cheesesteak-panini-6307.jpg

Cheesesteak Panini

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by: Daniel Shaw






Living in the UK I have always found it hard to make an authentic Philly cheesesteak as, depending on who you ask, it must contain either American cheese or Provolone; both of which are hard to come by here. So instead I decided to make my very own recipe, hopefully making it a little less greasy and a little more healthy at the same time.




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ingredients

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serves: 2

2 part-baked baguettes

8-9oz rib-eye steak

1/2 pepper

1 red onion

Splash of cider vinegar

1 handful Cheddar

1 handful red leicester

1 handful of rocket

A knob of butter

Salt & Pepper

Nutrition Facts
Cheesesteak Panini

Servings Per Recipe: 2

Amount per Serving

Calories: 367

  • Total Fat: 16.5 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 94.7 mg
  • Sodium: 408.4 mg
  • Total Carbs: 21.6 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 3.4 g
  • Protein: 33.3 g
VIEW DETAILED NUTRITION

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preparation

cheesesteak-panini-6307.jpg 1.  Remove the steak from the refrigerator a couple of hours before you begin cooking, this will allow it to come to room temperature…

2.  First, season your steak with salt and pepper; aim for equal amounts of each. Get a frying pan on a medium-high heat, add a little olive oil and fry the steak to your liking.

3.  Once cooked, remove from the pan to rest. Whilst the steak is resting, chop the onion and pepper, I personally like to slice half and dice half, but that’s just me. However, I do prefer to slice the pepper, I believe it adds to the aesthetics of the final dish.

4.  Now it’s time to sauté the onions and pepper, reduce the heat on the pan. Add the onion and pepper, fry for a minute then add a splash of cider vinegar and let it bubble away. This should add a sour tangy flavour to the sweetness of the red onion. In the meantime slice the steak into approx. 1cm strips. Once the vinegar has cooked away, remove the onion and pepper from the pan.

5.  Now it’s time to make the panini.

6.  Cut the baguettes in half, and remove the ends; this is optional, I like to remove the ends of the baguette as it makes the final panini look incredible!

7.  Once the panini press has warmed up, butter the outside of the baguette. this will prevent it from burning and also give it a golden shine. Once buttered, place the bottom half on the grill and add the filling:

8.  Starting with the rocket, layer the fillings by adding the red onion/pepper, then the steak strips and finally top it off with a mixture of the cheeses. Place the top on the panini, firmly press down to stop it falling apart. Close the panini press and cook for 2-3 minutes before flipping it round and cooking for a further 2-3 minutes. Whilst it’s cooking, keep your eye on it as all panini presses are different and therefore cooking times may vary.

9.  Once cooked, carefully remove from the press. Serve and enjoy!!

Cooks' note:
http://a-shaw-thing.co.uk/?p=152

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