Philly Steak: Shaved Ribeye, American & Sharp Provolone, Caramelized Onion, Cherry Pepper, Calabrian Chili Oil, Seeded Semolina
Philly Steak: Shaved Ribeye, American & Sharp Provolone, Caramelized Onion, Cherry Pepper, Calabrian Chili Oil, Seeded Semolina
by DisastrousBeaujolais
3 Comments
I_UPVOTE_PUN_THREADS
Nope.
thecw
Very good choices. I’ve never done American + Sharp before, I’ll have to try that.
DisastrousBeaujolais
I don’t think I did. Don’t remember.
What I probably did was mix both cheeses into a flat-top pan w/ the ribeye and onions combined.
But I know, without a doubt, if you combine sodium citrate with a hard-to-melt cheese, it comes out proper. Usually american cheese has sodium citrate in it, so whatever cheese you add tends to come out melt-y and great.
3 Comments
Nope.
Very good choices. I’ve never done American + Sharp before, I’ll have to try that.
I don’t think I did. Don’t remember.
What I probably did was mix both cheeses into a flat-top pan w/ the ribeye and onions combined.
But I know, without a doubt, if you combine sodium citrate with a hard-to-melt cheese, it comes out proper. Usually american cheese has sodium citrate in it, so whatever cheese you add tends to come out melt-y and great.