By KSTP
Updated: January 27, 2025 - 10:49 PM Published: January 27, 2025 - 4:34 PM
Video Player is loading.
Current Time 0:00
/
Duration 0:00
Loaded: 0%
0:00
Stream Type LIVE
Remaining Time -0:00
1x
Chapters
descriptions off, selected
captions settings, opens captions settings dialog
captions off, selected
This is a modal window.
Beginning of dialog window. Escape will cancel and close the window.
End of dialog window.
Cheesesteak Sandwich
Cheesesteak Sandwich
Teena Anderson, owner of Anoka Meats and Sausage prepares a warm sandwich for a Monday Night Meal!
Fresh buns or kaiser rolls 2 lbs sliced Ribeye or Top Sirloin (ask the butcher shop to cut the meat on the slicer using #3 setting) ½ lb thinly sliced provolone cheese 2 white onions, thinly sliced 2 tsp minced garlic 1 tsp kosher salt 1 tsp ground black pepper Olive oil for sauteing onions 1 au jus packet Extra salt & pepper for seasoning
Heat a cast-iron skillet or flat top griddle over medium-high heat.
When hot, add the oil, add onions and cook, stirring until caramelized, about 6 minutes.
Add the garlic, salt and pepper and cook, stirring for 30 seconds.
Push off to 1 side of the pan or griddle.
Add the meat slices to the hot pan and cook, stirring until the meat is barely pink, about 2 minutes.
Mix in the sauteed onion.
Top the mixture with cheese slices and melt, stirring into the meat mixture. Remove from heat.
Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice.
Serve with horseradish* & au jus (optional).
Alternative preparation: prepare the onions and meat, then transfer to a crockpot and pour the au jus over the mixture. Layer the provolone cheese on top. Set the crock pot heat to low just until the cheese melts, then switch to keep warm to serve. Best served with big buns and horseradish, even a little mayo on the side.
*Creamy Homemade Horseradish Sauce
½ cup heavy cream, chilled ½ cup crème fraiche or sour cream 2/3 cup (5 ounces) prepared horseradish 2 tablespoons finely chopped chives 1 tsp kosher salt, plus more if needed Freshly ground black pepper to taste
Fresh buns or kaiser rolls 2 lbs sliced Ribeye or Top Sirloin (ask the butcher shop to cut the meat on the slicer using #3 setting) ½ lb thinly sliced provolone cheese 2 white onions, thinly sliced 2 tsp minced garlic 1 tsp kosher salt 1 tsp ground black pepper Olive oil for sauteing onions 1 au jus packet Extra salt & pepper for seasoning
Heat a cast-iron skillet or flat top griddle over medium-high heat.
When hot, add the oil, add onions and cook, stirring until caramelized, about 6 minutes.
Add the garlic, salt and pepper and cook, stirring for 30 seconds.
Push off to 1 side of the pan or griddle.
Add the meat slices to the hot pan and cook, stirring until the meat is barely pink, about 2 minutes.
Mix in the sauteed onion.
Top the mixture with cheese slices and melt, stirring into the meat mixture. Remove from heat.
Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice.
Serve with horseradish* & au jus (optional).
Alternative preparation: prepare the onions and meat, then transfer to a crockpot and pour the au jus over the mixture. Layer the provolone cheese on top. Set the crock pot heat to low just until the cheese melts, then switch to keep warm to serve. Best served with big buns and horseradish, even a little mayo on the side.
*Creamy Homemade Horseradish Sauce
½ cup heavy cream, chilled ½ cup crème fraiche or sour cream 2/3 cup (5 ounces) prepared horseradish 2 tablespoons finely chopped chives 1 tsp kosher salt, plus more if needed