Spice-Crusted Carrots with Sambal Yogurt


Cheesified, flash-fried, tender ribeye, muddled with sauteed sweet onions and fiery, fresh jalapenos.


Wikipedia says:  "The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread," according to a 1987 exhibition catalog published by the Library Company of Philidelphia and the Historical Society of Pennsylvania."

They had me at 'frizzled beef'.  Frizzled ribeye, no less!   Those Philidelphians!

And then I found a super good recipe for Cheesesteak on The Little Kitchen foodblog.  I did change things up from the original recipe quite a bit, but definitely got the best hot tips for putting together a damn good cheesesteak sandwich.  Damn good.

I left out green peppers and mushrooms, opting for the spicy kick of fresh jalapenos, instead. Yum!  But, of course, you might want to opt those green peppers and mushrooms right back into the mix.

Forest Grump devoured two freshly made cheesesteak sandwiches, with gusto, smacking his lips and exclaiming, "Mmmm....Mmmm....Mmmm"

Thanks for that, The Little Kitchen.  My home is happiest when Forest Grump is Mmmm-ing.

Given the chilly winds of November are about to have their way with us, the timing couldn't be better for exactly this kind of devilishly delicious comfort in a bun.  So get out there and grab a couple of beautiful ribeyes, frizzle them up and see who you can get Mmmm-ing.

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"Too few people understand a really good sandwich."
~ James Beard

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JALAPENO CHEESESTEAKS - Makes 4 sandwiches

4 fresh hoagie rolls, split and lightly buttered
4 tablespoons mayonnaise
1 large sweet onion, halved, sliced
2 good-size fresh jalapenos, sliced very thin
2 beef ribeye steaks (about 1 1/4 to 1 1/2 lbs) (partially frozen**, so you can easily slice very thin across the grain and then chop roughly again, so they are small pieces - as pictured, below)
Sea salt & freshly ground black pepper
4 tablespoons butter
8 slices Cheddar, Havarti or Provolone

Cheesesteak cut**I buy fresh ribeye and then stick them in the freezer for 1-2 hours, just until slightly frozen, so that I can slice them supah thin.  Works like a charm, everytime!**

Heat large, non-stick skillet over medium-high heat and grill the cut and buttered side of the hoagie rolls until toasty, golden brown.  Spread both sides, lightly, with mayo. Set aside.

Add 1-2 tablespoons butter to the large non-stick skillet over high heat.  Add the sliced onions and jalapeno.  After a couple of minutes, if necessary, adjust heat to medium-high and cook and flip, about 5-8 minutes, or until golden brown and cooked down.  Remove from pan, onto a plate.

Wipe the skillet, with a paper towel, add 1-2 tablespoons butter and return to stove, over high heat.  Add sliced steak to the pan, season generously with salt and pepper and cook for 2-4 minutes.  Cheesesteak cheese

Add in onions and jalapenos, and fry and flip for 1-2 minutes.  Divide the meat & veggies in half, separating a bit, with a flipper, and lay the cheese slices on top and allow the cheese to melt for 1-2 minutes.

Divide the cheesy, frizzled beef and veggies into four and scoop and slide onto prepared hoagie rolls, pressing down a bit, so that all that succulent frizzleness becomes good friends with those hoagie rolls.

Cut each sandwich in half, and serve up hot and juicy, with chips or salad.  Mmmmmm!