A New, Irresistible Take on the Philly Cheesesteak

Yahoo Food
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by The Workshop Kitchen

Part of our comprehensive coverage of the American sandwich, available in full in our September issue

Related: 5 Things You Need To Wrap in Bacon

Part of our comprehensive coverage of the American sandwich, available in full in our September issue

The best sandwiches come from the greatest factory cities, and Philadelphia—the “Workshop of the World”—has its share. But none are more famous than the almighty cheesesteak: thinly sliced meat quick-cooked and served on a roll, with Cheez Whiz or slices of American or provolone. Onions are optional, but a proper cheesesteak comes with fried or roasted long-hots: long green peppers common in the kitchen gardens of South Philly. In our version, we upgraded the meat to flank steak, substituted spreadable Boursin for the Whiz, and transformed the long-hots into a Philly version of chimichurri—the spicy

Argentine green sauce used for all sorts of roasted and grilled meats.

Related: This Guy Ate Pizza Every Day for 25 Years

The New Philly Cheesesteak
Makes 4 sandwiches

INGREDIENTS
1 medium white onion, diced small
4 cloves garlic, pulverized
4 long-hot peppers, chopped small
½ cup distilled white-wine vinegar
2 tsp kosher salt
2 tsp dried oregano
½ bunch cilantro
½ bunch flat-leaf parsley
1 cup olive oil
1 ½ lbs flank steak
4 long slices rustic country-style bread
1 cup black-pepper Boursin cheese

METHOD
Place the onion, garlic, and peppers in a mixing bowl and add the vinegar. Stir in the salt and oregano, and let the mixture stand at room temperature for about 1 hour. (This can also be done a day in advance.)

Chop the cilantro and parsley and place in a separate bowl, and then mix in the olive oil.

Season the steak with salt and pepper and grill it medium-rare.

When you’re ready to serve, finish the chimichurri by combining the vegetable-vinegar and infused-oil mixes.

Toast or grill the bread and slather the cheese across it. Slice the steak, layer it on top, and liberally spoon on the chimichurri.

Related: The Best Burger in America

The Workshop Kitchen is a Philadelphia-based cooking and publishing company started by Francine Maroukian and Chef Tony Aiazzi.

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