Saturday, September 29, 2012

Leftover Roast Beef, reborn as Philly Cheese SteakSandwich

I made a lovely rump roast over the weekend, and ended up with a lot left over.  And the question was raised, at least in my mind, what to do with the leftovers.    Now, the piece that was left was lovely and rare, and very lean.  And I knew I could cut it very thin and I could make a nice Beef Dip or French Dip with it.   And I might still, but what got my mouth watering was a nice Philly Sandwich.   This is not to be confused with the 'real thing', this one is the version we're familiar with down here.    There used to be a restaurant locally that had the best sandwich and when you ordered it 'all the way', it came complete with mushrooms and jalapeno's, the pickled kind.   And it was very, very, good.   The nice cheesy, oniony, peppery, oozy kind of good.   I made numerous attempts to replicated it and it wasn't quite right.      But I think I've finally nailed it.   *giggle* Just need more cheese the next time and to let it melt into the onion/pepper/mushroom mixture a little more, then again, I like cheese. 


Here's how I put it together.    I sliced up some green peppers, and sauteed them in a little EVOO and butter, just till they were done.  Sliced up some Onions, sauteed them with a little more EVOO and butter, just til they were translucent and then added sliced Mushrooms.  And a little more butter, giggle.  Sauteed them all together for a few minutes.






The olive oil is good for you anyway and keeps the butter from browning or burning as easily.     



Then I took some very thinly sliced roast beef, some of the veggie mixture and a few slices of pickled jalapeno's (only add jalapeno's if you want heat) and put them into a separate pan, and basically let the veggies warm the meat, and finished cooking it a smidge more.   You don't want to let the meat cook too much more, as it toughens it.  (Trust me on this, I know whereof I speak).   I cut the rolls in half, buttered them and quickly browned them in a pan.   As soon as they were done, I heaped the meat/veggie mixture on top, added a couple slices of mozzarella cheese, and some shredded cheddar cheese (cause I could), and placed them under the broiler in the oven until the cheese melted.     And there you have it.     And they were good.    Next time, though, I will use provolone cheese, as I think its melt point is better, and makes for a more gooey sandwich. 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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