"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
