What a whirlwind this past week was! San Francisco was amazing. I cannot wait to share with you all the photos of what we did and eats we ate. Hands down, San Francisco is my favorite U.S. city. Just when I thought I’ve done it all, you find out even more to do! It’s good to be back, though. I was exhausted!
Let’s talk VMA’s real quick. Miley’s performance? A big w-t-f. Girl needs to stop with the shock value and just be Hannah Montana again, ok not really, but tone down the trashy! I’d love to be a fly on the wall when Miley told him Liam what she was planning on doing for her performance.
Hands down, best image of the night that sums up Miley’s overall performance from the Smith family.
The *NSYNC “reunion”? Kind of lackluster and anticlimactic. But JT’s KILLER performance? How does he have the stamina for that?! He’s amazing. Sorry, I’m a late 90’s girl, I have to bring my teenie bop moment out. Also, did you know I share the same birthday as JT? Yup, January 31st. I’m automatically epic, right?
So I HAVE to ask the age-old question: were/are you a BSB or *NSYNC fan? :)
Okay, on to the food!
A couple months ago, I got a sudden craving for cheesesteaks. There’s this deli by my office and they make a really killer rueben-style cheesesteak. It’s one of the most addicting sandwiches and it’s bad news that it’s so close to me for lunch! I’ve already been back on numerous occasions and I’d inhale the entire sandwich as soon as I got back to my desk. How embarrassing, lol…however, when the craving for a cheesesteak hit me, it wasn’t a work day and I wasn’t within walking distance to just go get one. I had to make one myself!
In the midst of the craving, I remember that Julie shared a neat trick about making cheesesteaks a while back (Lindsay also made her cheesesteaks this way, too). Wrapping them tightly in foil and popping them in the oven for 10-15 minutes. It softens up the bread and lets everything meld together. I never really thought to do it this way so I thought I’d give it a shot because I was really craving a ooey gooey cheesesteak with some ridiculously soft bread.
I’m really impressed with this little trick! It really does make everything soft and melty. The flavors saturate the bread, too. I love it! I have since adapted this method of making subs into how I make all my subs! Just a few weeks ago I used this same method and I made some pepperoni meatball subs and they turned out just as good – soft bread, gooey and melted cheese, toasty and warm on the inside. Thanks for the great tip, Julie!
This method of making cheesesteak sandwiches is a keeper!
- 3/4 pound of thinly sliced ribeye steak, I get mine in bulk from the Asian supermarket in the meats section. They have them pre-thinly sliced. Just ask where the bulgogi meat is
- 1 medium green pepper, sliced into strips
- 1 medium onion, sliced into strips
- 6 oz portobello mushrooms, sliced
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
- 2 sub rolls, sliced in half (but not all the way through)
- Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
- In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
- In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
- To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.
- Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
- After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it'll be hot) and enjoy!
Method adapted from The Little Kitchen
Posted on August 26, 2013