Cheesesteak
Thinly sliced rib eye, sautéed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press.
So I have a confession to make. My mom bought me a Hamilton Beach Gourmet Panini Press for Christmas 2 years ago. I have probably used it twice. Usually because I try to limit my carbs and therefore I don't keep bread around and I live by myself so when I would have bread it would go bad before I had a chance to eat it all. I decided to take the Press off from above my refrigerator and experiment with one of my favorite sandwiches: Philly Cheesesteak.
Cheese steak panini, serves 4
1 lb thinly sliced rib eye
1 large onion (sliced)
1 yellow, red, and orange bell pepper (sliced)
1 Tablespoon paprika
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
salt, to taste
1 Tablespoon cream cheese
Slices of Cheddar/Mozzarella
french rolls or sourdough bread (I used sourdough bread)
Heat about a tablespoon of extra virgin olive oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers and add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl and add cream cheese and let it melt/mix it together.
Next, brown the meat by placing a few (about 1-2) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, slice it up and add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Stir around and then turn the stove off.
Turn on your Panini Press and let it warm up. Prepare your bread by spraying it with I Can't Believe It's Not Butter on both sides. Then place the desired amount of cheese slices and the meat and veggie mix on top of the bread. Either toast the bread and add filling, or place between two slices of sourdough and toast up on a panini press.
Heat about a tablespoon of extra virgin olive oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers and add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl and add cream cheese and let it melt/mix it together.
Next, brown the meat by placing a few (about 1-2) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, slice it up and add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Stir around and then turn the stove off.
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