Philly Cheese Steak Sandwich Sloppy Joe
Eric ten Hove - Home Made meat specialties
For 4 persons
- 2 (grain-fed) prime ribs of 250 g
- 250 g chestnut mushrooms
- ½ zucchini
- 2 roma tomatoes
- 2 spring onions
- 1 red onion
- 2 cloves of garlic
- 4 slices of smoked bacon
- 4 tiger bulbs
- 50 g of butter, at room temperature
- 4 portobello's
- 75 g grated Parmesan cheese
- Serial Grillaz Beef Explosion
- 2 slices of cheddar
- 2 tbsp mayonnaise
Step 1: Remove the prime rib from the refrigerator one hour before preparation.
Step 2: Prepare your barbecue, with a cast-iron grid, to cook indirectly and heat to a temperature of 150-160°C. In the meantime, halve the chestnut mushrooms. Cut the zucchini into small cubes. Halve the tomatoes, scoop out the seeds and cut the flesh into pieces. Cut the spring onions into pieces of about 1.5 centimeters. Peel the onion and cut into four nice slices. Finely chop the rest of the onion. Peel the garlic and cut one clove into thin slices and finely chop the second clove.
Step 3: Heat the skillet on the grill of the barbecue and fry the smoked breakfast bacon (with the lid closed) until crispy. Remove the bacon from the skillet and drain on kitchen paper.
Step 4: Add the halved chestnut mushrooms, the sliced garlic and the finely chopped onion to the remaining fat in the skillet and bake for about 1 minute. Add the zucchini, tomato cubes and the spring onion and cook again for 1 minute. Pour a splash of water into the skillet and let the vegetables simmer until the vegetables are soft but still have some bite. Close the lid of your barbecue after every operation. Put the vegetables in a bowl.
Step 5: Halve the portobello's horizontally and place them on your work surface. Halve the tiger balls and thinly cover the cut surface with butter.
Step 6: Melt the remaining butter in the skillet and add the finely chopped garlic. Stir briefly and sprinkle the portobello's with the melted garlic butter. Sprinkle some of the grated parmesan and place an onion slice on each portobello.
Step 7: Dry the entrecotes and sprinkle on both sides with some salt and generously with Serial Grillaz Beef Explosion. Place the prime ribs on the grid and grill them on both sides until the meat has a core temperature of approximately 45°C. Remove them from the grid and loosely cover with aluminum foil. Let rest for 5 minutes.
Step 8: Place the tiger balls on the cutting surface on the grid and heat them for about 1 minute.
Step 9: For the philly cheese steak, cut the entrecotes into slices and divide them over a baking dish. Spoon the braised vegetables over it, place the cheddar slices on top and sprinkle with the remaining parmesan.
Step 10: Place the baking dish on the rack and place the portobello's next to it. Close the lid of your barbecue and heat for about 2 minutes until the cheese has melted.
Step 11: Brush the cut surface of the undersides of the tiger bulbs with half a tablespoon of mayonnaise. Divide the philly cheese steak over this and put a slice of the crispy bacon and a portobello with onion on top. Cover with the top of the sandwiches and put your teeth in it.