Philly Cheesesteaks (Windy City Live Pairing)


Philly Cheesesteaks (Windy City Live Pairing)

Here are the champion sandwiches – the deep-bombing, fumble-sacking, 4th-down-pass-to-the-dang-QB-ing food that ended Tom Brady’s reign of terror. Make them in good health, and go Eagles.

Makes 4 cheesesteaks
4 tablespoons Kosher salt
2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Vegetable oil
1 large white onion, halved, peeled, and sliced very thin long-ways (with the grain)
2 pounds thin-sliced ribeye
1 pound sliced provolone, or white American cheese (or one … uh, jar … of Cheez Wiz)
4 sub rolls or Italian rolls

1. Mix the salt, pepper, garlic powder, and onion powder in a shaker together and add to a shaker.

2. Pour a thin layer of vegetable oil over your pan or griddle and heat over medium-high. If you want to get super-accurate to Philly style, an infrared thermometer should read the griddle at between 375 and 400 degrees.

3. Giddle your onions 2-3 minutes, turning with a spatula, until they begin to sizzle. Squirt some water on them, turn, scrape, and repeat the process until you’ve got very soft, deeply browned onions. It should take around 10-15 minutes, depending on the heat of your griddle. You can push them over to the side and do it simultaneously with the beef if you’re in a hurry.

4. Lay your ribeye slices across the griddle and let them sear for a solid 2-3 minutes. Season them with the salt/pepper/garlic/onion mix you made earlier.

5. Flip the slices, season again, and begin to mix in the onions.

6. Start chopping the meat/onion mix with your spatula. Really whack the crap out of it. If your space is a little tight for that, or your spatula isn’t up to it, then remove the mixture and chop it on a cutting board. No shame in that, and no one is going to be able to tell the difference. Return it to the griddle when it’s chopped.

7. Mound your chopped steak and onion into equal portions about the length of your sandwich roll. Drape each sandwich portion of meat/onions with 4 full ounces of cheese. Squirt about a tablespoon of water under each pile of meat and cover (even if you just have to hold a baking sheet over) for 30 seconds to melt the cheese.

8. Take up one of your sliced rolls, slide your spatula until a pile of meat, and neatly pick it up and flip it onto the roll. Repeat this three more times and we think you’ll be pretty decent at it by the end.

Beer Pairing – American Pale Ale

A rich, cheesy beef sandwich and an APA are a classic pairing. The crisp, refreshing hops in the beer clean your palate and bring you back refreshed for another gigantic bite of steak and cheese. The salty, cheesy beef does its part by making this APA (Half Acre’s Tuna, in our case) the most refreshing thing you’ve ever had. It’s the ultimate marriage of food and beer.

Here’s our Windy City Live appearance!