As a New York Giants fan, it pains me to write this, but….The Philadelphia Eagles are going to the 2018 Superbowl. I will take a moment of silence for my team’s horrific season, and brace myself for all the Eagle’s fans overzealous insanity.
But with that said, I always like to find a silver lining in things that I usually would find abysmal, and in this case the silver lining is the Cheesesteak. When I think of Philadelphia, as a chef, I immediately think: Cheesesteak.
I have only had one legit cheesesteak in my life, about 12 years ago, while in Philly, and I have to admit, once I got past the artery clogging looks of it, it tasted pretty good. So, to “celebrate” (ugh) the Eagles and their pretty epic triumph yesterday, I made a Chef-y version of the Philly Cheesesteak.
Instead of making it a sandwich, I made it more of an open-faced, bruschetta style. I used some beautiful Boneless Rib Eyes, which I grilled outside because it was an unseasonably warm day, and nothing is quite like the taste of grilled meat. I slow cooked the onions and peppers and topped it all with some spicy Pepper Jack Cheese….. and all of this was piled on a fresh doughy baguette from our local bakery and crisped under the broiler to perfection.
This was beyond delicious, and was a more elegant way to get the flavors of a cheesesteak, without the semi-gross look they tend to have from a fast food place.
Philly Cheesesteak Cheesy Bread
The Classic Philly's Cheesesteak made more upscale