Party-Ready Cheesesteaks

Alright guys, it's Superbowl Sunday,

in case you're wondering what you can make for your guests,

we got a great idea, just make some cheesesteaks.

You know, I'm not gonna go out and call it

a Philly Cheesesteak because, you know,

we add some of my personal favorites to it,

I like peppers and onions, I put provolone cheese

and a little bit of white American,

not a big fan of the melty cheese sauce,

that's not really my thing, but for the Superbowl,

nothing can be better than a little cheesesteak.

We got our peppers and onions,

so I like to do a little bit of a mix,

both red and green, adds a little bit of a different flavor,

a little bit of color, looks real nice.

Makin' me cry over here.

I like to add just a little pinch of salt.

If you wanna just add a couple tablespoons of olive oil,

you can use vegetable oil, I just, why not use olive oil.

We're gonna let that heat up for a little bit

and then we'll add the peppers and onions right to it.

Medium heat and just keep an eye on it.

You don't wanna get too, too much color,

if it starts to pick up color and look like

it's caramelizing a little too much,

turn it down a little bit and you

can add a little splash of water

and just scrape the bottom of the pan.

Kind of de-glaze it, in a sense,

and that'll just keep it in a real nice happy place.

You know, a cheesesteak is not some lean piece of meat,

it's kinda greasy, kinda messy in a way,

and boneless short ribs kind of delivers all of that.

So, I like to cut them in half like that.

I lay them out on a sheet tray like so,

cut them in half long-wise, and then we're just

gonna pop 'em in the freezer for 40 minutes

and then we'll slice them from there.

So, we just pulled our short ribs out of the freezer,

they're nice and firm but they're not frozen.

I like to cut them into portions just so everything's

ready for when we get to the griddle later,

eight ounce portions per sandwich,

and I like to separate them with just

little cut up pieces of parchment,

so that when you're making sandwiches

you don't have to worry about finding

the right ratio of meat, you're already ready to go.

Each piece of paper is a sandwich.

So, we got our grill pan heated up,

we got about medium-high, not too hot but hot enough.

Add a little bit of oil to the skillet,

not too much because the short ribs have

so much fat in them that you don't really

need to go crazy adding oil because once it starts

cooking it's just gonna get nice and beautiful.

So, kind of just start to chip it out,

almost, not shred it, but just kind of break

it up so you're not getting these big steaky

bites and it eats really well as a sandwich.

Just a little bit of salt and pepper,

not too much, and here we go,

we got our already sauteed hot peppers and onions.

What I like to do is a little bit

of a shingling of the cheese,

one slice of the white American,

then a slice of the provolone,

another slice of the white, and then the provolone.

Lay that down nice and flat.

[Man] Nice!

[Brad] Right, we got a nice shingle going.

Yeah, see a lot of people think that

when you first hit it on the flat top

of the griddle or whatever,

you wanna, like, kill it and get all your

color then but this is where you're

gonna start to get your color, you know,

all this is gonna start happening

around those edges, you know.

[Brad] And when we take it off the grill pan,

you'll see they'll be a nice little-

[Chris] Crusted together.

Yeah, and that's kinda nice,

and then a little bit of softer meat on top,

but by the time the cheese melts,

everything will be fully cooked.

Bread, you can see we got nice little crusty bits.

Right into the foil or the parchment,

give it a little wrap, little fold, like that.

And you just throw that on your tray,

let that hang out for a little bit,

but let them sit and that's where the marriage happens,

the cheese'll melt even more,

everything kind of sets up,

you don't want it super hot,

you almost want it, just, above warm.

And if you don't wanna wrap them up in foil,

which, you know, I recommend you do,

if you don't wanna wrap them up in foil,

you can just go straight to a platter.

Super simple, easy to make, crowd-pleaser,

great for a party, great for the Superbowl.

Thanks for tuning in, you'll find the recipe

at BonAppetit.com or in the February issue.

We'll do a little dip on there, nice...mmm.