Chicago style cheesesteak sandwich
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 716, total fat 47 G., saturated fats 20 G., proteins 39 G., carbohydrates 35 G., fiber 2 G., cholesterol 127 mg, sodium 652 mg, sugar 2 G.
Calories 716, total fat 47 G., saturated fats 20 G., proteins 39 G., carbohydrates 35 G., fiber 2 G., cholesterol 127 mg, sodium 652 mg, sugar 2 G.
The classic Cheesesteak is a delicious combination of thinly sliced grilled steak and a ton of melty cheese on a long bun. Jeff Mauro decided to add more vegetables to his Chicago-style version of this sandwich. The grilled beef is paired with sweet and spicy caramelized onions and tangy giardiniera, an Italian marinated vegetable blend.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp + 2 tsp vegetable oil
- 2 ribeye steaks, 220g each, bone-in, at room temperature
- Granulated garlic, to taste
- 3/4 cup ricotta
- 0.5 cups grated white cheddar (about 60 g)
- 0.5 cup grated provolone cheese (about 60 g)
- 1 medium onion, halved and thinly sliced
- 4 fresh sub sandwich buns, split on the side and opened like a book
- 1 cup hot giardiniera (homemade or store-bought), pureed in a food processor
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Recipes with similar ingredients: beef, ricotta cheese, provolone cheese, sandwich buns, jardiniere
Cooking the dish according to the recipe:
- Heat a little vegetable oil in a cast-iron skillet over high heat until very hot. Season the steaks on both sides with granulated garlic, salt, and black pepper. Reduce the heat to medium-high and place the steaks in the skillet, making sure they are not touching. Cook until the steaks are browned, about 4 minutes.
- Flip and cook until medium-rare, about 4 minutes. Set aside, cover loosely with foil, and let rest. Combine the ricotta, cheddar, and provolone in a bowl and set aside.
- Heat vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper. Cook until soft and golden, about 10 minutes. Set aside. Thinly slice the steaks and set aside.
- Arrange the onions in four mounds. Top each mound with a quarter of the cheese mixture, a quarter of the ribeye steak, and an open-faced bun. Grill until the cheese is melted. Lift each portion with a spatula, flip, top with the giardiniera, and serve.
Categories:
recipe / Calorie content of prepared meals / Dinner / Main courses / Meat / Fast food / Sandwiches / / Jeff Mauro
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