German Style Cheesesteak With Roasted Sweet Potato Recipes

GERMANY'S VERSION OF THE "SOUTH PHILLY CHEESE STEAK WITH A TWIST"

Steps:

• Brine: in a nonreactive container or resealable plastic bag combine the spring water, Gewurztraminer, sugar, citrus zest and juice, grapeseed oil, salt, peppercorns, and bay leaves. Set aside.
• Remove the pork loin from the package and pat dry to remove all the liquid, wash the pork loin under room temperature water and repeat the pat dry method. Next, trim some fat from the top of the pork loin and place the loin in the brine. Refrigerate for 24 hours below 41 degrees F or lower.
• Remove the pork and discard the brine. Lightly pat it dry and place it on a flat 1/2 sheet pan, lightly wrap in plastic, and put into the freezer. When the pork is slightly frozen, using a machine slicer (deli slicer) slice the frozen pork paper thin. Portion the pork loin into 6 servings of 5.6 ounces each if just a little heavy that is fine you have room for error with the extra ounces. Put each portion on small deli sheets or parchment paper and place them in the refrigerator until ready for use. Be sure to properly sanitize the deli slicer and wash it in hot soapy water.
• Finishing the sandwich: Preheat a large flat top "Philly Style" gas griddle about 26 by 18-inches to 350 degrees F for 5 minutes. Pour 4 tablespoons grapeseed oil in the center of the griddle, spread evenly and let the oil get hot. Place the julienne onions on 1 side of the griddle and let them caramelize about 4 minutes. On the other side of the griddle, place the ground bratwurst and let cook through to an internal temperature of 155 degrees F. Chop the brats into smaller crumbles. When the brats and the onions are fully cooked, about 5 minutes more, toss them together and to one side of the griddle on low-heat (160 degrees F for hot holding). On the side that you just removed the brat and onion mixture, place the kraut and the julienned apples and cook until tender, another 4 minutes. When the kraut and the apples are fully cooked toss them together with the onions and brat's. Deglaze with the beer and reduce until it has evaporated. Hold the apple mixture with the onion and brats on the cooler part of the griddle.
• Remove the shaved pork loin from the refrigerator. Drizzle the last 4 tablespoons grapeseed oil on the part of the griddle that is at 350 degrees F and cook the shaved pork loin about 5 minutes. Lightly rough chop the shaved pork loin "Philly style"- place 1 spatula on a section of the pork loin and hold firmly and with a second spatula pull gently apart (pull away from each other and away from your body). When the shaved chopped pork loin is fully cooked and no visible blood, be sure it is fully chopped "Philly style" toss with the warm kraut, onion, apple, and brats, and section into 6 (6-ounce) portions on the griddle. Top each portion with 2 ounces Limburger cheese. Place 1 sliced pumpernickel hoagie roll on top of the melted cheese/pork portion and place a spatula under it. Place one hand on top of the roll and flip sunny side up while catching the pork-melted cheese stuffed roll in the same hand that you use to place on the roll.
• Serve with mustard, German pickles and German beer.

GERMAN-STYLE CHEESESTEAK WITH ROASTED SWEET POTATO

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 450 degrees. Let preheat, at least 10 minutes Set cream cheese on counter to soften Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using diced chicken, pat dry and season all over with garlic pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using sliced pork, follow same instructions as steak strips in Step 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. 1 Roast the Sweet Potato Place sweet potato on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into sweet potatoSpread into a single layer and bake in hot oven until browned and tender, 22-25 minutes, flipping once halfway through.Rest baked sweet potato on baking sheet, 5 minutes.While sweet potato bakes, make sweet and sour cabbage. 2 Make the Sweet and Sour Cabbage Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add cabbage and a pinch of salt and pepper to hot pan. Stir occasionally until wilted and beginning to brown, 1-2 minutes.Add sugar and cider vinegar. Stir constantly until almost entirely evaporated, 1-2 minutes.Remove from burner and remove cabbage to a plate. Reserve pan; no need to wipe clean. 3 Cook the Steak Strips Separate steak strips into a single layer and pat dry. Season all over with garlic pepper.Return pan used to cook cabbage to medium-high heat and add 1 tsp. olive oil.Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Remove steak strips to a plate and rest, 3 minutes. Wipe pan clean and reserve. 4 Make the Cheese Sauce Return pan used to cook steak strips to medium-low heat and add 1/4 cup water and cream cheese. Bring to a simmer.Simmer, 1 minute.Then stir constantly until cream cheese is melted and combined, 2-4 minutes.Still stirring constantly, add Swiss cheese in small pinches, stirring until melted and combined.Remove from burner and season with a pinch of salt and pepper. 5 Toast Buns and Finish Dish Separate buns, if necessary.Place buns directly on oven rack and toast in hot oven until warmed through, 2-3 minutes.Plate dish as pictured on front of card, topping bottom bun with dressing, steak strips, cheese sauce, sweet and sour cabbage, and top bun. Bon appétit!