Pittsburgh Cheese Steak

Name: Pittsburgh Cheese Steak
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium heads cabbage, finely shredded; 118 milliliters canola oil; 4 servings Canola oil; 1 large carrot, shredded; 1 teaspoons celery salt; 1 teaspoons celery seeds; 1 pint cherry tomatoes; 59 milliliters cider vinegar; 1 teaspoon dry mustard; 1 teaspoon finely chopped fresh thyme leaves; 1 clove garlic, finely chopped; 1 large loaf Italian bread, split in 1/2; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 1 Tbsp grated Spanish onion; 8 slices thinly sliced aged provolone; 1 smalls red onion, thinly sliced; 2 boneless rib-eye, 1 1/2-inches thick (at least 1 pound each); 4 servings Salt and freshly ground black pepper; 59 milliliters superfine sugar; 2 Yukon gold potatoes, parcooked and sliced crosswise (1/4-inch thick)

Pittsburgh Cheese Steak requires approximately 55 minutes from start to finish. For $5.43 per serving, you get a main course that serves 4. One serving contains 1421 calories, 47g of protein, and 93g of fat. It is perfect for valentin day. Head to the store and pick up rib-eye, cherry tomatoes, onion, and a few other things to make it today. If you like this recipe, you might also like recipes such as Pittsburgh Cheese Steak, Pittsburgh Salad, and Pittsburgh Potatoes.

Instructions

Watch how to make this recipe.

Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves.

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Vinegar

Sugar

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Whisk

Bowl

Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste. Slowly whisk in the oil until emulsified.

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Salt And Pepper

Celery Salt

Celery Seed

Mustard

Onion

Cooking Oil

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Whisk

Add the cabbage and carrot and toss to combine.

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Cabbage

Carrot

Let sit at room temperature for 15 minutes before serving.

Heat a grill to high.

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Grill

In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste. Grill until charred and softened.

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Salt And Pepper

Canola Oil

Tomato

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Grill

Bowl

Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste.

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Salt And Pepper

Olive Oil

Garlic

Onion

Thyme

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Bowl

Let sit at room temperature for 30 minutes before serving.

Heat a grill to high.

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Grill

Brush the potato slices with oil on both sides and season with salt and pepper, to taste. Grill on both sides until lightly golden brown and just cooked through.

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Salt And Pepper

Potato

Cooking Oil

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Grill

Brush the steak on both sides with oil and season with salt and pepper, to tastes. Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side.

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Salt And Pepper

Steak

Cooking Oil

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Grill

Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices.

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Steak

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Cutting Board

Grill

Put the sliced meat on aluminum foil and top with slices of the cheese. Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds. Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw. Cover with the top of the bread and serve.

Ingredients you will need

Potato

Cheese

Relish

Tomato

Bread

Meat

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Aluminum Foil

Grill

Equipment

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Juve Y Camps Pinot Noir Brut rosé. It has 4.1 out of 5 stars and a bottle costs about 19 dollars.

Juve Y Camps Pinot Noir Brut Rose

This cava seduces with its bright cherry red color and beautiful effervescence. It reflects the character of the variety, with its cherry and strawberry notes enveloped in honey, toasted bread and a faint floweriness. It is intense, fresh and exuberant in the mouth, with a rich, aromatic finish. Pairs well with pasta, cured meats, Japanese food and baked goods.