Velvet Room at CLIFT Chef Thomas Weibull’s Sourdough Cheese Steak Recipe

Chef-Thomas-Weibull

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” – Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by

Chef Thomas Weibull (Velvet Room at CLIFT

 

Open face Sour dough Steak Sandwich 

1 Loaf Pullman Sour dough Bread from Panorama Breads (Sliced lengthwise should get 4-6 long slices)

2  lbs Top Round (slice thin)day before may help to slightly freeze meat to get optimal thin slices

Home Made Cheddar Chez & Pickled Jalapeno

1 cup Whole Milk

½  cup cubed Velvetta Cheese

½ cup cubed Cheddar Cheese

Worchester Sauce to taste

Sliced Pickled Jalapeno

Add all in pot and slowly melt cheese until thoroughly mixed can be made a day ahead

 Crisp Onions

2 ea  Sliced Thin Spanish  Onions

Wondra for Dregding for Onions

Fry in until crisp in a fryer

2ea Haas Avocado
 Sliced thin

Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the slices of meat quickly on both sides. Then toast sourdough that has been buttered on one side in a pan butter side down place cooked meat  on top then ladle Chez whiz  over and remove from pan cut  1 ½  inch slices and top with crisp onions and Avocado

 

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