December 29, 2013
I just love making cheesesteaks, in fact a few recipes in the book use it as a filling! You should probably buy it. Good old cheese wiz gets mixed into the onion, meat, and peppers. I am normally not a wiz guy, but it is traditional in Philly, and it works for this recipe because of its liquid nature. Meanwhile, make the gougeres. This kind of dough gets cooked for a few minutes in a saucepan before mixing in a few more ingredients. Cheese being one of them! All puffed up and delicious. As I mentioned earlier, I would suggest making them a bit smaller for the appetizer crowd. Then in goes the filling! Yup, pretty good! I sometimes wonder if I will ever run out of new ways to make cheesesteak flavors, but I sure will never stop trying!I used this recipe for the dough, swapping out gruyere for sharp provolone.
Cheesesteak GougeresFor: 20 Large Gougeres
- 1.5 Pounds Sirloin Tips
- 2 Large Onions Diced
- Banana Peppers
- 1 Cup Cheese Wiz
- For the steak, I bought about a pound and a half or sirloin tips and chopped it nice and small. I normally would do thin strips for cheesesteak, but instead this meat has to be pipe-able, so I just cut it up really small. Meanwhile, brown 2 diced large onions in some butter for about 45 minutes until they have lost most of their volume and are very brown. Dice up some banana peppers. Sear the steak on a flat grill or in a hot frying pan until browned and then turn the heat to low. Mix in the onion and pepper and pour the mixture into a mixing bowl. Stir in about a cup of cheese wiz to form the final mixture. Add a little more if it doesn't feel liquid enough. After you bake off the gougeres from the linked recipe above, form a small hole on one end and pipe the cheesesteak mixture into them. You might need to microwave the cheesesteak mixture if it has cooled too much. Serve warm!