There are several classic comfort foods that I just love, steak n cheese is certainly one of them. Some others include: brick oven pizza, apple fritters, cheese burgers…I could go on…
The main thing about this steak n cheese is the meat I used. Instead of using prime rib or rib eye like the famous Philly cheese steak places do I used local chuck steak. Chuck steak is commonly used for pot roast and ground up as burgers. I get the meat to a point where it is just about frozen but not quite….then I take a sharp slicing knife and slice it very thin, place it in a bowl and marinade it in olive oil, fresh garlic, wooster sauce, and our Harvest Eating Steak seasoning spice blend. I use only a touch of spice, maybe 1 tsp for a pound of meat.
After the meat marinades for a few hours in the fridge I let it come to room temp then sear it on cast iron or stainless steel to get a nice griddle color on the meat. I then add sautted onions and peppers that I grew, usually a mix of bell and banana peppers. To this mixture I use a touch of Italian seasoning which adds a really nice contrast as it has garlic and Porcini mushroom chunks.
The next key ingredient is good Provolone cheese (in my opinion) that melts nicely, I add it under and on top of the meat/peppers onion mixture. You need a soft roll for this one…if you follow Harvest Eating you know I recommend eating whole grain breads, however for this application just use the doughy white rolls that when crisped up a bit deliver the goods.
I guess the main trick with my version is that you can use inexpensive meat, that’s just a tender and tasty, as prime rib for a fraction of the expense. I do heartily recommend finding grass fed or local meat if possible.