- Mark's Daily Apple - http://www.marksdailyapple.com -
Philly Cheesesteak (with Optional Primal Cheddar Cheese Sauce)
Posted By Worker Bee On April 27, 2013 @ 8:00 am In Recipes | 45 Comments
As it turns out, Philly Cheesesteak is an amazing meal even if it’s just Philly Steak. Meaning, no cheese sauce or bread included. Not authentic, but delicious none-the-less. You really can’t go wrong with thinly sliced rib eye topped with caramelized onions, sautéed mushrooms and peppers.
Philly Cheesesteak isn’t about fancy seasonings and preparation methods. Salt and pepper is all you need. Sear the thinly sliced steak for only a minute, sauté the mushrooms and peppers until tender, and cook the onions until brown and sweet. Then pile it all high on plate – Philly Cheesesteak isn’t about dainty serving sizes.
If you’re passionately opposed to Philly Cheesesteak without cheese sauce and you tolerate dairy , then there’s something here for you too: a decadent cheese sauce made with real cheese  and no starchy thickener of any kind. (Or, forget about making cheese sauce and just melt a slice of really good cheddar or aged provolone on top.)
Time in the Kitchen: 1 to 1 1/2 hours
Cheese Sauce (Optional)
Melt the butter in a wide pot over medium heat. Add the onions and cook, stirring only occasionally, until they are soft and deeply browned, 30 to 45 minutes. If the onions start getting too dark, turn the heat down to medium-low. Add salt and pepper to taste.
Once the onions start cooking, put the steak in the freezer for 30 minutes. This makes the meat easier to slice thinly. Once it’s out of the freezer, slice the meat as thinly as possible.
Put the sliced steak in a large bowl and toss lightly with a little bit of olive oil and generously season with salt and pepper. Set aside.
In a wide skillet, heat 3 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5 minutes. Add the peppers and cook the mushrooms and peppers until tender, 10 to 20 minutes more. Add salt and pepper to taste.
Heat a skillet (ideally, cast iron) over high heat. When it’s hot, add the pieces of steak, cooking for only about 30 seconds a side.
Pile the steak up on a plate. Top with onions, mushrooms and peppers.
To make the cheese sauce: Bring the cream to a gentle simmer in a skillet over medium, or just a notch below medium, heat. Stir frequently with a rubber spatula, scraping the bottom and sides of the skillet so the cream doesn’t burn. After 5 minutes stir in the mustard. The sauce will start to thicken. Stir constantly while the sauce simmers for another 2 to 3 minutes. Turn off the heat. Slowly add the cheese, stirring vigorously to help it melt completely. Add turmeric  if desired for color.
Article printed from Mark's Daily Apple: http://www.marksdailyapple.com
URL to article: http://www.marksdailyapple.com/philly-cheesesteak-with-optional-primal-cheddar-cheese-sauce/
URLs in this post:
 Start Here: http://www.marksdailyapple.com/welcome-to-marks-daily-apple/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_start_here
 Primal Blueprint 101: http://www.marksdailyapple.com/primal-blueprint-101/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_pb_101
 free weekly newsletter: http://www.marksdailyapple.com/subscribe-to-blog/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_newsletter
 books: http://primalblueprint.com/categories/Store/Books-and-Media/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_books
 support options: http://primalblueprint.com/categories/Store/Services/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_services
 supplements: http://primalblueprint.com/categories/Store/Supplements/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_supplements
 tolerate dairy: http://www.marksdailyapple.com/dairy-intolerance/
 cheese: http://www.marksdailyapple.com/cheese-unhealthy/
 turmeric: http://www.marksdailyapple.com/health-benefits-turmeric/
 Primal Blueprint Meal Plan: http://www.primalblueprint.com/product/Primal_Blueprint_Meal_Plan/Services
Copyright © 2009 Mark's Daily Apple. All rights reserved.