cheesesteak & elote

I live in Texas. Born and raised, so don’t come for me Philly! You’ll notice I did not dare call this a Philly cheesesteak, however I was inspired by the original. Mine, however doesn’t require long roasting or all the laboriousness that goes with a juicy, creamy, savory cheesesteak. That process is better left to the pros.

I can however, tell you just how easy and satisfying this cheesesteak was to make.

The Cheesesteak

makes 4 servings

  • A baguette sliced into sandwich portions *
  • 1 pound top round beef
  • 8 slices provolone cheese
  • 6 mini bell peppers or 1 whole one
  • 1 small red onion
  • 1 tablespoon Worcestershire sauce
  • * for my fellow gluten free friends, you can use Udi’s brand french baguettes: https://udisglutenfree.com/products/french-baguettes/
  1. Slice the top round into strips – as thin as you can get them. Season with salt and pepper. Add them to a skillet with a little olive oil to brown.
  2. Once browned, remove and set aside.
  3. Add the sliced peppers and onions to the same skillet and brown.
  4. Once browned, add the meat back in with 1 tablespoon of Worcestershire sauce.
  5. Slice your baguette through the middle but not all the way through so you can pocket your filling.
  6. Add the meat, peppers and onions to the bun and then lay two slices of provolone on top.
  7. Put the entire sandwich open faced on a sheet pan and put it either in your oven with the broiler on for maybe 5 minutes or you can put it in your toaster oven like I did for literally 1 minute.

The Elote

makes 4 servings

  • A can of low sodium corn, drained
  • 1 tablespoon of butter
  • 1 tablespoon of sour cream
  • 1 small can of green chiles
  • 1 heaping tablespoon of mayonnaise
  • Queso fresco or grated Parmesan to taste
  • Cholula hot sauce to taste
  1. Add a tablespoon of butter to a pot over medium heat and the corn.
  2. Also add the whole can of green chiles
  3. Once the corn and chiles have come to a simmer, lower the heat to low and add in the mayo and sour cream and combine.
  4. To serve, add to a dish and sprinkle cheese to taste as well as your favorite hot sauce.

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