Philly Cheesteak Melt
(Published in Chile Pepper Magazine)
Servings: 1 * Zest Factor: mild
If you are an Eagle’s fan you know that cheesteaks are an absolute game day MUST. Now if you know and love McNally’s (and we do) you’ll savor twice the sandwich if you add additional deli meats to your cheesteak and go for the goal with the cheese. Here is our philly cheesteak melt, an ode to McNally’s Schmitter.
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon sugar
salt and freshly ground pepper
1 medium yellow onion, thinly sliced
½ pound rib eye steak, cut thin to win
1 tablespoon red pepper flakes
3 slices thick cut sopressata
brioche bun, toasted
2 slices provolone cheese
2 beefsteak tomato slices
2 tablespoons ranch dressing (see below)
Recipe: Hot Ranch
In a large heated skillet on medium-high heat, add 2 tablespoons olive oil and sliced onion. Caramelize onion 3-4 minutes and then add red wine vinegar, sugar, salt and pepper to flavor. Cook until sugars have caramelized, about 8-10 minutes and then remove onions from pan. Next add thinly sliced rib eye to your hot pan and immediately top with red pepper flakes, salt and pepper. Continuously stir the sliced steak until browned, 4-5 minutes, and remove when just browned. Next add your sopressata to the hot pan, frying each side for about 1 minute.
To assemble: top each side of the bun with hot ranch then start stacking the bottom bun with soppressata, a slice of provolone cheese, your browned rib eye, ½ cup of caramelized onions and the remaining provolone. Toast these ingredients in for 3-4 minutes until cheese has melted. Top toasted ingredients with tomato slices and bun top. Crunch down and enjoy your philly cheesesteak melt. Beefy!