• Cheyenne Crennan

Hand Shaved Steak and Provolone Cheese Sauce Sub



Do you remember that episode of Fresh Prince of Bel-Air where the guy brings the Philly Steak and Cheese to California? Or the one where they get a Philly Steak and Cheese in Philadelphia? And Will Smith basically trophied it as the best sandwich to ever be made? Do you think he ever feels weird ordering one now? Do you ever want to eat a sandwich that has so much grease it's leaking through the bag? No. BUT I do like a sandwich that people think you should travel across the country for.



The most I have ever traveled for a meal is Manny's Steakhouse in Minneapolis Minnesota. Matt went once on a trip, we went together twice and then I was completely addicted to their fantastic food. Steak that blows your mind. Each time we ate there it was still so good. I was so happy with my meal, I was honestly annoyed. So far away for such great food. Then, I started thinking about other meals people absolutely adore and travel for. We live in the Berkshires and we are spoiled with some of the best local restaurants around, even during this pandemic, they are still here feeding us awesome food.



But the other day, I had these steak tips, that are actually made for stewing beef (and for me steak tips) in my freezer and I thought, "What else can we make with these tips?" I say we because Matt and I have been taking turns cooking all three meals everyday, seven days a week, for the rest of time.



Just kidding, I really do love having my kids and Matt at home but, we go through SO MUCH FOOD. A full family at home for three meals a day, plus snacking, I honestly feel guilty about how often I have to grocery shop weekly. They are probably like seriously she's back again, but yes friend (at this point) I am back, because my kids eat. A lot . Apparently. And I am trying to save instacart for those who really need to use it.



SO, aside from the COVID19 talk and the groceries and the eating meals that you travel for I looked at my steak tips and thought I needed to make a steak n' cheese sub. Do you call it a sub? I occasionally call it a grinder but if I hear hoagie, it freaks me out. I seared the steak tips, shave shaved them on down with a good knife, made all the fixings and a cheese sauce, and it did not disappoint. In fact, it was so satisfying that I made a "stir fry", so basically ate all the insides of the steak and cheese sub without the bread. And poured cheese sauce over it. Delicious.



You're going to need sliced peppers and white or yellow onion depending on your preference. I add mushrooms as well but you don't need them if they make you gag. You need a version of steak, either purchased and sliced thin, or you can try my way which is to sear large pieces of stewing beef and shave the pieces down thin. The cheese is made with butter and flour, then pieces provolone tosses it and all melts together. It's perfect.


It all comes together in about 20 minutes, starting with the cheese sauce, then veggies, then steak. Then shave the steak, then toast the bun on the outside. Amazing.



INGREDIENTS:


1 lb. stewing beef

slices of bell pepper

slices of 1/2 a white or yellow onion

slices of provolone cheese, I used 4 pieces, folded into smaller squares

2 TBSP butter

1 TBSP flour

salt + pepper to taste

1/2 TSP garlic powder

paprika to season the steak

milk, to preference for consistency

1 to 2 CUPS sliced mushrooms


DIRECTIONS:


1. Pre-seasoning the steak pieces with salt, white pepper and paprika

2. Heat up a large skillet on MED/HIGH, be sure to watch it carefully

3. Drizzle canola oil across the skillet and toss on the steak tips

4. Let them get a good sear, about 3-6 minutes and flip them

5. Sear again and set aside to rest

6. During the 3 to 6 minutes of cooking, flipping and repeating, melt butter in a small pan on MEDIUM

7. Whisk in flour and let it cook for 2 minutes

8. Seasoning to sauce with salt and garlic powder

9. Add in the provolone cheese pieces and whisk until blended well, add milk if you want a creamier, less thick consistency, reduce heat to low to keep warm

10. Toss the pepper, onions and mushrooms on the large skillet and cook for 3-5 minutes, then remove from skillet

11. While the veggies cook, thinly slice the pieces of steak tip into 1/2 inch slices

12. Open your sub roll and toast both sides on the skillet

13. While the roll toasts, layer on the steak pieces, veggies and pour the cheese over the top

14. Fold over one side, and enjoy! xo




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