Chain of Bull Cheese Steaks
(from Randygirl’s recipe box)
I have to give props to Alton for adding the Philly Cheesesteak to his collection. However, a real cheeseteak uses American Cheese. I would skip wrapping the steak in aluminum foil, it will only get the roll soggy (unless you toast the roll first).
Don’t forget to slice open the roll half way so the top doesn’t come off the roll completely. After the meat cooks, pile it up in long rows, layer cheese over meat, and then put the roll over the meat so all you have to do is scoop up the meat into the roll in one motion. Let the roll sit over the meat for a few minutes to soften and toast it.
Source: Alton Brown (Good Eats) (from RecipeThing user Violetdragonfy)
Categories: Alton Brown aka God of YUM
Ingredients
- 1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
- 2 teaspoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, julienned
- 2 hoagie rolls
- 2 ounces grated Mimolette cheese
Directions
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Remove the beef from the refrigerator 1 hour before cooking.
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Preheat a grill pan over high heat.
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Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
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Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
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Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.