There is almost nothing more American in the deli kitchen than a Philly Cheese Steak sandwich. On the way to the canyons we stopped in Duck town for lunch and what a tasty surprise was waiting for us here. In Martin’s Corner Deli I ordered a Philly Cheese Steak for the first time and it tasted great! It is absolutely not the most healthy sandwich to order, but nonetheless we loved it. As we want to collect local recipes from around the world we asked the owner about the recipe. She wrote it for us with a big laugh. So in this blog post a real American recipe from a real American deli. Recommended to make at home when you have friends over. Serve it with a large bowl of steaming soup.
Recipe Philly Cheese Steak
50 grams of jalapeños
2 egg yolks
1 full teaspoon mustard
150 ml sunflower oil
Small dash of white wine vinegar
2 tablespoons cayenne pepper
1 green pepper
And this is how you make it!
- Bake 50 grams of jalapeños, keep the seeds.
- Cut them small and set aside
- Cut the roast beef into strips and set aside.
- Heat the oven to 180 degrees.
Make the mayonnaise
- Mix the egg yolks with the mustard with a hand blender until smooth
- Pour in the oil bit by bit as you keep mixing. You can add some oil every time it binds.
- Add a small dash of vinegar halfway through the oil
- Keep mixing until your mayonnaise has reached the desired substance. This can be before the oil runs out, because this also depends on the size of your eggs.
- Taste and season the mayonnaise with salt.
- Add the fried jalapeños and the cayenne pepper.
This mayonnaise can be stored in the refrigerator for two weeks.
Spread onto a hoagie roll.
Fry the onions together with the peppers. When the onions see glassy, add the chopped roast beef and fry the whole for another 3 minutes.
Put the meat on the hoagie roll and then the slices of provolone cheese. Place the roll in the oven for another 3 minutes or until the cheese has melted.