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Philly Cheesesteak

PICKLES, GREEK YOGHURT, MADNESS

On a bright Philadelphia day in 1930, a hotdog vendor named Pat Olivieri said, “You know what? Fuck hotdogs!” So, he picked up some steak and few hogie rolls. When a passing cab driver caught a whiff of Pat’s efforts, he was so overcome with yearning he had to slam the breaks, wheel around, and beg Pat to give him a nibble. It wasn’t long before every cab driver in the city knew of the rumored sandwich. And thus, a star was born. Unbeknownced to these two, this miraculous meeting would cascade into decades of sandwich innovation, spark generational feuds of Shakspearian scope, and make Joe Biden president. Yes, this is one of the most iconic sandwiches in American cuisine. A robust, rich mutherfucker you can rely on for comfort after a long day—or even in the middle of the day, if you’re naughty like that. Of course, there is ongoing debate about which version is truly the best. But no matter how you take your cheesesteak, whether it be with mushrooms or peppers, cheez whiz or some sophisticated cashew provolone, this juicy vessel of pleasure is sure to fill any holes in your soul.

SHOP THE THICK CUT STEAK

Serves 1

INGREDIENTS

 200g or approximately
 1 cup of Juicy Marbles steak
 1 hoagie roll or bread of choice
 1 large onion, minced
 1/2 cup of mushrooms chopped very small, such as oyster or cremini
 1 tbsp fresh or dried thyme
 1 tbsp white wine, red wine, brandy or whiskey
 Cheese of choice, for this recipe I used store-bought vegan gouda.
 3 garlic cloves, crushed and minced
 Olive oil
 Salt
 Mayonnaise
 Fresh parsley, dill or cilantro, minced
 Pickles (Optional)
 Unsweetened yogurt (Optional)

METHOD

For the bread

1. Take your roll and cut it almost in half, like a hot dog bun. Open it gently without breaking it in half. Add the chopped garlic inside and drizzle a little olive oil on it. Toast the bread until it’s lightly browned and the garlic is cooked. Once the bread is fully toasted, turn off the oven.

For the filling

1. Heat a nonstick pan over medium-low heat. Add some oil. When the oil is hot, add the onions and a pinch of salt. Sauté the onions for about 8 minutes until they’re translucent and browning.
2. Next add the chopped mushrooms, thyme and a bit more salt to the onions. Add a splash of wine or whiskey. Sauté until the mushrooms are completely cooked and browning. Once done, turn off the heat.
3. Slice the steak into small, minced pieces. Heat a nonstick pan and add some oil. When the oil is hot, add the steak. Cook the steak for a few minutes on one side, then flip it. Do this until the steak is begins to crisp on all sides.
4. Next, mix the onions and mushrooms in with the steak. Add slices of vegan cheese to the veggies and steak, adjust the heat to medium-low and cover. Let cook as the cheese melts for about 7 minutes. Then, turn off the heat, but keep covered until the cheese has completely melted.

For the herby mayonnaise

1. In a small bowl, mix together some herbs and mayonnaise.

Assembling the sandwich

1. Take your bun and spread mayonnaise on each side. Then generously stuff it with the decadent filling! Serve with a side of pickles and yogurt for some refreshing accompaniment.

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