Cheesesteak = Yum! :)

Seth can be very random when it comes to taste and recipe choices. Each week, he wants to try something even more different from the last. One week he's making Cajun flatbread. One week he's making chicken fra diavalo. One week he's making chicken gyros. His palette jumps all over the place, but at least it makes for interesting experiences :)

This week, his hurdle of choice was cheesesteaks. Or in his case, just steaks :) We wanted something with slightly more flavor than the typical cheesesteak that would still pair well with cheese (for me) and still taste good on bread. We found it :) Here is our recipe:

-2 lb thinly sliced beef

-salt and pepper

-1 tbsp red pepper flakes

-1 tbsp garlic powder

-1 tbsp chili powder

-1 tsp cayenne pepper

-a few splashes of Worchestershire sauce

-1 tbsp chili sauce

-1/2 an onion, diced finely (We only used a 1/4 onion because Seth isn't a huge fan of onion. Actually, he likes the taste of onion, but he doesn't like to see onion pieces in his meal. So, I would have used more, but I stuck with a 1/4 to keep the peace)

-shredded cheese of choice (I used a mixture of mozzarella and provolone because the flavor of the meat paired well with the lighter cheese. However, if you're more of a fan of a stronger cheese, be my guest)

-sub rolls

The actual cooking of this recipe is really easy. We just threw everything in a pan and browned the meat until there was no more liquid left. Then, I put the meat in the roll, covered it with cheese and browned it in the oven until the cheese just started to turn brown and bubble. This also gives the roll a nice toasting.

Seth had originally planned on making his own French baguettes to put the cheesesteak on, but he learned an important lesson in reading a recipe all the way through before attempting it when he had too much fun punching down the dough when it was done rising, only to later realize that he was supposed to leave the gases in the dough so the bread would be airy. The bread did end up being 

tasty, just a little on the dense and crispy side. He's having another go tomorrow with Italian bread though, so hopefully we'll be successful, and you'll see the recipe soon!