed milk
  • 3 tablespoons of plain flour
  • 1 heaped teaspoon of Dijon mustard
  • 2 tablespoons of butter
  1. To begin, you'll want to make the cheese sauce as this is the most tricky part of this recipe. Although I say it's the trickiest, it's actually really simple. Start by melting the butter in a pan on medium heat, then add in the flour. Stir together until it starts to resemble a little ball and leave to cook out for a couple of minutes.
  2. After the flour has cooked out for a minute or so, start adding the milk gradually. Keep whisking as you do this to make sure the mixture doesn't have any lumps. Keep adding the milk until the sauce becomes a nice consistency ( I like mine similar to the consistency of runny custard),
  3. Add the grated cheese and stir until it has all melted. I added roughly 50g to my sauce, but you can always add less or more depending on your own preference.
  4. Add the Dijon mustard and whisk until everything is incorporated.
  5. To prevent the sauce forming a skin, when it has cooled a little, put a layer of cling film over the top, make sure the cling film is in contact with sauce so no air can reach it, this will stop any skin forming on the sauce.
  6. Slice the steak as thinly and possible and season with salt, pepper and a little oil.
  7. Put a frying pan on a high heat and add the steak.
  8. Keep the temperature of the pan nice and high so the steak cooks quickly and caramelises a little on the outside.
  9. As soon as the steak is done, serve on your bread with your hot cheese sauce and any other toppings you want!
As you can see, I served my sandwiches with caramelised onions and garlic & parsley mushrooms. The recipe for the caramelised onions can be found here For the garlic and parsley mushrooms, I added 1 large clove of garlic, 6 mushrooms and a knob of butter to a frying pan, heated for a few minutes until the mushrooms began to cook through and finished with a small handful of finely chopped parsley.
Hannah x

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