Monday, June 27, 2011

BGE Leftovers: Philly Cheesesteaks

Let me first apologize for the lack of posts recently.  I am currently revamping my deck and in the process I have had to move the egg toward whatever side of the deck I am not working on.  This has prevented me from cooking on it recently so here is a slightly different post.  I got a little creative with some leftover ribeyes. The connection to the BGE is that the steaks were originally cooked on the green egg by FIL.  I got to bring the leftovers home and decided to throw together some cheesesteak sandys.

Prep:
I used one and a half ribeyes and pulled them out of the refrigerator to get back to room temperature.  I cut up an onion and green pepper and cooked them in a pan with olive oil, salt, and pepper. When the onion and pepper were almost done I added the ribeyes sliced very thinly to heat up making sure not to cook the steak any more.  I add a some chipotle Gouda and served on a whole wheat buns.

Onion and green pepper getting happy.

Sliced the ribeyes thin.

Warm steak with onions and green pepper and then add cheese.
Added a little extra cheese because you can never have enough.
Served with goldfish, very posh.
Notes:
This was a very good use of leftover steak and got me through a few nights of cooking for one.  However, I would much rather be cooking on the egg.  Here is a preview of the deck remodel if you are interested.

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