We’re getting near the end of our Keens Steakhouse Goldbelly Box. We’re down to one dry-aged sirloin steak and two burgers.
This week I thought we’d cook up the last dry aged sirloin and do something a little different with it. The first one we could in a traditional style, but for this one, I thought we’d use it as an ingredient in a Philly cheesesteak-inspired sandwich, which I’m calling, the Peoria Cheesesteak Sandwich.
Let’s go get the ingredients for what I’m hoping will be a delicious and locally-sourced sandwich!
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1st Stop: Castle’s Patio inn
One of the key ingredients in a cheesesteak sandwich is cheese. And what better local place to get cheese at than Castle’s Patio Inn?
It’s the Cheesiest Place In Town!
There’s owner Michelle holding a tub of Castle’s Patio Inn cheese!
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2nd Stop: Le Bakery
We need a roll for the sandwich, so I stopped in at Le Bakery and saw Danielle and we got the roll in seconds along with a photo of her smiling face!
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3rd Stop: Schnucks Grocery Store
I had to get a couple items at Schnucks and we’re all set, it’s sandwich time!
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4th Stop: MBIP World Headquarters
Here’s the ingredients for this week’s Little Golden Lunch, clockwise from bottom left: Ore Ida French Fries, the roll from Le Bakery, chopped onions, The Castle’s Patio Inn Cheese and the Keens dry-aged sirloin steak.
Okay, it’s sandwich time!
We’ll start with the cheese. After some discussion with Michelle and some of the crew at the bar, we decided to go with the Jalapeno flavored cheese. We figured it would add an extra kick to the sandwich.
I plopped it into this pot, added some hot sauce and seasonings to it, stirred it up, covered it and we’ll let this simmer on a low heat while we construct the rest of this Peoria Cheesesteak Sandwich.
I’ve heated some butter up in this pan and we’ll add some onions and caramelize them. I added a little red pepper for some extra spice.
We’re going to really start moving now!
While the onions simmer, we’ll chop up the steak for the sandwich. By the time it was chopped up, the onions were done, so we took them out of the pan and added a little more butter to the pan and put in our steak slices. I added some ground pepper to the steak.
These will cook fast because the pan is really hot and I want the steak to be tender.
I put the French fries in the microwave, removed the steak from the pan, drained it, added a little more butter and put the roll on the pan to cook and steam.
The roll will soak up the butter and some of the steak and onion juice while it steams. We’ll let them sit in there for about a minute.
While the buns are steaming, let’s take a hunk of steak and try it with the melted, seasoned Castle’s Patio Inn Cheese.
Oh. My. God! This is a real taste sensation. Let’s build this Peoria Cheesesteak Sandwich, I’m dying to try this out!
The roll turned out perfect! Now to build the Peoria Cheesesteak Sandwich!
First we add a layer of the seasoned, melted Castle’s Patio Inn to the roll from Lebakery. Next we add the caramelized onions on each side and then we put on the steak slices. And then a layer of the melted cheese on top of the steak.
There was even enough cheese left over to make a nice side-dish of cheese fries. This looks simply amazing!
Let’s pop open a can of beer and sit down and dig in to this tasty meal!
The cheese fries were so good. To be truthful, the fries were pretty much just a vehicle for that spicy and tasty melted Castle’s Patio Inn Cheese!
You could almost melt that and have it as a soup! Something I may try in the future!
And now, the moment has arrived. Time to try the Peoria Cheesesteak Sandwich. The roll from Le Bakery is crispy on the outside and soft inside.
I was tempted to add steak to the other side and eat this open-faced, but if we’re making a sandwich to rival a Philly Cheesesteak, we’ve got to eat it sandwich style.
It’s going to be a little messy with all of that cheese, but let’s have at it!
Wow! I’ve made and preppared a lot of food in the last ten years on this blog, but this is the best and tastiest creations ever!
I may be bragging a little here, but this is so much better than a Philly Cheesesteak. As I said, the roll is crispy on the outside and bakery-fresh on the inside and of course it is, we just got it from Le Bakery!
The steak is tender and blends well with the caramelized onions, but the true star of the show, is The Castle’s Patio Inn Cheese!
All hail the Peoria Cheesesteak. Philadelphia can kiss my ass!
Thanks to Michelle and crew from Castle’s Patio Inn and to Danielle from Le Bakery for the assistance!
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Related Post: Little Golden Lunch: Loose Hamburger Sandwich, Filet Burrito, Prime Dry-Aged Sirloin, Keens Steakhouse Burger, Keens Steakhouse Week #2: Thick Cut Bacon and Keens Steakhouse Week #1.