My quest for the ultimate cheesesteak begins
I am on a quest to make the perfect cheesesteak
I want to learn what it takes to make the perfect cheesesteak sandwich using the three major food groups bread, meat and cheese. I will be using a few seasonings and maybe onions but that is it.
For the first one I had to go old school simple, the benchmark if you will. I started with a slightly frozen bone in ribeye that I shaved thin enough light was shining through it. All the fat that I trimmed off the steak I put into a iron skillet on low heat to sweat it down. Once the fat was rendered into the skillet I removed it and added some very thinly sliced onions to cook for a bit before I added the shaved ribeye to cook in its own fat for flavor along with a little salt.
While the steak was cooking I toasted a sourdough baguette on the grill. Next came the Cheez Whiz, I added a little cayenne and tossed it in the microwave for almost a minute, just enough to make it almost pourable. When the bread and Cheez Whiz was ready I spread a little Cheez Whiz in the bun and then I piled on the steak and onions and then topped it off with more Cheez Whiz.
Lets start with the steak, it was tender and had plenty of beefy flavor but I already know I can do better. I was not impressed with the bread so I doubt it will get another day in court. By far the worst thing about this cheesesteak is the Cheez Whiz, John Battersby I am sorry but that was not good. It was very salty and just did not taste good, so no more Cheez Whiz only real cheese for now on. Overall it was ok but not the ultimate by any stretch.
With this one done I already know what improvements need to be made in my quest for the ultimate cheesesteak.
A whole lot of "MERICA" right there
What do you all think of this cheesesteak? Tell me in the comments below, plus any suggestions. Stay positive, stay wonderful FoodTribe and remember I love you all!