Sometimes nothing in the world sounds better than a cheesesteak sandwich. I'm not going to say it's the perfect food, but there is no food on this planet - including pizza, Belgian fries, lobster tail and Double-Doubles - for which I get a bigger craving. There are times when I simply need a cheesesteak. The other day was one of those times.
At Paisanos I found a hanger steak marinated in cilantro, parsley, garlic and olive oil. This will certainly do, I thought to myself.
I did not feel like using the indoor grill, as I had just cleaned it a day earlier. So I heated up the Greenpan and slapped the steak down. Two minutes on one side, four minutes on the other. Then I removed it from the pan, wrapped it in foil, and left it alone for ten minutes.
What do you think? Does this look like something you might enjoy?
Hanger steaks come from the plate section of the cow; they "hang" down from the diaphragm muscle. Running down the center of the steak is a tough, inedible piece. I cut the meat away from that piece.
I piled several pieces of meat into a soft, long roll, topped it with a few slices of American cheese, and placed it in the oven for two minutes to melt the cheese.
I topped the meat and cheese with sauteed onions and peppers.
This was one of the best sandwiches I have ever made. The steak was wonderful: buttery with only the slightest hint of the marinade. I probably could have eaten this steak on an old, stale roll and it still would have been a good sandwich. As it was, with the soft roll perfectly containing the insides of the sandwich, it was just awesome. The onions and peppers, which weren't strictly necessary, were nonetheless tasty.