Taylor Street Cheesesteak

Taylor Street Cheesesteak

As Lent was approaching* I felt compelled to store up on cholesterol. With this thought in mind and inspired by a still warm 1/2 lb loaf of Masi's bread in my hand, I was moved one day last week to come up with the following sandwich for lunch, a sandwich which reflects directly the mixed ethnic composition of my neighbourhood and its culinary offerings.

• Italian bread (preferably from Masi's)
• cecina estilo de Guerrero (El Becerrito)
• extra sharp, imported provolone (available from Conte di Savoia)
• hot pepper spread or minced hot giardiniera (the hot pepper spread I have I got at Tenuta's in Kenosha but obviously something similar can be got at Conte di Savoia)
• El Yucateco jalapeño sauce (sometimes available at El Becerrito and also at the other Tri-Taylor bodega/carniceria, Foodland)

Fry the cecina with a touch of olive oil; once properly browned, set meat aside, placing thin pieces of the provolone on the hot meat. Open the small loaf of bread length-wise and use it to wipe clean the pan. Place meat on bread, dress with hot pepper spread; add a few drops of El Yucateco hot sauce, as needed.

Antonius

*I have already been led astray by a group of carnivorous LTHer's. I shall, however, atone for my trespasses.

Taylor Street Cheesesteak 2

Good thin steak, fried in a pan with olive oil... left-over onions and peppers (Anaheim, Cubanelle, Serrano) added to the pan to reheat...


Some Cretan graviera was melted on top...


And then the onions and peppers...


I also added a splash of El Yucateco jalapeño sauce; the bread was bought a little earlier today, fresh from the oven at Masi's.

Antonius