Guide
Recipe for Ramequin cheese soufflé
by Simon Balissat
"Schnitz und drunder": Philly cheesesteak sandwich
5.11.2020
Translation: machine translated
Every week I cook in the livestream - and you're there. On Mondays and Thursdays there's food from a first-person perspective and from my kitchen. Today it's Philly cheesesteak sandwich.
Melted onions, cheese, steak - and all in a crispy baguette. This is the classic from Philadelphia. Because I still had some fondue mix left over, I used it straight away for the Ami sandwich, which worked wonderfully.
Ingredients for two sandwiches
- 300 grams of entrecôte
- 2 large onions, cut into thin rings
- 2 red or yellow chillies, cut into thin strips
- Some butter and olive oil
- Soy sauce
- 2 sandwich baguettes
- 100 grams of fondue mix
Recipe
En guete!
You can find the other episodes of the series here
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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