Saturday Eats - Philly Cheese steak

With steak cooked in bacon fat, jalepno's and homemade beer cheese, what's not to like?

Range "Philly" (serves two)

3/4 lb. top round steak
2-3 slices bacon
1/2 sweet onion
2-3  small jalapeno peppers chopped- chopped and seeds removed
1/2 cup of sliced bell peppers, assorted colors
2 Tablespoons extra virgin olive oil
3/4  top round steak
salt, pepper, garlic powder (optional)
2 soft  hoagie rolls


Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.

Make the beer cheese (recipe below) and keep warm.

Remove plastic, and working quickly cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

Peel onion into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into bite sized pieces.

Cook bacon and remove and set aside on a paper towel, leaving bacon fat and adding an additional teaspoon of olive oil if needed to coat pan. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add peppers to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often.

Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover the bowl with a clean dish towel to keep the mixture warm.

In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add additional olive oil to keep meat from sticking if necessary.

Season meat to taste with salt, pepper, and/or garlic powder

Serve meat, peppers, and onions on hoagie rolls, top with Beef cheese, smoked paprika and green onion (optional toppings)

Beer Cheese (serves 4, cut in half if making just two sandwiches, or save remainder for warm chip dip)

12 ounces white cheddar cheese, shredded
1 1/2 tablespoons cornstarch
1 (12 ounce) bottle beer, preferably brown ale
5 ounces evaporated milk
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (I use Scoville Brothers Singing Smoke)


Toss cheese with cornstarch in a medium bowl; set aside.

Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat until gently steaming, whisking frequently to prevent scorching.

When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in hot sauce and season with salt to taste (with the amount of cheese I didn't add salt)