Before every 2015 Packers game, we’re giving you a fun recipe for your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. This week is another awesome game food sandwich – PITTSBURGH CHEESESTEAKS.
Serving Size : 4
1 recipe sweet & sour cole slaw
1 recipe homemade french fries
4 Italian rolls — or 8 slices Italian bread
unsalted butter — for frying
1 pound rib-eye steak — shaved very thin
4 slices provolone cheese
One day prior, prepare the sweet & sour cole slaw (recipe below).
Early in the day cut, rinse, chill and pre-fry your french fries (recipe below).
When ready to serve, begin frying french fries and get enough for at least 2 sandwiches before beginning to cook steak. Keep warm in oven.
Heat a large, cast iron skillet over med-high heat. Add 2-3 T. butter and swirl to melt but don’t allow to brown. Add slices of ribeye to pan. Add in only what fits in the bottom of pan, don’t overcrowd or meat will not brown. Brown on one side, turn and brown on other side. Move meat slices to side of pan and add more raw meat to cover bottom. After flipping second batch, begin to cut up first batch with the end of your spatula. When nicely shredded, top with 1 slice of provolone and transfer to a bun. Top with a scoop of cole slaw and a handful of fries. Serve.
Move second batch of meat to side of pan and repeat until all meat and sandwiches are prepared. Add more butter when necessary.
Don’t forget to keep frying french fries so they’re always fresh for the sandwiches.
Per Serving (excluding unknown items): 464 Calories; 35g Fat (68.4% calories from fat); 34g Protein; 3g Carbohydrate; 0g Dietary Fiber; 91mg Cholesterol; 1156mg Sodium. Exchanges: 4 Lean Meat; 4 Fat.
Serving Ideas : Very thinly sliced Top Round is a good substitute for rib-eye.
Add in fried onions, mushrooms or peppers if you desire. Truly not necessary.
If you’re sandwich seems drippy and greasy-good job!! It’s perfect!!
NOTES : This is one of those recipes that requires you to be cooking while your guests begin eating. But, it’s well worth it!!
Sweet & Sour Coleslaw
Serving Size : 12
3 pounds cabbage — shredded
1 large white onion — finely diced
1 green pepper — thinly sliced
1 cup canola oil
2 cups sugar
1 cup cider vinegar
2 teaspoons celery seed
1 teaspoon salt
Layer the cabbage, onion and green pepper in a large bowl.
Place the remaining ingredients in a non-reactive saucepan and bring to a rapid boil for 1 minute. Pour over the cabbage mixture.
Let stand a minimum of 2 hours before serving. This salad is best if allowed to stand overnight. Stir well before serving. Store in the fridge in an airtight container for up to 3 weeks.
Per Serving (excluding unknown items): 328 Calories; 19g Fat (48.7% calories from fat); 2g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : I sometimes add a shredded carrot in with the cabbage. Red onion is also good in place of the white onion.
Homemade French Fries
Scrub the potatoes well and cut into french fries. Size should be no more than 1/2″ square. Rinse very well until water runs clean.
Chill the fries before cooking. If they are nearly frozen when they first enter the oil, they will cook slower and more thoroughly. To do this, fill a bowl with water and ice and add the fries. Refrigerate for about 30 minutes. Rinse and pat dry before frying.
Fill your deep fryer with the specified amount of oil or use an electric frying pan or heat the oil on the stove and use a deep fry thermometer. Heat the oil to 325.
Line a large cookie sheet with brown paper grocery bags. Place a cooling rack over the paper.
Fry the french fries in batches in the 325 oil for about 3 minutes, until they begin to change color. Remove the fries with a wire skimmer and let them cool completely on the cooling rack for up to 4 hours.
Next, reheat the same oil to 375. Add the room temperature fries and fry in batches for 1-2 minutes or until crispy and golden. Once fries are removed from the fryer, place them back on the wire rack, salt and keep in the oven at 200 degrees while frying the rest. Enjoy!!
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Spicy fries: mix 2 teaspoons each of the following: garlic powder, black pepper, tarragon leaves and Old Bay Seasoning. Sprinkle the spice mix over the fries and serve.
NOTES : I generally do 1 potato per person, depending on the size of the potato. I do not remove the skins, just scrub them very well.
Russet potatoes are starchy potatoes so be certain to rinse them very well or they will cloud the oil and stick together when frying.
Canola oil may be used in place of vegetable oil. Canola oil with a splash of safflower oil is also a good choice
ENJOY! GO PACK GO!
*Stacy Joers is a Caledonia resident, has a degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.us.