M L
THE
BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
PHILLY CHEESESTEAK
Honestly I don ’ t think anything can possibly beat a steak sandwich . To be fair being a butcher I suppose I would say that ! As it ' s not exactly the most challenging meal to prepare I did question whether it would be beneficial to the readers to warrant a full description ... and it ' s totally worth it ! As long as you buy good quality steak , you can ’ t go wrong with a bit of salt & pepper and a hot grill . This recipe , although still really easy with not many ingredients , takes it to the next level . I must confess I ' ve never had the pleasure of going to
Philadelphia for the real deal from one of the street food vendors as it originated . Hopefully I do it justice here . This was ideal for me as a young butcher joining the trade . If I was lucky on a Saturday afternoon there would be a few miscellaneous odds and ends from the weekends steaks . This would lend itself perfectly for the best Philly steak sandwich to set me up before going out . This is really quick , super easy and delicious . It ' s no wonder it ' s a USA classic .
INGREDIENTS
• Ribeye steak cut 1 1 / 2 inch thick
• 1 onion , finely chopped
• A good melting cheese . I like Monterey Jack
• Course quality black pepper and sea salt
• Butter
• Garlic minced to a puree . As much as you like one or two cloves should be enough
• 2 long soft rolls of your choice
METHOD
• Start off by popping your steak in the freezer for about 40 minutes to firm up . This will allow you to cut it nice and thinly easier . Using a sharp knife slice the steak into ribbons going against the grain of the meat .
• Drizzle a little oil to loosen it all up . For this you will ideally need a thick large frying pan . Start by getting it nice and hot . Fry off the onion on a high heat . Season the onions with a little salt & pepper , set to one side and get the heat up ready for the steak .
• Pop a couple of knobs of butter in the pan and sprinkle the pan with a layer of the shredded meat . Don ’ t overload the pan , do it in batches if you have to . You are looking to get lots of flavour on there quickly . So once you have put the meat in so it ' s searing nicely , don ’ t move it around too much , let it get some colour , just add the garlic in any little gaps to start cooking . Season with salt and pepper and flip it all over letting the other side cook .
• Place the cheese on the meat to allow it to melt a little .
• Obviously with the steak being so thin this will be a really quick process , the last thing you want to do is overcook the meat so make sure everything you need is to hand and you ' re not having to take your eye off it . Bearing in mind this is not meant to look refined so to speak .
• Find a way of scooping all this delicious steak in your bread , maybe a touch of dijon mustard . Enjoy !! merseylife . com 31