I am a Honey Bee

All about my adventures with cooking, crafts, and travel

sub sandwiches

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

Recently I’ve been craving sweets. So unlike me. Typically I’d rather have chips but I can’t get chocolate chip cookies or brownies OR a brownie sandwiched by 2 chocolate chip cookies with a glass of chocolate milk. Instead I eat fruit- let’s not talk about the # of peaches I’ve eaten this week. ha

But bringing me back into my salty carb loving self were these  Philly Cheesesteak Sandwiches. Fresh shaved steak, sautéed pepper and onions, and melty cheese on a soft sub roll… perfect! Plus then I couldn’t resist serving them up with some curly fries. Umm you just can’t have salad with a cheesesteak. nope.

This Cheesesteak is quick to whip up and would be great to serve this weekend while you watch the Pocono Race! A race in the great state of Pennsylvania, so I figured a cheesesteak was just what was needed for this week’s edition of Sprint Cup Snacks. Nestled in the Poconos, Long Pond is only 2 hours away from Philly so I couldn’t resist making a cheesesteak. At least I’m not dragging Gino’s and Pat’s fans into this since you get to make your own at home and don’t have to pick which dueling cheesesteak institution is the best.

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Enjoy a cheesesteak and the race this weekend!!

Philly Cheesesteak Sandwiches

Makes 4 subs

Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 large yellow onion
  • 2 cloves of garlic, minced
  • 1 pound shaved steak
  • 2 tablespoons Worcestershire sauce
  • 4 sub rolls
  • 8 slices of provolone cheese

Process

  1. Slice the peppers and oil into long thin strips. Set aside.
  2. Heat 2-3 tablespoons in a  large skillet over medium-high heat. When it starts to shimmer, add the pepper and onion strips and the garlic. Sautee the vegetables until  soft and lightly browned, about 10 minutes. Remove from the skillet and set aside.
  3. Return the skillet to the cook-top over medium-high heat and add the meat and Worcestershire sauce. Stir the meat to mix and evenly cook throughout. Once the meat is done, add the cooked vegetables back to the skillet to combine.
  4. Place 2 slices of cheese on every roll, then evenly top with the meat.

Guinness Brat Sandwiches with a Guinness Cheese Sauce

A recent St. Patrick’s Day/Guinness discussion on twitter lead me to making this recipe. I was mentioning to Pricer how I think brats cooked in Guinness in a slow cooker would be good, then maybe I could make a cheese sauce for it. He agreed saying that I would have to test it out for science. I am not one to pass up an opportunity for trying things out in the name of science so off I went to the store.

 

 

While this recipe is great to enjoy for St. Patrick’s Day, it is great for any dinner. I personally think it would be great to enjoy while watching a foodball game since it is hands off cooking, being that the most work is toasting the buns and making the quick cheese sauce right at the end. The Guinness makes the brats and the veggies very flavorful and juicy. Nestle the brats and soft veggies on a toasted roll and drizzle some Guiness Cheese sauce on top… pure perfection.

 

 

Guinness Brat Sandwiches with a Guinness Cheese Sauce

serves 5

Ingredients

  • 1 package of brats, containing 5 links
  • 2 green peppers
  • 2 large onions
  • 1 1/2 14.9 oz cans of Guinness
  • 2 tablespoons butter
  • 1/4 cup flour
  • 4 oz of white cheddar cheese
  • 5 sub rolls
Process
  1. Cut the peppers and onions into long strips.
  2. Place the peppers and onions in a slow cooker and then place the brats on top. Pour the Guinness onto the brats at well.
  3. Set your slow cooker for 6 hours.
  4. When the grats are all done, remove them and the peppers and onions and set aside.
  5. Strain the liquid from the slow cooker into a measuring cup.
  6. In a skillet, combine butter and flour creating a roux. Slowly add 2 cups of the liquid into the skillet when the flour is golden and the roux is smooth. Continue to wisk the mixture and add in the cheddar cheese.
  7. Place the brats, peppers, and onions on a toasted roll. Drizzle some cheese sauce on top to finish it off.