|Cheesesteak Over Sauteed Greens|
We are far from the Jersey shore these days and I hadn't thought about making a cheesesteak in ages so this meal was extra delicious. The Visit Philly website describes a Philly Cheesesteak as a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. The cheese is usually provolone or American or, in extreme circumstances, Chees Whiz, apparently.
|"Beef... And More Beef"|
That afternoon, we had the luxury of browsing their immense freezers and we came across something called "minute steaks." My husband and I looked at each other instantly - these little guys were perfect for cheesesteaks! These minute steaks were small pieces of thinly sliced beef - if you are a child of the processed food of the 80s, picture a slightly thicker version of steak-ums.
|Visiting Proffitt Family Farm|
Minute steaks (or thin chicken cutlets) - about 1 per person
1/2 onion, thinly sliced
Sliced or shredded cheese, American or Provolone
Collard or mustard greens, cut into thin strips
Coarse sea salt
A few cloves of garlic, diced
|Cook minute steaks and onions ... add cheese|
1. Minute steaks just a few minutes to cook. I sliced my minute steaks into thin strips and cooked them with the onion in a little bit of olive oil and salt in a very hot skillet until they were done.
2. Add the shredded cheese or slices of cheese to the top of the cooked steak or chicken.
3. Meanwhile, saute the collard greens and garlic in a little bit of olive oil and salt over medium to medium low heat. Don't overcook them - you want them to retain their bright green color.
|Collard greens sauteed with garlic|
4. Serve your Philly cheesesteak over your collard greens. Enjoy!
A few notes ... I had a leftover chicken breast in the fridge so I sliced that up and made some regular cheesesteaks with the "minute steaks" from Proffitt Farms and some chicken cheesesteaks with the leftover chicken. They were both delicious!