Jeffs Original Chicago Style Cheesesteaks With Taylor Street Sauce Food

GRILLED PRIME CHEESETEAK TACOS

Steps:

• Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
• Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
• Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
• Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
• Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
• To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
• Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.

CHICAGO CHEESE STEAK

Steps:

• Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing.
• Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside.
• For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone.

STEAK JOINT CHICAGO CHEESE STEAK

Steps:

• Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
• Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.