Philly Cheese Steak Jaffle

Who’s a Masterchef fan here? In last week’s Tuesday episode (Season 7, Episode 8), the top three contestants (Reynold, Ashleigh and Jessica) had to make jaffles (which is a fancier word for cheese toasties, in my opinion) to win the immunity pin. Are you wondering what was the winning jaffle like? The jaffle that won all three judges heart was named Jaffa Jaffle by Asheligh. The jaffle was filled with ricotta, dark chocolate, pistachio and cardamom. Find her recipe here.

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So as always, with my brain running 100 miles per hour like the contestants as well, I tweeted this on Twitter.

Surprisingly, Masterchefau’s Twitter responded: “Mmm sounds like a winning filling!”. I was so excited with that comment, I even shared it on my Instagram and Facebook page straight away! HAHA!

But on the serious note, I actually DID make it. For people who never heard of Philly Cheese Steak Sandwich, it is a classic and iconic sandwich that represents Philadelphia town in America.

Toasted Sandwich

So, I started doing research on how to re-create it as authentic as possible. The type of cheese they use in Philadelphia for the cheese steak is either Cheese Wiz or Provolone- which I did not have in hand. However, I still made a cheese sauce using the only cheese I have in the fridge- Perfect Italiano’s 4 Cheese Melt (romano cheese, cheddar cheese, traditional mozzarella cheese and easy melt mozzarella cheese). This cheese sauce is optional, you can add the shredded or pieces of cheese in between the onions, mushrooms and the steak before you put it in the jaffle maker.

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I also froze the piece of steak for 20 minutes so it hardens up a little bit which makes it easier to thinly slice it against the grain (not parallel to the muscle fiber), creating a ‘melt-in-your-mouth’ texture.
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HERE IT GOES!


Philly Cheese Steak Jaffle

Cost: Around $5-7 Serves: 2

Ingredients:

1 rib eye steak (freeze 20 minutes before slicing)
1 medium size onion
1/2 teaspoon of brown sugar
1 teaspoon of balsamic vinegar
1 cup of mushroom (optional)
Cheese of your choice
(preferably a mix of cheddar and old english)
4 pieces of bread
Oil
Salt & Pepper
Spreadable butter for the bread

Cheese sauce (optional):
3-4 tablespoons (50g) of melted butter
2 teaspoon of plain flour
1/2 cup of full cream milk
1/2 cup of cheese

Method:

Caramelized Onion:
1. Slice or chop onion (depends how you like the texture)
2. Add 1 tablespoon of olive oil and fry onions until slightly brown.
3. Add 1/2 teaspoon of brown sugar, stir.
4. Add 1 teaspoon of balsamic vinegar.
5. Cook until translucent and set aside.

Caramelized Onion

Sautéed Mushroom:
1. 
Add 1 teaspoon of oil. Fry the mushrooms until soft.
2. 
Add salt and pepper. Taste. Set aside.

Sauteed Mushroom

Cheese Sauce (optional):
1. Melt butter in a pan.
2. Add 2 teaspoon of flour (as a thickening agent) and stir until no lumps.
3. Gradually add 1/2 cup of milk while stirring the mixture.
4. Once it begins to thicken up, add 1/2 cup of cheese (or more).
5. Taste. Add salt if needed.
6. Take off the heat once everything is well combined.

Cheese Sauce

Seared steak:
1. Freeze steak for 20-25 minutes.
2. After 20 minutes, slice the steak as thinly as you can.
3. Add salt and heat a pan with 1 tbsp of oil.
4. Lightly sear the steak in a pan.
*DO NOT OVERCOOK*
4. The steak should still be rare because it will continue
to cook in the jaffle maker.

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To assemble:
1. Spread butter on a piece of bread.
2. Place bread with butter side down in the jaffle maker.
3. Pile onion and mushroom on top. Don’t be stingy!
4. Pour cheese sauce on top or place your pieces/shredded cheese on top.
5. Pile steak on top of the cheese.
6. Spread butter on another piece of bread to close the sandwich.
7. Close the jaffle maker and wait patiently for 5 minutes or more.
8. Open and check if the bread is toasted enough.
Serve with a side salad!

Philly Cheese Steak Jaffle
 This was one hell of a good sandwich.

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You should have these in your pantry!

It is always a good idea to expand your pantry, especially with dry herbs and spices that can make cooking a lot easier. The reason is that when you find a recipe online and scan through the required ingredients, you can most likely tick off half of the list instead of “AHHHH, I have to buy too much (skip)”. Most of the basic pantry items are not expensive, such as dry herbs, seasonings and spices usually cost around AUS $1 – 3 at Woolworths or Coles. Non-perishable canned foods such as canned tuna and beans are a must in my cupboard!

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The most common seasonings and spices I come across in most recipes are:

  • Cumin
  • Nutmeg
  • Garam Masala
  • Tumeric
  • Cinnamon
  • Ground Cloves, and
  • Paprika

For herbs, if you don’t want to purchase fresh herbs every time (even though it is recommended to use fresh products), dry herbs are also a great way for substitution:

  • Basil
  • Oregano
  • Parsley
  • Rosemary, and
  • Thyme are the most basic ones that you will see in recipes around.

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Here is a very useful list for you: “Quick Guide to Every Herb and Spice in the cupboard” from a popular food blog The Kitchn!

Other goods that are sitting in my pantry just ready whenever I am are:

  • White flour
  • Sugar
  • Brown sugar
  • Baking powder
  • Baking soda
  • Yeast, and
  • Breadcrumbs

In my opinion, if you have these stocked up in your pantry, then you can whip up a dish anytime just at your fingertip! OR at least you don’t have to spend a large sum of money at supermarkets just for one/two dishes in one go!

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This recipe is a very quick, easy and healthy one perfect for lunch. If you have the below seasonings, spices and beans in your pantry already; all you need to get is just a few fresh ingredients such as kale, cherry tomatoes and any protein you choose to have!


Chorizo, Chickpea and Kale stir fry

Serve: 1

Ingredients:
4 – 5 stalks of Kale (roughly chopped)
5 – 6 Cherry tomatoes (cut in halves)
1/2 cup of Chickpeas
1/2 of a Chorizo (cut into slices)
1 teaspoon of Garam Masala
1/2 teaspoon of Turmeric
1 teaspoon of garlic
1/4 cup of water
S&P
Olive Oil

Direction:

1. Add oil and fry the chorizo until slightly browned.
2. Add garlic, chickpeas, garam masala, turmeric and water until all chickpeas are coated with spices.
3. Add kale and cherry tomatoes until kale are wilted.

Note: You can also switch it up by adding 1-2 teaspoon of Greek yoghurt in the end,
or a squeeze of fresh lemon juice. Cream can also be an option to replace water for a smoother taste.

And there you have your bowl of goodyness.
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That wasn’t so hard, was it?

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See you guys soon.