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I am a little bit stuck in a rut. A rut with Italian beef and Hawaiian sweet dinner rolls. So, after lamenting about this rut with my pals Megan, Liz and Hannah over lunch last week, Megan suggested I try making a Philly cheesesteak sandwich. OH. MY. WORD. Was that a good suggestion!
I was fortunate because I had a crock pot simmering at home with Italian beef in it.
When I got home I sliced up some onions and tossed them in six tablespoons of butter to begin the caramelization process.
Now, just let the onions cook on a medium low heat for 15-20 minutes. Stir occasionally until they begin to turn a light brown color.
Once they look like the above left picture, throw in a sliced green bell pepper to begin sautéing.Once the pepper is tender, if you are a mushroom lover like me, toss in a few sliced ‘shrooms. While the onions were doing their thing about 10 minutes ago, you need to begin your cheese sauce. The key to a great cheesesteak sandwich.
Start with one tablespoon of butter and one tablespoons of flour and make a rue. Stir for about one minute before adding milk.Pour in about a cup and a half of milk. More if you want the sauce to be runnier. Stir until it is thickened. Remove from heat. Add 1 cup of Monterey Jack cheese. It is best if it is shredded. I, however, am lazy. I cut it into chunks.
Have I mentioned I like a little spice in my life? I grabbed some pepper jack cheese slices and threw two in for the good of the cause. Not necessary. Also not to spicy if you don’t like heat.One you have the cheese melted, veggies sautéed, grab your rolls. Your Hawaiian sweet rolls to be exact.Slice them in half and begin building your sliders.
Cheesy, yummy, melt in your mouth goodness.
What do you have cooking this week? Did you have some great recipes for Easter? Do share!