Since Salad Week is over and college football season has begun, I decided to come out of the gate running with a bar food/street food classic. But I modified it.. because yeah. That’s kinda my thing.
The Meat and Veggies:
It all began with about a pound and a half of chuck steak. I put this in the freezer until it wasn’t frozen entirely through.. but definitely on its way. I was able to slice it into thinner pieces that way. Once I sliced these pieces, I further chopped them until they were bite sized.
I tossed that into a bowl to marinate with equal parts soy sauce and worcestershire sauce. Fast forward 30 minutes.
I sliced up half of a large onion and some mushrooms. I sauteed these in a tbsp of olive oil and a tbsp of butter. Once softened, I removed them and set them aside.
The remaining liquid in the pan was used to lovingly toast my bread.
I tossed the meat into the pan with the veggies and cooked it until the meat was done but still juicy.
Combine 1 tbsp butter and 1 tbsp flour in a pan. Stir until it looks smooth and combined. Cook on low for 2-3 minutes to remove the raw floury flavor. Add 2/3 cups milk and stir constantly until it begins to boil.
Add in 2/3 cup grated smoked gouda cheese until it turns into some pretty epic looking fondue.
Add 1 tbsp horseradish to the sauce and stir vigorously. Turn to low, and stir periodically so the cheese doesn’t stick.
As you can see above, I made some tweaks to the normal philly cheesesteak formula. I prefer a smokier cheese, a little bit of veg.. but overall, perhaps it wasn’t a total bastardization. At least I didn’t make it with chicken. 🙂