Sunday, July 31, 2011

Philly Cheese Knock Off (free range beef)

Missouri Legacy Beef's (free range) Pre-Cooked Peppered Eye Of Round Roast Beef was the centerpiece of this Philly Cheese Steak Knock Off.    I've had this in the freezer for a few weeks and had thawed it for slicing for sandwiches.  Tonight I decided to try my new Emile Henry Baking Stone as a griddle and tried my hand at making these sandwiches that turned out MAGNIFICANTLY! 

  • 1 Pre-cooked, peppered Eye of Round Roast Beef (Shaved)
  • 1 Organic Sweet Onion, chopped and diced.
  • 1 Medium Green Pepper, chopped and diced. 
  • EVOO Mayonnaise
  • Tomatoes
  • Jalapenos
  1. Preheat Big Green Egg (hot) and grill the onions and peppers until crispy tender and remove.
  2. Place Emily Henry Baking Stone on the Egg and place shredded beef, onions and peppers; adding water to create steam.
  3. Continuously stir and slice the beef and then mix (3-4 minutes) until the beef is heated through.
  4. Add Provolone cheese and drizzle on more water and cover with a lid for 15 seconds.
  5. Serve into Hoagie buns, dress with your favorite condiments and serve.
Note:  The baking stone is a little large for the Large Green Egg but the height turned out to be perfect for this cook making the set up work like a restaurant griddle. Since we were using pre cooked beef and no oils there was no risk of flare ups.