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"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

Wrap the entrecôte in plastic wrap and freeze lightly for 30 minutes
Cook the onions and chillies in butter over a medium heat until soft and lightly browned (about 25 minutes).
Deglaze the chilli and onion mixture with soy sauce and a little water and divide into two halves in the pan.
Spread the cheese evenly over the two mixtures in the pan, put the lid on and remove from the heat.
Slice the baguette, lightly butter and toast. This works well in the oven with the grill function.
Heat a pan on the highest setting.
Remove the entrecôte from the freezer and cut into thin strips against the grain.
Sear the strips of entrecôte in the hot pan with a little oil for 90 seconds until they are browned all over but not dry.
Spread the onions on the baguette first, then the pieces of meat and serve immediately.

En guete!

You can find the other episodes of the series here

video
Guide
"Schnitz und drunder" with fried chicken! Livestream from 11.00 am
by Simon Balissat

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Simon Balissat

Teamleader Editorial

Simon.Balissat@digitecgalaxus.ch

When 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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