Had to make cheesesteaks for the Eagles game last night! Super Bowl Champs!

First thing is first – I know the roll is OFF, but I only had so much time to work on these this weekend.

Pretty straight forward process with a few preppy bits to make the gameday cool a bit easier.

I started by saunteing onions like I do for when I grill up a striploin – bit of oil and butter and cook things down a bit; Then hit with salt, lots of fresh pepper, Worcestershire sauce, and tobasco and let it cook down. Popped those in the fridge.

Rolls were fine but I had to toast up the outside of the rolls to firm up the crust.

I couldn't get thin shaved ribeye (in this economy?!?!) so I grabbed some fatty-looking stewing beef, which I sliced as thin as I could and then veleveted using a cornstarch/vinegar/veg stock slurry. The beef sat for about 5 hours in the slurry before I rinsed it off as best I could. In the end the beef was nice and tender and easy to chop/chew.

While the beef drained after rinsing I whipped up a cheese sauce using melted Velveeta (can't get deli sliced American or Cooper sharp here), beer, veg stock, unsalted butter, as well as some yellow and Dijon MUSTAAAAAAAARD. Once things were nice and melty, I folded in some shredded cheddar and mozza. I called it wiz+.

Cook was simple; Toss the beef into a hot pan to start cooking, then throw in the onions and chop it all up using a sharp metal spatula; once everything is nice and mixed and near cooked, toss some wiz+ on top, spread some wiz+ on the inside of the roll and let that rest on top; After that use a long spatula to pull off the cheesesteak slide and get everything in the roll, and boom – delicious, reasonable facsimile of a cheesesteak wiz wit to enjoy while watching the Eagles straight up pants the Chiefs on national television.

Go Birds.