I’ve never been to Philadelphia. My gustatory canal has never had the profound (as I can imagine) excitement of eating that distinctive, succulent, thinly sliced beef marvel that the city so proudly advertises.
Picture this:
A fresh baked hoagie, opening in slow motion, steam escaping to the heavens..fluffy, glutenous labia laden with meat extracts, dripping down a blurry chin.
American cheese coats the slippery insides of earthy mushrooms, caramelized onions and peppers.
It’s food porn. I have seen countless tv shows with this very vision dancing along the lips of a devilish, lucky stranger. And my almost non-existent desire to visit Philly* is earnestly washed away just as that last, sublime bite is gobbled down.
So, if I can’t go to Philly, I must bring Philly to me, but right now I’m in Utah – Zion National Park to be exact. Do you wanna know what’s even better than a Philly Cheesesteak? How about one that is made over an open flame?? COME ON.
These cravings are a real threat to my own physical and emotional health.
Do I really need to consume this decadence? No, I need to get my booty on the treadmill. But these yearnings, like I told you, own me. I literally can’t rest. Yes. Literally.
Here’s my recipe for non-authentic, desert-inspired, really not the same “Philly” cheese steak sandwiches…I hope with all your existence, you enjoy these time and time again.
Takes 20 min; Who doesn’t have 20 min?
Ingredients:
- 2 large, fresh hoagie rolls, excess internal bread removed
- 2 large filet mignon steaks, frozen for 1 hr prior to using and trimmed of fat
- 1/2 lb porcini mushrooms, sliced
- 2 small yellow onion, sliced
- 1/2 large red bell pepper, sliced (optional)
- 1/2 large poblano pepper, sliced
- 1 large garlic clove, minced
- 1 tbsp butter + more for buttering bread
- Avocado oil, S&P
- 3 tbsp goat cheese – or mayo…your choice. Choose wisely.
- 6 slices white American cheese
Method:
1 hr prior to eating, put fresh filets in freezer for that hour. Meat is easier to cut thinly when it’s a bit colder.
Meanwhile cut all your veggies and prep your campfire (or stove). Ensure your cast iron pan is nice and hot prior to cooking. Add a good glug of avocado oil.
Slice the meat as thinly as you can and season it liberally with salt and pepper.
Sear the meat in the pan just until you get a browning char on the outside ~ 2-3 min. The meat will not be done. Remove from pan and cover it. Reserve juices in the pan and add onion, peppers and garlic and cook over indirect flame for 5-7 min, until all the veggies are tender and slightly scorched.
Add the meat back in to rewarm for another 2-3 min. Taste and adjust seasoning. Add butter.
Butter your hoagie rolls and heat them on the grate away from the direct fire for about 30 seconds.
Build sandwiches with meat and veggies, mayo and top with american cheese.
While my gut may bare the burden of a heavy (yet near perfect) ensemble, my lips, tongue and heart will all benefit from my mind being ever put at ease. At least until I get my booty on a plane to Philly.
Are you hankering for some more killer sandwich ideas? Try:
- My ultra decadent Steak Sandwiches with Zinfandel Mushrooms and Onion Compote
- Game size Ricotta, Herb and Meatball Sliders
- Homemade Wine Soaked Sangio Sloppy Joes
- Can you bear witness to this Adulterous Italian Hoagie?
- One more thriller – Crispy Jambon Buerre with Gooey Brie
*I wouldn’t mind running up the Rocky stairs..
