An Inspired Cook

Recently Joe and I ate at a new restaurant called “Dodge City Distillery” for a bite of lunch.  No, it’s not in Dodge City and I don’t think it’s a chain although I’m not sure about that.  Anyway, I ordered this cheese steak sandwich that came with melting cheese, roasted peppers and Tabasco infused onions.  They used big strips of steak in the sandwich which had been seasoned and grilled to perfection.  I fell in love at first bite and knew it was something I wanted to recreate in my own kitchen.  I think my sandwich came pretty close to the sandwich I ordered there.  It’s not your traditional cheese steak by any means but it is a great sandwich loaded with a whole lot of spice and flavor.

Here are the ingredients I used; a 1 1/2 pound skirt steak seasoned with Worcestershire pepper and salt.  Also you’ll want some pepper jack cheese, onion, Tabasco sauce, butter, roasted peppers and steak rolls.  Click here for tips on roasting peppers.

I soaked the onion slices in Tabasco sauce for a half hour or so to infuse that spicy vinegary flavor.  Thinly slice 1/2 large onion and separate the rings.  Pour 1/4 cup of Tabasco sauce over top.

Flip the onions every few minutes so that every onion ring soaks in the flavors.

While the onions are soaking, cut the skirt steak into strips and season with 1 teaspoon of the Worcestershire pepper and 1/4 teaspoon salt.

In a medium saucepan, heat 2 tablespoons butter and add the infused onion slices.  Saute over medium heat.

After a few minutes the onions will start to soften and become translucent.

Those are going to taste so good on the cheese steak!

I used a flat iron to cook the steak slices but a cast iron skillet will work fine too.  I cooked these in 2 batches over medium high heat with a drizzle of olive oil.

All that seasoning begins to sear into the steak strips.  Flip the strips over when they have begun to sear and brown.

First batch done, I’m not sure if I can wait!

Line up the steak rolls on a baking sheet and layer some pepper jack cheese.  These slices just crumbled as I tried to lay them on but they are going to melt so no worries.

Next, pile on some of those tangy Tabasco infused onions.

Divide the steak strips between the 4 hoagies.

And layer some roasted pepper strips on top.  I found that I only needed 1 1/2 peppers so I cut each roasted pepper in half and froze the rest for future use.  Place the baking sheet under a 400 degree broiler for 5 – 7 minutes or until the cheese melts and the bread is toasted.

Oven baked fries alongside makes this cheese steak hoagie a meal!





Pepper Cheese Steak Hoagie

1 1/2 pounds Skirt Steak, sliced into thin strips
1 teaspoon Worcestershire Pepper
1/4 teaspoon Salt
1/2 large Onion, sliced thin
1/4 cup Tabasco Sauce
2 tablespoons Butter
1 1/2 Red, Yellow or Orange Bell Pepper, roasted, peeled, seeded and cut into strips
4 slices Pepper Jack, Swiss or Provolone Cheese
4 Steak Rolls

Slice the 1/2 onion thin and separate rings.  Pour 1/4 cup Tabasco sauce over top and toss rings to coat.  Let soak for 30 minutes.

Slice the skirt steak into thin strips and season with Worcestershire pepper and salt.

Saute the onions in a medium saucepan with 2 tablespoons of butter 3 – 5 minutes until onions become soft and translucent.  Keep warm.

Heat a flat iron or cast iron skillet to medium high heat and drizzle with olive oil.  Sear the steak strips for 2 – 3 minutes on each side.

Split 4 steak rolls and begin layering with cheese slices, onions, steak strips, and roasted pepper strips.  Toast under a 400 degree broiler for 5 – 7 minutes or until cheese has melted and bread has toasted.

Makes 4  hoagies