PHILLY CHEESESTEAK GARLIC AIOLI
I got a few blocks of Tillamook’s Vintage White Extra-Sharp Cheddar. I knew immediately that I would make a cheesesteak using a chuck roast, cooked to perfection. I decided to make it “Philly-style” by adding a lot of caramelized bell peppers and onions. The dish was still lacking something, so I made a homemade garlic aioli to slather on top.
The creamy cheese and garlic aioli were a great combination. The flavors blended so well, and I loved how the cheese was not too overwhelming.
This sandwich is sure to be a staple in our home!
1/4 cup mayonnaise
Two cloves garlic pressed
Butter 2 tablespoons
One pound of thinly sliced 1 pound chuck steak
Taste Kosher Salt and freshly ground Black Pepper
One onion, thinly sliced
Red bell peppers, 1 sliced
Green bell pepper
Toasted four hoagies roll for serving
1 cup white cheddar cheese shredded
Preheat oven to broil.
Combine mayonnaise with garlic in a small dish. Set aside.
Melt butter over medium heat in a cast iron pan. Add the steak to the skillet and cook for 5-6 minutes until it is medium rare. Season with salt and pepper. Transfer the steak to a serving plate.
Add bell peppers and onion to the skillet and cook for 5-6 minutes until golden and tender.
Spread generously the garlic aioli in each roll. Add cheese, steak, bell peppers, and onions. Place in the oven and bake for about 2 minutes, until the cheese is melted.