Hi, everyone!
We’re calling tomorrow night’s You’re Home with Jill "Little Changes, Big Impact" and I'll be sharing several ideas that won't take much time or effort. But, in the end, they'll look like they did! On Friday I showed you how to make functional, adorable sewing kits from mason jars. And today, I’m going to show you the power of the cheesesteak sandwich...how a simple change in the toppings yields a totally different sandwich!
As you know, cheesesteaks are a Philadelphia specialty. I grew up in Southern California, so I really discovered these tasty sandwiches when I moved to the Philadelphia area some 20 years ago. And it’s been a love, love relationship ever since. In South Philly, you’ll get a classic sandwich with Provolone cheese, Cheese Whiz, and onions…if you say the magic words, “wiz wit!” But, all around the city, you can get a variety of cheesesteaks with lots of different toppings. And, they really do give you a whole new sandwich.
If you’re not able to swing by Philadelphia for a cheesesteak, you can make your own sandwich at home. First thing’s first, pick up some sirloin steaks by Kansas City Steak Company—you’ll get a terrific sandwich. Second, find the freshest rolls you can. Go to your local bakery early in the morning. It’s SO worth it. If you don’t have a fresh roll, you won’t have a good cheesesteak!
Cheesesteaks Three Ways
Ingredients:
- Olive oil, to coat the pan
- 3 (4-6 oz) servings sirloin steak (preferably Kansas City) cut into thin strips
- 3 Italian rolls
Buffalo Beef Style:
- 2 (1-oz) slices Buffalo Mozzarella
- 1 oz Blue Cheese crumbles
- Buffalo-style hot sauce, to taste
- 1 Tbsp scallion, finely chopped
- 1 Tbsp celery, finely chopped
South Philly Style:
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- 2 (1-oz) slices Provolone Cheese
- 1 oz Cheese Whiz
- Ketchup, to taste
Greek Style:
- 2 oz Feta, crumbled
- 1 oz cucumber, finely diced
- 1 oz tomato, finely diced
- 1 oz red onion, thinly sliced
Directions:
To prepare the Buffalo Beef Style, heat the olive oil in a grill pan medium-high heat. Place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Mozzarella on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the Blue Cheese, Buffalo sauce, scallions, and celery.
To prepare the South Philly Style, heat the oil in a grill pan over medium heat. Add the onions and cook until golden, or about 10 minutes. Set aside. Drizzle the same pan with olive oil to coat, and then place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Provolone cheese on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the Cheese Whiz, sautéed onions, and ketchup.
To prepare the Greek Style, drizzle a grill pan with olive oil to coat, and then place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Feta cheese on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the cucumber, tomato, and onion.
I’m making all three sandwiches tomorrow night—here’s a little something to stir up your appetite!
Don’t forget—You’re Home with Jill is on at 7pm ET on QVC Plus. If you don’t get the channel from your local cable provider, you can watch it ANYTIME on QVC.com! You can access it right on the homepage tomorrow. After that, the episode lives forever on my “Previous Episodes” page on the YHJ page.
I can’t wait for you to see what other DIY projects and recipes we have in store tomorrow…these are just a taste! Literally!
From my home to yours,
—Jill