Dry Aged Cheesesteaks

Recipes
Written By Jason Meade

Ingredients

  • 21-day Dry Aged Chuck, sliced thin by hand, from the Butcher on Whitlock

  • Lane’s SPG

  • Sliced Vidalia Onions

  • Sliced Poblanos

  • Boar’s Head Picante Provolone

  • Duke’s Mayonnaise

  • Fresh Hoagie Rolls

Cook

We gave the onions and peppers a head start with a little EVOO and SPG in the skillet, over medium heat. After a few minutes, we tossed in the thin-sliced steak, seasoned with some more SPG, and cooked until the steak was done and had a nice crust on some of the pieces.

We then piled the steak/peppers/onion into piles that matched the hoagie rolls, topped with the provolone, and finished with the bread. After a few minutes to let the cheese melt and the buns steam, we pulled them and wrapped them tight in parchment and foil.

Tools

  • Skillet: Made In 12” ProCoat Non Stick Frying Pan

Jason Meade
Previous

AbsolutelyFreakinKiller Sheet Pan Shrimp
Next

Iberico Secreto Steak and Red Pepper Mash Grits