Sunday, January 3, 2010

(NJ) Cheesesteak Sandwiches

We purchased a box (45lbs) of local, grassfed beef from a local farmer via a friend about a month ago.  As we were making our way through our stash of ground beef, strip steaks, and roasts, we came upon packages of chipped beef on New Years Day and decided to make cheesesteaks.

The ingredients of this recipe are simple:  good quality meat, sliced super thin.  Onions, peppers, mushrooms...whatever you have and whatever you want.  We only had onions for this preparation but it would be great with peppers & mushies.

The directions are even simpler:  brown the meat on medium/low heat with a little s&p.  As it cooks, push it onto the thinly sliced onions, leaving 1/2 of your pan for red meat in need of cooking to go.  Once it is all cooked, spread around to make sure the onions are well browned & add cheese.  I use cheese sparingly because the meat tastes so good, and to avoid unnecessary calories!

Serve on large fresh roll, add ketchup!  Champagne optional ;)  Happy New Year!

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