Philly Cheesesteak Sandwich

Chris 'flamebaster' Roberts' take on a Philly Cheesesteak Sandwich

Photo 06 07 2020 10 48 53

Prep Time: | Cook Time: | Ready: | Servings: 4

As most of you’ll know, Chris is not one for exact measurements, so play around with the measurements to suit your taste!

Step by Step

Recipe Ingredients
Chris used cold leftover brisket that he rubbed with herbs and spiced and smoked over cherrywood for hours. You can use any meat that you have available.
Sweet Peppers
Green chillies
Bulb of Garlic
Extra Virgin Olive Oil
50g Dragon Salted Butter
Plain flour
80g Dragon Handcrafted Maplewood Smoked cheddar
100g Vintage cheddar with Leeks
400g Strong white flour
1tsp salt
1 tbsp. sugar
7g sachet of fast-action yeast
2 tbsp. Olive Oil
300ml lukewarm water
Recipe Directions
Place the meat in a frying pan, add your favourite hot sauce and honey, make sure all the meat is covered and place on indirect heat for 30 minutes. If you’re not barbequing you can also place in the oven.
Place the veg directly on the charcoal until charred all over (You could also char on a gas hob or roast in the over on a high heat)
Once charred, let them cool before chopping them finely. (take the charred bits off the onion and remove the garlic from its’ skin.
Mix in a bowl with Extra Virgin Olive Oil and season to taste.
Make a roux (Melt the butter in a saucepan, once melted add the flour and keep mixing)
Add the milk little by little, keep mixing until the sauce is thickening.
Take the saucepan off the heat and add the cheese, mix and put back on the heat
Season to taste
Mix all the ingredients together in a bowl
Once mixed, knead on a floured surface for a few minutes
Place in a bowl, cover with cling film/tea towel and leave to rest for 10 minutes
Roll the flatbread out to the desired size and cook in a pizza oven or the kitchen oven on 230C until crispy
Serve the cheese sauce on top of the flatbread, add the bunt ends and salsa on top! Enjoy

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