Jeffs Original Chicago Style Cheesesteaks With Taylor Street Sauce Recipes

STEAK JOINT CHICAGO CHEESE STEAK

Steps:

• Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
• Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.

JEFF'S ORIGINAL CHICAGO-STYLE CHEESESTEAKS WITH TAYLOR STREET SAUCE

Steps:

• For the Taylor Street cheese sauce: Set a medium saucepan on low heat. Add the evaporated milk, Dijon and hot sauce and whisk together until uniform and smooth. Toss the grated cheeses, Gorgonzola and cornstarch together in a bowl until totally coated. Whisk the cheese into the saucepan and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• For the cheesesteaks: Preheat the oven to 350 degrees F.
• Brush the sub rolls all over the outside and inside with the oil and set them on a sheet pan. Bake until lightly toasted, about 5 minutes.
• Heat a large nonstick skillet over high heat. Add the oil and the meat in a nice even layer. Season with the garlic salt. Now, don't move the meat. Let it get a nice crispy crust, 2 to 3 minutes. Using tongs, flip the mound of meat to give the top of the pile some heat exposure. Top with a few ladles of the cheese sauce. Mix it around a bit until the succulent cheese and the crispy meaty bits all marry into one homogenous nebulous mass, then take off the heat immediately to preserve all that juiciness! Divide the meat among the rolls, stuffing each roll to the brim. Top with additional cheese sauce, some sliced roasted red peppers and crispy fried onions. Serve with some BBQ chips, a cheesesteak bib and about 6 cold light beers.

MINI BUFFALO CHICKEN CHEESESTEAKS

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and sauté until softened slightly, about 3 minutes.
• Add onion and season with salt and pepper. Sauté until softened, about 7 minutes.
• Stir in the chicken. Add heavy cream, buffalo sauce and blue cheese. Stir and cook until heated through, about 3-5 minutes. Season with salt and pepper.
• Turn heat to low and keep warm.
• Microwave the Cheez Whiz in a heat safe bowl for about 90 seconds, stirring every 30 seconds.
• Wrap the rolls in damp paper towels and microwave for 90 seconds.
• Fill each roll with buffalo chicken mixture, drizzle with warm Cheeze Whiz, and garnish with green onions, parsley and blue cheese crumbles.