Veal Philly Cheesesteaks

Veal Philly Cheesesteaks

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Veal Philly Cheesesteaks with Veggies & Chipotle Mayonnaise

Makes 4 Servings
wine WINE PAIRING
Syrah

Playfully delicious, this quirky dish uses an upper crust ingredient in a working man’s (& woman’s) sandwich. Don’t miss the easy chipotle mayo recipe below. It couldn’t be easier, but it adds such an addictive touch of heat and smoke that you’ll be wanting to put it on all your sandwiches & burgers.

Veal Philly Cheesesteaks with Veggies & Chipotle Mayonnaise
INGREDIENTS
  • 1 to 1 1/2lbs Veal Striploins
  • 1 Red Bell Pepper
  • 1 Onion, medium diced
  • 4 slices American Cheese
  • 4oz Fresh Cremini Mushrooms, cleaned & thickly sliced
  • Unsalted Butter
  • 4 Hogie Rolls (aka Steak Rolls)
  • 2 tbsp Canola Oil
  • Mizuna, Arugula, or Cress
  • Chipotle Mayonnaise:
  • ½ cup Mayo
  • ¼ tsp Chipotle Chile Powder

DIRECTIONS

1

Roast & peel the red pepper (how to roast red peppers). Slice it.
2

Saute the onion until nicely browned.

3

Brown the cremini mushrooms on both sides in an oiled saute pan.

4

Slice the striploin into thin strips. Par-freezing the striploin may help to make it easier to slice. Let the slices thaw completely and pat dry before cooking.
5

Melt some butter and brush it on the hoagie rolls. Toast them on both sides until golden brown.

6

Put the two tablespoons of canola oil in a cast iron skillet and get it hot over high heat.

7

Quickly stir fry the veal in the skillet until browned, in two batches.

8

Mix together the chipotle powder and mayonnaise.

9

Top the top of the buns with mizuna or arugula or cress. Spread some of the chipotle mayo on the bottom.

10

Add some of the roasted bell pepper, onion, and the creminis on top of the greens. Top the mayo with the veal and the veal with the cheese.

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