Male: Hello, everyone welcome to cahoonasfoodandwine.com, the galaxies most popular food and wine are over him. And today we are continuing with the episode with the Cheeze Whiz and that’s cheese with a Z and whiz with a Z. Eventhough I'm pretty confident I spell it wrong everywhere else but anyway so were going to be doing now cheese steak with our left over wine so let’s take a pick. And there’s prime server and as you could see it’s very rare in the middle. When I cooked it originally we aren’t get real. I really leave it even more on the rare sides. And now were going to be cooking it again.
And were also having the wives famous canned potato that she makes and you can see they’re succulent beauty. They’re actually come out very good supplies it from the can and I think its get cooking. All right, so I'm going to break with tradition from the traditional cheese steak and I'm going to be do some bacon. So I'm going to have some bacon on our cheese steak just to;
Female: Add with that fat calories.
Male: Now we add to the fat calories and you know this is very lean, this is a prime cut to get some nice models Asian in it. And that’s it we move on. Check out for me into these strips you know cutting it this way. When you see me make sandwiches or things like that. I'm going to cut this into a bite size pieces. Just again, I just hate when you bite into a sandwich and it’s whether it sun dry tomatoes or roasted peppers for at a whole chunk of the meat comes out.
Pulls half of what is inside of a sandwich you know. In your own, put in your sandwich fat together just a disaster. So I cut everything off, ripping off, so that when you break into it. The whole thing doesn’t fall apart. Okay so you take the bacon out and what did was I drained bacon fat out till what of those little black bits on the bottom then I cleaned all that out. Now I'm going to have a little bacon fat into the pan but natural in going to sauté my sweet meat.
So you could see how amazing clear that is. Never go after that on the onions since the slices are for me. That’s a more bacon fat. Well I'm going to give them this pepper. Not going to solve from this bacon sauté. All right so going through a cook down for the nice yellow and brown, so I'm just going to add a little bit of butter not much, there’s going to male two big sandwiches with which the problem he won’t finish them here. And I'm going to add the tomatoes and will start slicing that around and incorporating that with good onion. And I’m going to heat this with just a touch of the basil, one of my favorite.
Pre-mix seasonings to you and this get moving to get cooked. All right so now what they’ve been doing and it is going to take the sauce and they smear it on each side of them all. Of course, whisk will be actual in a pink cam. This is how we are going to the gaud. And there, anyone definitely gets enough cheese. This summer my favorite cheese steak place in all Jersuim. Weary actually rivals the places in Philadelphia ANLP, now in wild wood, New Jersey alb way right on the cheese visual.
A little disappointed that I have to say all right so we got are; it’s mine then I'm going to add more cheese. And now were going to add a clamper of bacon up, then crampling it up so that you can taste it and it will come up. So another piece of bacon on the front side and there's our finish cheese steak with potatoes with clean spinach. Yummy! And that the only place cheeses are fine it’s a home cooked meal. Good job! Who makes the best cheese steak?
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