On Friday, I had a small psychotic episode when I looked in the mirror and realised that when my dad tells me I’ve lost weight, he’s lying. It resulted in tears, shouting at Dave (?) and very nearly cancelling my night out. In the end I silently re-dressed, after having thrown all my clothes on the floor in a tantrum, and went out.
So, on Saturday, I did what any normal sane person would do…….I ate cheesesteak sandwiches.
I found chicken cheesesteaks here, she had the idea of wrapping them tightly in foil from here, so after looking at their pictures I was beyond hungry. I told Dave what we were having for lunch and I was met with a grimace. He normally complains of steak sandwiches being too tough, or not tasty enough or too fatty, yup… and you guys thought I was fussy.
I made these with rib eye steak and a combination of cheddar and mozzarella because I have a frightful amount left over from a recent pizza binge and for some reason Dave keeps buying blocks of cheddar cheese and saying ‘this is our cheese for life’….. this is weird right? I married a weirdo… ?
I had great plans of wrapping the made up sandwiches in foil and putting them in the oven so the bread would get chewy and toasted, the steak and cheese would meld together and the juices would soak into the bread.
I was out of foil and no matter how much I shouted to Dave to go the shop, he was staying put…. something about torrential rain. Wimp.
In the end I buttered and fried my rolls. WIN. They got all crisp and golden and delicious.
I chopped the steak up so Dave couldn’t complain about fat. I fried it quick and let it rest so he couldn’t say it was tough and it’s cooked with butter and garlicky juices, so if he’d said it was tasteless I may have left him.
I split this in half, topped with cheese and then removed it from the pan. Then frying the bread in the same pan.
- 1 8oz Steak - I used Rib Eye
- 3 teaspoons butter
- 1 teaspoon oil
- 1 Onion
- 1 Green Bell Pepper
- 1 Clove Garlic - Crushed
- Salt and Pepper
- 1/4 cup Grated Cheese - I used a mix of cheddar and mozzarella
- 2 Sub Rolls
- Allow steak to come to room temperature.
- Cut away the fat and slice thinly against the grain and then chop roughly - so you're left with almost rough dice.
- Slice onion and green pepper.
- Heat the frying pan over a medium heat and melt 1 teaspoon of butter and add the oil.
- Fry the peppers and onion until soft. Add 1/8 teaspoon of both salt and pepper.
- Remove from the frying pan.
- Melt another teaspoon of butter and fry the steak. Allow it to brown up on the bottom for about 1 minute and then add 1/8 teaspoon of salt and 1/2 teaspoon freshly cracked pepper, stir to break up the meat.
- When the meat is browned, add back in the onions and green peppers.
- Add in the crushed garlic. Stir for 30 seconds.
- Split the meat in the pan and add the cheese to each half, allowing it to melt briefly.
- Remove each half from the pan with a spatula, keeping them in the portioned amounts.
- Slice the rolls and butter with the remaining butter.
- Lower the heat under the frying pan and add the sliced rolls, butter side down. Fry until they are golden and crisp.
- Remove from the pan and scoop half the mixture onto each roll.