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Thursday, March 17, 2005

German Philly Cheesesteak Sandwhich


Jacob's dad (my father-in-law) helped me with the ingredients for the recipe.

1 Baguette (French bread)
1/2 Green Bell Pepper, sliced
1 small onion, sliced
100 grams (about 8 slices) of Provolone Cheese
300 grams (about 1/2 Lb.) Beef Gulash meat, thinly sliced
water
Salt to taste
relish
Teufelspaprika (Devil's peppers, basically a spicy canned pepper)
Katstup

Freeze Goulash meat for about 30 minutes so that it is easier to slice. Slice thinly; set aside.
Slice onions and green bell pepper. Heat up a medium sized skillet--do not add oil or fat or any thing. Add the meat and start cooking. Add water about 1/8 of a cup at a time so the meat doesn't burn to the pan, but not too much so it doesn't boil. Keep adding some water once it is evaporates until the meat is almost dones and then add no more water. At this point add the onions and cook till they are to your desired doneness (I like mine soft). Add the bellpeppers and cook to your desired doneness (I like mine crunchy). In the meanwhile cut the baguette in half and then cut it open on one side so that it looks like a pita pocket. If you cut it all the way through the food will just all slip out. Once your meat and veggies are cooked add the cheese on top and cook until the cheese melts. Then remove skillet from heat and place half the meat in one peice of the baguette and half in the other peice. Sprinkle some salt to taste on the meat in the sadwhich and layer with the desired amount of relish (dill is best), cillies, and ketsup.

This serves 2 adults for a whole meal.

Posted by Hello