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Philly Cheesesteak with Guasacaca

philly cheesesteak with guasacaca Entree
Philly Cheesesteak with Guasacaca
  • Prep 10 min
  • Total 20 min
  • Ingredients 18
  • Servings 4

It is widely believed that this sándwich originated in the city after which it was named, Philadelphia. It is one of those typical “American” foods which find themselves with a wide range of interpretations and varieties. One of the most common debates about this sandwich derives from the kind of cheese which should go on it. Some argue that it should be provolone, others a cheese spread and still others American cheese. In our case, we are going to have to go with the one most people believe was the original - provolone. Now, here is the twist. Let’s add a little Latin touch to the debate, shall we? For this recipe we are going to add Guasacaca, a sauce with an avocado base. The great thing about this sauce is that it is great on many sandwiches from hamburgers, to hot dogs, tacos, tostadas or whatever else you like. Let’s take a look at this Latin interpretation of the Philly classic now. MORE + LESS -

Ingredients

Philly Cheese Steaks

4
large hoagie rolls (sub rolls)
1
lb Roast Beef in thin slices from deli
1
onion, cut into thin strips (julienne)
1
green pepper, cut into thin strips (julienne)
2
garlic cloves, minced
1
lb Provolone cheese
3
tablespoons olive oil
Salt, if desired
Pepper, if desired

Guasacaca

2
ripe avocados, peeled and pitted
1
small onion, diced
1/2
green onion, diced
1
garlic clove
2
tablespoons fresh cilantro, chopped
1/3
cup white vinegar
1
teaspoon salt, if desired
1/4
teaspoon of black pepper, if desired
1
cup corn oil

Directions

Hide Images
  • 1
    For the sandwiches Heat oil in frying pan over low heat.
  • 2
    Stir in onion and green pepper to pan. Cook onion and pepper until soft. Stir in garlic to mix and season with the salt and pepper. Let cook for two more minutes. Place the mixture aside.
  • 3
    Use the same pan to cook roast beef. Cook roast beef until no longer ping. While cooking, chop it into smaller slices with the edges of one or two spatulas.
  • 4
    When meat is browned, add onion and pepper back into the pan and mix it well. Divide into four portions right in the pan. Divide evenly provolone cheese directly onto the meat and let it melt.
  • 5
    While the cheese is melting, cut bread rolls half, lengthwise. Add meat and melted cheese; finally add Guasacaca spread to each sandwich.
  • 6
    Preparing Guasacaca In blender place all the ingredients for the Guasacaca , blend desired consistency. Ideally should be creamy without chunks. When done blending, taste. Add salt and/or pepper as desired. Best to prepare in advance and keeping it covered in the refrigerator.

  • To make extra space for your meat, remove some of the bread from the middle of each roll. This will help keep the meat nestled in the roll.

Expert Tips

  • If you like spicy food, add some tabasco sauce to the guasacaca.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It is widely believed that this sándwich originated in the city after which it was named, Philadelphia. It is one of those typical “American” foods which find themselves with a wide range of interpretations and varieties. One of the most common debates about this sandwich derives from the kind of cheese which should go on it. Some argue that it should be provolone, others a cheese spread and still others American cheese. In our case, we are going to have to go with the one most people believe was the original - provolone. Now, here is the twist. Let’s add a little Latin touch to the debate, shall we? For this recipe we are going to add Guasacaca, a sauce with an avocado base. The great thing about this sauce is that it is great on many sandwiches from hamburgers, to hot dogs, tacos, tostadas or whatever else you like. Let’s take a look at this Latin interpretation of the Philly classic now.

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