Ok, so this morning I went to the butcher and got a 2.78 lb chuck roast and had them shave it super duper thin. I'm gonna use this for my first attempt at cheesesteaks.
My son is headed to work at Chik-Fil-A at 4, so I decided to let him be my guinea pig. I made up a little marinade for the meat and put some in a bowl. I used some soy (he's a NUT for soy), some Wash-yer-sister sauce, some olive oil, fresh black pepper and garlic paste, all mixed up. It was a little sour/salty so I added a dab of apple cider vinegar and some homemade kecap manis. A dusting of Tony Chacere's on the meat and some onion powder and it sat in the fridge for about 20 minutes.
He does NOT like cheese (except on pizza, go figure) but I convinced him to let me put a few peppers and onions in there, so it was more than just a plain steak sammich.
On to the pics:
First, the components.
In process... a little blurry with this one. Bleh. I was trying to hurry and snap a pic, was afraid things was gonna burn.
The bread - I like this bread I got at the butcher, I think these are the perfect size and texture for cheesesteaks!
The finished filling.
The completed product.
Indoor lighting.
And yes, before anyone says it looks a little light on the filling, I agree... but he's 16 and only about 110 lbs, so I didn't want to waste any and he's about to head to work out in the heat in the drive-thru (it's supposed to get to 97ºF here today), so I didn't want to weigh him down too much. And he's a scrawny guy.
So now that I've got my trial run under my belt I'll adapt the marinade a little and I got some fresh provolone to make a provolone cheese sauce like Kent Rollins - horseradish included!
My son is headed to work at Chik-Fil-A at 4, so I decided to let him be my guinea pig. I made up a little marinade for the meat and put some in a bowl. I used some soy (he's a NUT for soy), some Wash-yer-sister sauce, some olive oil, fresh black pepper and garlic paste, all mixed up. It was a little sour/salty so I added a dab of apple cider vinegar and some homemade kecap manis. A dusting of Tony Chacere's on the meat and some onion powder and it sat in the fridge for about 20 minutes.
He does NOT like cheese (except on pizza, go figure) but I convinced him to let me put a few peppers and onions in there, so it was more than just a plain steak sammich.
On to the pics:
First, the components.
In process... a little blurry with this one. Bleh. I was trying to hurry and snap a pic, was afraid things was gonna burn.
The bread - I like this bread I got at the butcher, I think these are the perfect size and texture for cheesesteaks!
The finished filling.
The completed product.
Indoor lighting.
And yes, before anyone says it looks a little light on the filling, I agree... but he's 16 and only about 110 lbs, so I didn't want to waste any and he's about to head to work out in the heat in the drive-thru (it's supposed to get to 97ºF here today), so I didn't want to weigh him down too much. And he's a scrawny guy.
So now that I've got my trial run under my belt I'll adapt the marinade a little and I got some fresh provolone to make a provolone cheese sauce like Kent Rollins - horseradish included!
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