![]() ![]() I definitely steer to a preference for Real Food. Blasts from the Past Blasts from the PastĪ blog for food and cookery and discussions of weird things like nutrition, restaurant excursions, growing food in my own garden, DIY, and farmsteading/homesteading.Stuffed Eggplant/Aubergine: Farro, Mushroom, Shallot, Celery, with Shawarma Yogurt Topping.Homesteading: Farm and Garden, May 2022.Savory Avocado Smoothie with Blood Orange, Spinach, Scallion, Cilantro.Baby Cuttlefish with Farro, Tomato, Marinated Eggplant, Mushrooms, and Olives.Cubano / Cubanelle Peppers Stuffed with Shrimp, Shiitake and Capers.Bell Peppers Stuffed with Ground Lamb, Topped with Labne.Stuffed Poblano Pepper Boats: Scallops, Shallot, Za’atar.Braised Denver Cut Lamb Ribs, with Yakiniku or Oyster Sauce, and Cumin.Wandering over to be shared with Fiesta Friday (with tasty co-hosts Jhuls The Not So Creative Cook and Rita Parsi Cuisine). And this dish is reasonably fast to make, good on a hot evening. If you do use bread, I’d want to toast it in the skillet. This was quite good! I’m very glad I didn’t try to find some appropriate bread, but that’s up to you. You probably won’t be able to eat this with your hands, so have a knife and fork at the ready. Using a spatula, fold the meat and onions with cheese into a Romaine leaf, arranging everything to your satisfaction.Ĭover with the second leaf and serve. When the butter or oil is hot, add the onions and sauté until translucent, or even a little bit brown.Īdd the beef to the skillet and saute for 5 or 8 minutes, or to your preferred level of done-ness.ĭrape the cheese over for another 30 or so seconds. Take the butter or avo oil, and heat in a skillet on medium. You definitely want to discard any fat cap or fatty regions.Īdd the salt and pepper to the beef, mix a bit, and let sit at room temp for around 20 minutes. If you have a deli slicer (lucky you!) you can probably even get the slices thinner, but not essential. (Let your own tastes be your guide!)Ī hint for the steak – freeze for about 45 minutes prior to slicing, this will help you make thinner slices. Salt and pepper to taste – I used probably 1/16th a teaspoon of the former – if that, and maybe 1/8th teaspoon of the latter.5 ounces / 150 grams of thinly-sliced beef steak (after any fat cap removal).Reheat that part briefly, add the cheese, then plate onto the lettuce and devour. Leftovers: Cook the meat and onions, just don’t assemble. So, well, the end result is that I still haven’t eaten an authentic Philadelphia cheesesteak, but I’m more than happy with my “un-Philly”, anyhow! This seems to be a valid way to make a Philly cheesesteak, but ends up in an optional area for this treat. I was able to eat parts with my hands, but there was that fork option, too. Yes, I’m eating… nice strands of melty cheese. ![]()
0 Comments
Leave a Reply. |