Redneck Steak and Cheese – Redneck cooking

Can you get a good steak and cheese sandwich when you are not in Philly? Check out my Redneck steak and cheese and find out.

I have been told by friends who are either from Philadelphia, or have spent time there that if you’ve never been there then you’ve never really had a Philly cheese steak sandwich. I have tried the West of Philly Cheese steaks shop in Boise and thought the sandwiches were okay, but not all that great. I decided if I can’t get a real Philly cheese steak sandwich I would try my hand at making my own Redneck version.

I have written about using Steak-umm’s to make jerky in a previous post, but what I really like about them is that they can be used for so many things. they are fast and easy to cook so they take very little time and are a quick way to add some meat to any dish. This makes them perfect for these sandwiches. I also decided I would make some potato chips to go along with my sandwiches. I like making my own chips because they are thicker than most chips you can buy and yet they are not tough and hard to eat like some of the thick-cut fries I have tried.

Redneck Steak and Cheese Sandwich

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Ingredients:

6 to 8 Steak-umms
1/2 medium onion, sliced
1/2 red, yellow, orange bell peppers, sliced
4 to 6 medium potatoes
4 to 6 hoagie rolls

I like big pieces of peppers and onions on my sandwiches so I slice the onion and peppers fairly coarsely. In a medium frying pan heat a couple tablespoons of olive oil with a pinch of garlic powder or some fresh minced garlic. Add the onions and peppers and saute. I like to cook them just to the point the onions turn translucent.

In a separate frying pan break up the steak-umms into pieces and fry until the meat is brown. turn the heat down to low and add the onion and peppers. Mix well and let warm together.

Place the hoagie rolls on a baking sheet and fill with the meat mixture. Add a slice of cheese on top and place under the broiler for 1 to 2 minutes to melt the cheese and lightly toast the rolls. Add your favorite condiments and enjoy a tasty sandwich.

For the potato chips I just peel the potatoes and slice them as thinly as possible. If you have a mandolin slicer you will get more consistent chips that will make cooking easier. I normally just use a knife and cut them as thin as I can by hand. I don’t mind the differences in the thickness.

You can cook the chips in a deep fryer if you have one, but I like to cook them in a wok. Put about a cup of oil in the wok, add a teaspoon or two of sesame oil and heat to about 375 degrees. Add the chips a few at a time. Add enough to cover the pan, but not so many that they are overlapping. Cook until they are a good golden brown. Remove from the oil and drain on a paper towel. Add some salt and you will have some good chips that are crispy on the outside, but tender on the inside to go along with your sandwiches.