Philly Cheesesteak

100 - 150 grams sliced roast beef

garlic butter

1 tsp Brass Ring Original, Medium or Spicy

1 tbsp garlic mayo

sausage bun

3 slices provolone cheese

1 green pepper, slice thin

1 half sweet onion

handful of mushrooms, sliced (optional)

heat pan to medium/high

In a bowl mix garlic butter and 1/4 tsp Brass Ring Original, spread on sausage bun. Place bun on hot pan. Toast, set aside.

Saute mushrooms in pan with butter and BR Original, set aside.

Saute green pepper and onion in pan, set aside.

Spread garlic mayo on bun. You can add a dash of BR Original to the bun if desired.

Place beef on the bun, folding as you go.

Place green pepper, onion and mushrooms on top of beef. Place cheese on top of that (or the other way around, up to you).

Place in shallow pan and place in oven to broil on low until cheese is melted and the beef is warm. (I often cut the beef into strips and place in pan to crisp it up before putting on the bun)

 

Garlic butter: a big hunk of butter or margarine. Add minced garlic or garlic powder and 1/4 tsp of BR Original. Done.

 

Garlic mayo: a cup or so of mayo. Add roasted garlic (o.m.g.) or minced garlic or garlic powder if pressed for time. You can add a dash of BR Original if desired - it's good!

 

Roasted garlic: take a head of fresh garlic and peel some of the paper skin off if desired (makes it easier once roasted), but leave the head intact. Cut the top off the head. You will see just the very top of each clove - don't cut too far down. You don't have to see the top of EVERY clove if there are ones that are lower. Make a tin foil boat. Put garlic into the boat, pour a little olive oil in and seal it up. Place into 300 F oven for about 40 minutes or until all the cloves are soft. Let cool and then squeeze the garlic into the mayo like toothpaste. It's very easy and so worth the extra time!

 

Really want to blow your mind...? Try this recipe with Jimmy Fuego Magma or Hot Magma hot sauce. Ka-boom!

 

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