Philly Cheesesteak

Now I know you've all heard of the Philly Cheesesteak, but why go all the way to Philly when you can drive by the car and get it a cowboy, Chuck Wagon Cheesesteak? Oh, it's so good you'll want some of this. one Hello friends, welcome to the cowboy kitchen. My name is Kent Rollins and who do we have a gift for today? Everyone has heard of the Philly

cheesesteak

sandwich, but have you ever heard of the cowboy chuck wagon

cheesesteak

sandwich? in Philadelphia I'll come here to fix this, I promise, but for me the beginning is really where Shen and I disagree: for me it's the meat, for her it's the cheese.

Now I like to use a skirt steak, but traditionally it was either a very thin ribeye or a New York Strip, but you can use any type of meat you want today. Today I'm starting with a piece of Certified Angus Beef All Natural Skirt Steak and you can see this guy is going to make a lot of sandwiches, but for this recipe Shann has our cut up to where you're going to make about six sandwiches and I'd say start with two. pounds and a half to three pounds of meat because a lot of people will give you a 6 For 8 ounce servings, this is a cheaper cut of meat, so I like to use it to use things that maybe are on the market that you can get and that don't cost you as much as a real purchase on the New York Strip. or something like that brisket, either will work for this, it's not just for a fajita steak anymore, this thing will do just fine.

I took this about four hours ago, put a little bit of lemon juice in it and rubbed it really well all over. meat tenderizer and then a mesquite seasoning from Red River Ranch we let it sit in a nice box about four hours we brought it here at Old Bertha. Today we have a 100% pure and all-natural mesquite wood fire. We are going to clean it very well. toss it in a little bit and add the vegetables at the same time because guys we don't cook that long, I'm not going to overcook it, that's when you get a dry, tough piece of meat, let's get into some onion peeling action. here and remember the knife skills I taught you, the only one I have, don't cut yourself, so I'll cut them into pieces like this because all these things will be diced again after they come back here, so let's just cut the peppers so we can give them a good char and some good smoke, cut the seeds off, so we got 1 red pepper, one green pepper, well, we dressed it and made it spicy first. participant in the fire, a little piece of brisket, let's say we're going to put our onions back here, our peppers and we're going to try to sort out this functional Christmas color here where everyone seems to be playing their part, okay folks.

I've been there for about two or three minutes. Can you see me through the smoke? I'm trying to hide by singing that song to myself. The smoke gets in your eyes because it's always in mine. Let's take a look and pull back the curtain a little. We're right where I want to be, but hold some charcoal there, that piece over there would be taking care of the beads that fell out, let's check these vegetables. You can see that they are just minding their own business. I want them to get a little bit of softness and a little bit of char to them that in the onion both since then we're pretty big.

I'm going to go ahead and flip it guys when you're making some briskets and flank anything that has a really thick fibrous muscle to it's like that and it's pretty thin you can dry it out real quick if you overcook it and I always like to marinate this meat like I told you with our seasoning, a little bit of lemon juice and a little bit of that other one because that will help seal in a little bit of that moisture we're going to keep trying to save me a little bit of carbon and it's back there so that's what You call a nice piece of me, I'll tell you if I accidentally liked what you did and cut these onions.

It's kind of like a deck of playing cards, you can just peel them off the skin, you're cooking peppers or anything that has a little crown on it, take them to the Rascals and mash them up a little bit, there it is. It's like a piece of meat isn't losing its juice and that way they'll cook a little faster if you give them a little bit of charcoal, it won't take long for you to take off the brisket, Peter, yeah, my hand. It's hot so I'm getting quick there's another bite for me and the bill you can see we've got enough blister on the peppers and that's what I'm looking for and folks, you notice I've got my little frying pan in there today it's my old trusty one. 20 inch that I've had forever before I continue with this recipe, people trust you and I need to make sure it's okay, so let me know, but don't take it yet, okay?

I still don't do it. I don't know if you can see how close it is to your nose, but it's close and, oh, doesn't it smell good? Go ahead, buddy, you're good for your dog, say this is cowboy. breaking news, but really I just want to tell you that it rained a little bit, so you might see some water droplets on the camera lens that we didn't clean, but also friends, there is a very loud lobster. I'm talking loudly in the background. You won't listen to my promise, but it's Mother Nature's kitchen, so we deal with it and we know you can't go back to your regular schedule.

Eden progressed, so first I want to get these vegetables out here and I'm going to cut them, people have a mold, a sharp hash knife, a good friend Tom, he makes them by hand in the USA, they're good. that was a comedian, I think his name was something like Gallagher and he had a sled and he was hitting watermelons and stuff like that and popping them into the crowd cowboy style snappamatic now I'm going to put this on top here in this bowl so they're out of the way, well , we cut the steak now that this started it weighs about 5 pounds of flint and you probably shrink a little as you cook, you're probably fine. steel 4 pound now I'm just going to cut this in half here we're always going to cut against the grain with this type of meat you know guys I'd like to start them all in one strip and then we'll group them these rescues back up and we'll just go chop, chop , chopping, knowing what's going on now, let's put this all back here together, well, you can see there was a little bit of that meat juice left in there after that.

I have sassette and I rest with about two tablespoons of unsalted butter, we'll let it melt a little bit, then all that meat, the onions and then the peppers, it'll come back here, it'll get some love now, after this butter comes to a boil slow and melt. bit, I'm going to put it back here on the cold side of the grill because I don't want to cook this anymore. I just want to incorporate all those flavors together and let it warm up nicely. We're letting it simmer, it just brings together all that flavor. I have melted two tablespoons of butter and if you have a saucepan you can use it, but today I'm using this one, I have four tablespoons of flour and let's go. mix all that together look at this shot because it's going to be good and we're going to make two cups of milk bring this to a simmer and let it thicken just a little bit stirring occasionally we don't want it to burn so friends. we've thickened it to the point where it's a little bit thicker than a cream, it doesn't stir at all in there and we just buy those daily eight ounce slices of provolone that we have here and I just like to chop it up and we'll do it. just put it in there and stir a little bit as we go because we just want everything to blend really well so guys we've stirred it until it's smooth and all the cheese is melted still a little thick for what I'm looking for.

Because I want to be able to pour it, which happened, so we're going to add a little bit of milk slowly until it's a little bit of a pourable consistency so we can pour it over all of the fillets. so let me have some of this cow juice, I'm probably going to put two tablespoons in there to start, we don't stir it until everything is nice and smooth again, so we've got it where it is. It will be served, but remember this is not a Philly cheesesteak sandwich, it's a cowboy chuck wagon cheesesteak sandwich and we're going to turn it up about 14 notches.

We have some ax friends here, horseradish, yeah, let's put a spoonful in there and I like it. a little bit of horseradish, so we'll call it even mounted, maybe a little bit more dumper right there, folks, you all know me. I'm going to consume about half again because the Beagle and I like our food to bite just to drink. wait, but the last thing we need to do is get them hoagies, generously slide in a little bit of butter, fold them in half, put them on the grill and let them brown nicely and then we'll put them on. together and we're going to do that right now first friends, for starters I like to put some cheese on mine, that's what I'm talking about, Justin Wilson and I, our boy, run up to you, that's going to be good, this is good . a little stir here, look, that's what you call a servant, leave it here one more time, let's put some more cheese, that horseradish, I can smell it there, friends, I like it all, but what kicks it . the top, I mean, throw your boot right over the fence, I mean, that horseradish sauce that got lost in that provolone cheese mmm, stuff is good, you get that bread toast, it's got that little crunch in there , nice on the inside, net cheesy goodness for you, friends.

In Philadelphia, I've never been there someday. I'm coming to visit because I'm sure you all are a friendly town, but boo Shannon and I the bagel, we're friendly and we have cowboy cheesesteak sandwiches here with lots of cheese. and many smart horses enjoyed our version of the Philly cheesesteak cowboy style sandwich because the Beagle and Sam and I will enjoy them, remember now folks, if you are in the vicinity of Branson Missouri during the month of October, come to Silver Dollar City and See you Shannon and I because we will be cooking there Wednesday through Sunday.

Oh how we would love to see you visit, serve you a cup of coffee, share food and videos with your neighbor, that means a lot to us and no. I don't take it for granted that everyone sees it, Shannon and I appreciate it, thanks to all those people who keep an Old Glory on top of this car flying safe and free. God bless you each and every one, see you at the Cowboys Philly cheesesteak. rope