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Wednesday, May 18, 2011

Philadelphia in Singapore?

Sin Ming Bakery / Cookhouse / Whatever

The date was set for an evening picnic under the stars watching Macbeth; sadly the menu for the evenings festivities only really finalized 2-3 days before, but when we did finally settle on a Philly Cheesesteak sandwich I was oh so happy!

Apparently the Philly Cheesesteak sandwich did in fact originate in Philadelphia in the United States.  The two real essential components to the sandwich are: thinly sliced pieces of steak/beef and Provolone cheese sauce.

Philly Cheesesteak.. I want my Philly Cheesesteak

The recipe we used was based on once from chef Bobby Flay with a few adaptations/additions from yours truly.

Philly Cheesesteak Sandwich

Beef / Roll Ingredients

  • Pre-sliced shabu shabu beef
  • Olive oil
  • Salt and freshly ground black pepper
  • Ciabatta bead rolls

Directions

  1. Oil skillet with olive oil
  2. Season beef with salt and back pepper
  3. Lightly sear beef and remove to let beef rest

Provolone Sauce Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated provolone cheese
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Melt butter in a medium saucepan over medium heat
  2. Whisk in the flour and cook for 1 minute
  3. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes.
  4. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper

Ingredients Sauteed Mushrooms

  • Olive oil
  • 1 tablespoon butter
  • 1 packet of white button mushrooms chopped
  • Salt and freshly ground black pepper

Directions

  1. Heat oil and butter in a large saute pan over high heat
  2. Add the mushrooms and cook until the mushrooms are golden brown adding salt and pepper to taste

Ingredients Caramelized Onions

  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Honey

Directions

  1. Heat butter and oil in a large saute pan over medium heat.
  2. Add the onions, season with salt and pepper
  3. Add a tablespoon of honey and cook slowly until golden brown and caramelized

Assembly

  1. Split the ciabatta and oven toast it with butter.  If you have garlic butter on hand use that
  2. Place a generous amount of arugula lettuce at the base
  3. Add sliced beef
  4. Add a generous helping of provolone sauce
  5. Add caramelized onions
  6. Enjoy! ! !

Bon Appétit – Sidney

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