Sauces Best Catering Cheesesteak and Cheesesteak Pasta
Sauces Best Catering CheeseSteak Subs and Cheesesteak Pasta
I know you all here me say this all the time, but I am from Maryland.
I love the Northeast Cheesesteak but I prefer mine without the Cheese Whiz type sauce,but I can eat either type.
I also make a mean cheeseburger sub and shrimp cheesesteak sub respectively.
The ingredients for this sub:
Super sized sub rolls
Miracle whip
Red cherry pepper hoagie spread
3 types of steak
NY Ribeye strips
Flank Steak
Sirloin steaks
All together I cooked about 15 steaks,chopped and shredded versions on my stove top
griddle.
2 large packs of provolone cheese melted with two baskets of mushrooms (sliced)
I also sweated down(lightly sauteed) white onion and sweet peppers
Also mild banana peppers as a topping.
For those who like ketchup.. I added sriracha ketchup.
I currently have a deli meat slicer on the way so I can really perfect all the signature sandwiches that I offer
at Sauces Best Catering.
The pasta dish:
Using an Atlas 150 hand crank pasta machine
I made about 2 pounds of fresh pasta. Cooked for a little less than a minute. When pasta is fresh it really doesn’t need long in the water.
You want to cook till al dente (which means with bite) so still just a barely there amount of firmness. In other words not mushy and overdone.
I then added some melted mozzarella and American cheese mixture.
Top with more of the steak that you already made and add mushrooms and some au jus(thin gravy) from the meat.
2 dishes, both full of steak, mushrooms and cheese.
Enjoy!
Chef Char Sauce
Also sorry for the delays in my Baltimore trip. Some personal things at home have me home for a bit longer. Hopefully I can make the trip in June.
Thanks for your support.
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