Cheese Steak

Thinly sliced rib eye, sauteed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press.

My husband and I were on our way home from a trip to the beach recently and decided to stop in Philly for lunch to grab some cheese steaks.  We wanted to stop somewhere not too far into the city and close to the highway so we went to Tony Luke's - a famous institution that we were sure would not disappoint.  Sadly, it did, though we probably ordered wrong.  We got the rib eye cheese steaks and I upgraded to some sharp provolone.  The cheese was still cold, not melted, there were no grilled onions, no spices, no flavor whatsoever.  I was crestfallen.  How can they serve a cheese steak with cheese that hasn't been melted?!  Shameful.  I threw my sub with one bite in our cooler and decided I'd jazz it up when I got home, which I did to the most delicious results.  Ever since then I wanted more so I decided to try and make some at home.  Our local International market sells the most perfect meat for cheese steaks: paper thin rib eye that is intended for Sukiyaki.  If you live in the DC area, stop by H Mart or Grand Mart, and you'll find this in their frozen meat section.  I think any meat that is sliced for pho would also work well.  

Cheese steak panini, serves 4

1 lb thinly sliced rib eye

1 large onion (sliced)

1 yellow or orange bell pepper (I used orange)

1 T paprika

1 t garlic powder

1 t cayenne pepper

1 t black pepper

salt, to taste

1 T cream cheese

3/4 cup shredded cheese (sharp cheddar or provolone)

french rolls or sourdough bread

Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat.  Start sauteeing onions, once they have soften add bell peppers.  Salt.  Add spices and stir.  Cook until brown and nearly caramelized.  Remove vegetables into a bowl.  Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way.  Don't crowd or allow the slices of meat to overlap.  Keep removing browned meat, adding fresh slices and repeating.  Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan.  Add cream cheese and allow to melt.  Turn off stove, add shredded cheese and stir.  Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired).      

Red Beans and Rice

While many people were making hurricane inspired cocktails this past weekend my husband and I decided to cook up a different kind of New Orleans specialty: red beans and rice.  It was the perfect comforting dish to have simmering away on a truly lazy, very rainy Saturday spent inside.  We adapted it slightly from a Cook's Illustrated recipe which sounds very odd because the point of their recipes is to follow them precisely.  But I prefer sausage out of its synthetic casing and wanted to brown it first, so we rearranged a few steps.  The red beans definitely pack a punch, but can be cooled down with a dollop of sour cream.  When my husband makes chili we always use canned beans and I hadn't appreciated what a difference soaking and cooking dry kidney beans makes.  It's a much creamier tasting bean and I now realize it's definitely worth the trouble (and a lot more economical).      


1 pound small red beans (about 2 cups), rinsed and picked over
8 ounces andouille sausage
2 slices bacon, chopped fine
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
1 celery rib, chopped fine (about 1/2 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon fresh thyme leaves
1 teaspoon sweet paprika (see note)
2 bay leaves
1/4 teaspoon cayenne pepper 
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
1 teaspoon red wine vinegar, plus extra for seasoning
3 scallions, white and green parts, sliced thin
hot sauce or sour cream


1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.


2. Heat large Dutch oven over medium heat and brown sausage and remove.  Add bacon, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes.  Remove bacon if desired.  Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.


3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.