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Best Cheesesteak of all time?

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Philly Cheesesteak in the Dutch

philly cheesesteak

I have been fortunate enough in past years to visit both Geno’s and Pat’s for the best cheesesteaks on the planet.  I have also come across some viable contenders in the most bizarre places like The Philadelphian in Sandy UT.  The bottom line is I can’t count on any of them to deliver at base camp.  So the obvious solution is to make them myself in my trusty but not rusty Dutch oven!

philly ingredients

The recipe is pretty straight forward.  You can alter ingredients as you wish for your taste, but this one is all for me.  You will find many RUB recipes in “I’m in Dutch!”

  • Ingredients:
    • Steak RUB ground in your herb grinder.
      • Seasoning Salt
      • Pepper Corns
      • Dried Thyme
      • Dried Rosemary
    • Sirloin Steak
    • Worcestershire sauce
    • Yellow Onion
    • Mushrooms
    • Provolone Cheese
    • Olive Oil

onions and mushrooms

  • Sauté Onion in olive oil to translucent, season with salt and pepper, set aside
  • Slice steak as thinly as possible
  • Season steak with steak rub
  • At high heat brown steak, do not over cook

brown the steak

  • Add back the mushroom and onion (use your Dutch oven mitt)
  • Add provolone and move all heat to the top of the Dutch
  • Melt cheese

 add mushrooms and onions

Serve on toasted rolls or with vegetables for that Keto vibe.  The fresh rosemary and thyme really shine on this sandwich.  While others may argue the mushroom angle, I am a big fan of their added flavor to compliment the steak.  Give it a try “Wade’s way” then yours and see for yourself.  The competition for the best cheesesteak may never be settled, however, my philosophy will remain, “life is too short for just one cheesesteak!”

 philly cheesesteak on a tomato roll

Be Happy, Be Cheesy, and Share Your Adventures!

 www.wadehaggard.com

 

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  • Bob Brown on

    As a Philadelphian; I approve of everything about your methodology. Looks delicious. But the real discussion only begins there. You gotta attend to the bread. Sarcones travels well; and presumably you will have no problem keeping it frozen until ready to use at the higher altitudes of K2.
    Next time in Philly, stop in at John’s Roast Pork on Snyder for a steak, and a pork. No slight to Pat’s who is at the center of the cheesesteak universe; but John’s is the best.


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