Wednesday, March 28, 2012

Aaron's Cheesesteak

My food habits have changed quite a bit over the last few years. I eat all sorts of meat now and have started to venture into new meat territory. Well, new to me. So when Aaron suggested he make some cheesesteaks because the meat is really thin and I like everything else about them, I said okay. I’m glad I did because these are wonderful. This makes enough for two very hungry people and three regularly hungry people. All of this stuff saves well, so if you make a bunch for yourself, you can have sandwiches for a couple of days. No biggie.

Aaron’s Cheesesteak:

12 oz. thinly sliced steak
½ onion, sliced
½ - 1 green pepper, sliced
Olive oil
Salt and pepper to taste
Cheddar cheese, grated
4-6 garlic cloves
Kosher salt
Even more pepper
2-3 French rolls (depending on how hungry you are)

To make the garlic mayo, smash the garlic cloves with some salt a la the fried lemon recipe. Mix in with some mayo.  Add some freshly cracked pepper. Set aside.
Coat onion and peppers in olive oil and cook in a large cast iron or other heavy bottomed pan over medium heat until soft. To prepare the steak, season liberally with salt and pepper. Add to onion and pepper mixture and cook until browned. Turn heat to low while you prepare the cheese sauce.

The cheese sauce is easy and just like this one for mac and cheese. Make a roux with a knob of butter and some flour and cook until lightly browned. Slowly add in some cold milk and mix until a good consistency. Add in some grated cheese until it looks cheesy enough (is it ever?) Add some pepper and salt if you’re so inclined (I usually am).
Spread some mayo on the French rolls. Fill with meat, pepper, and onions. Cover in cheese sauce. Eat over a plate because these bad boys are messy. And really, really satisfying. 

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