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Photo: Melt Bar and Grilled

Cleveland Cheese Steak

From: Executive Chef Matt Fish, Melt Bar & Grilled, Cleveland

Yield: 1 Sandwich

2 slices rustic farmhouse Italian bread
5 oz Braised Beef Brisket
4 1 oz slices Provolone cheese
2 oz grilled onions
2 oz grilled bell peppers
2 oz Garlic Mushroom Blend
2 oz Rosemary-Onion Aioli
as needed, roasted onion aioli

Braised Beef Brisket

1 c. onion, sliced
24 oz. beef brisket
¼ c. garlic
1-1/2 tsp kosher salt
1-1/2 tsp. black pepper
1-1/2 tsp rosemary, ground
1-1/2 tsp. onion powder
1-1/2 tsp. roasted garlic powder
3/8 c. Burgundy wine
3/8 c. water

Garlic Mushroom Blend

3 qt. button mushrooms, sliced                                                                      
2 qt. portabella mushrooms, sliced
3/8 c. Burgundy wine                                                                                    
2 tsp. shallots, diced
1-1/2 tsp. garlic, minced
1-1/2 tsp. vegan beef base
¾ tsp. kosher salt
¾ tsp. black pepper
¼ tsp. thyme, dried
¼ tsp. rosemary, ground

For Brisket: Line the bottom of a 4” deep roasting pan with the onions and set aside. Rub the brisket thoroughly with the garlic and dried seasonings. Set in the pan on top of the sliced onions. Pour wine and water into the pan and wrap tightly with foil.  Bake in a 325˚ oven for 5 hours. The finished brisket should be tender enough to pull apart easily. If desired, the onions and cooking liquid may be incorporated into the meat, once pulled.  Makes about 1.25 pounds (4 5-ounce portions).

For Mushroom Blend: Combine all ingredients in a sauce pot. Sauté over medium-high heat and stir frequently to sweat the mushrooms. When the mushrooms become soft and turn gray in color, remove them from the pot and drain any excess liquid. Spread the finished mushrooms onto sheet trays to cool completely before portioning/vacuum bagging. Reserve liquid for use in other recipes. Makes about 5 cups (4 1-1/4 cup portions).

To assemble: Spread margarine on each side of bread. Toast bread slices until golden on both sides. Place two slices of cheese on each slice. Add heated beef to one slice of bread. Add to the beef side garlic mushroom mix, bell peppers and onions. Put sandwich halves on sheet tray and place in salamander for 45 seconds or until the cheese is completely melted.

To serve: spread roasted onion aioli on to the cheese side and place on top of the beef side. Skewer, cut and plate the sandwich.

Note:  Can be made vegetarian and vegan. For vegetarian, substitute seitan for pulled beef. For vegan, also substitute vegan mozzarella cheese and vegan mayonnaise in aioli recipe.

 

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