Burque Philly Cheesesteak
Burque Cheesesteak
Ingredients:
1 garlic clove pressed
3 tbsp softened butter
1 lb. ribeye steak, about 1 - 1 ½ inch thick
1 whole yellow onion diced
2 tbsp vegetable oil, divided
1 cup chopped NM green chile
6 slices of provolone cheese
3 hoagie rolls
½ tsp salt
Directions:
Put the ribeye in the freezer for about one half hour. This will allow you to slice it very thin much easier. You could also ask your butcher to slice it for you. Next add 1 garlic clove pressed to 3 tbsp softened butter and mix until combined. Now spread the butter on the hoagies and toast them until golden brown. Set aside. Chop up 1 whole yellow onion and set aside. At this point your ribeye should be ready to slice. Make sure you have a very sharp knife to do this.
Go ahead and set the sliced meat aside while you cook the onions. Add 1 tbsp vegetable oil to a skillet along with the onions. Once the onions are translucent (about 5 minutes), add in 1 cup chopped NM green chile and cook for another 2 minutes. Now remove the onion/green chile mixture and add another tablespoon of vegetable oil before adding the meat to the skillet. Cook the meat until just browned. Then add the onion/green chile mix to the meat. Combine everything using your spatula to break up the meat some. Now separate into three piles, turn off the heat and add 2 slices of provolone to each pile of meat. Once the cheese melts, you can scoop it onto the hoagie rolls. This is a delicious take on a traditional Philly Cheesesteak! Enjoy!
Comments
Post a Comment