Thread: Dinner with Soy: The Philly project.

The stuff:



For the sandwich I have:
Walla sweet onion, Serrano pepper, crimini mushrooms, thin sliced sirloin, an artisan sourdough baguette and Swiss cheese.

For the aioli I have: chipotle peppers (jalapeno in this case) in adobo, garlic cloves, 2 egg yolks and olive oil.

For everything is my southwestern flavor profile (ground red chilia, ground habanero, epazote, oregano and smoked paprika) and my seasoning salt (see the filet dinner discussion).

Thin sliced sirloin. I need to tenderize it but I don't have a meat-hammer right now, so I will pound it with this wine bottle! Beat the thing until it is quite thin.


Like this:


Then slice it:


I was not going to do this, but I may as well marinade it.

Starting with some New Belgium 1554 Black Ale,

Add some of my southwestern flavor profile and seasoning salt,

Add meat! Marinades work best at room temperature. I am letting this thing sit for about four hours.

While the steak is marinating I will roast the garlic clove sin the oven then combine them with the chipotles, two egg yolks, a bit of the seasoning and salt, and slowly add olive oil to emulcify: That's right, homemade chipotle-mayonnaise!


May as well slice up the mushroom, onion and pepper now too. I only want half that onion!


WHat the hell, let's add some fries! What is a Philly without a side of spuds?

Cut into eighths,

Tossed in olive oil, seasoning and salt,

Then roasted starting for 10 minutes at 350.


Time to sear the meat in cast iron. I will sear it on both sides but only lightly.

Then I will combine the veggies on the pan and place the meat on top of it to finish cooking.

Stir the veggies occasionally...


Rotate the spuds, flip them and mix 'em up. Then pop them back in for another five minutes.


Back to the saute: Flip the meat/veggie pile over now that it has caramelized good.

Throw some cheese on that mess.

Cover to melt the cheese.

Toast that artisan baguette and prepare to slather,

and I do mean slather it in the aioli.


Mmmm... so close.


Almost dinner.


Add a 24 oz glass of New Belgium Black Ale and that spicy steak philly with roasted garlic, chipotle aioli with spicy potato wedges is a meal fit for me.


Enjoy.

Looking good.

Your a bitch...Im hungry now :P

Oh my god, feed me now. That looks amazing.

I would so love to be a visitor over at Soy's for a day or too.

i should take up cooking again i dont make nothin fancy but its kinda fun made some tasty stuff this winter but got lazy

Soy... come to California man. I'll buy you the ingredients and you show us how to work your magic!

It looks good, but sorry soy... you can't call that a Philly Cheesesteak... It's either Cheese Whiz or Provolone...

Originally Posted by WileECyte

It looks good, but sorry soy... you can't call that a Philly Cheesesteak... It's either Cheese Whiz or Provolone...

Hence the Philly Project.

Traditionally a Philly cheese-steak does not burn your mouth for a half hour after you eat it either, nor does it use southwestern flavor profiles. But here is to breaking tradition! I can make it traditional, but I want it to burn.