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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All images reserved: Eyes of Ed

Chicken Mushroom Asparagus Risotto

I finally finished all my exams! Congratulations to all the other uni students as well! To top it off, I decided to cook risotto inspired by one of the Masterchef episodes. One of the contestants (Kira) even replaced risotto rice with quinoa? While quinoa is a much healthier option, I’m not so sure about the texture compare to risotto. Arborio rice is an Italian high starch short-grain rice which makes the risotto a creamy consistency. However, the last time I tried quinoa, it was very much liked cous cous- a slightly crunchy texture.

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This is only my second time to cook risotto! My first time was a total disaster and tasted nothing like any of the risotto dish I previously had in restaurants! Have you ever tried cooking risotto? What was your experience like and any secret tips? Comment and let me know.

Chicken Mushroom Asparagus Risotto
Serves: 3 – 4ppl

Get yourself some…

3 cups Arborio rice
500g (3 fillets) of skinless chicken thighs (chopped)
2 bunches of baby asparagus (chopped)
(300g) 1 packet of sliced mushroom
1 medium size brown onion (chopped)
100g Parmesan cheese
1L salt reduced chicken stock
250ml white wine
80g of butter

Cooking time…

1. Roughly chop the onion. Chop chicken into small bite size. Chop asparagus.
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2. Melt 30g of butter with some olive oil.

3. Cook onion til soft but not coloured.

4. Add garlic and Arborio rice. Toast the rice til the colour slightly changes.

5. Add the white wine and let the rice and onion absorbed all the liquid.

5. 6. Add 4 cups of stock, turn down heat and let it simmer for 12 minutes with lid on. Do not stir.

7. Meanwhile, use another pan to fry the mushroom with olive oil and 30g butter.

Do not let the mushroom cook for too long.

8. Stir fry the chicken and asparagus as well til cooked. Season.

9. After 12 minutes, check the rice if its cooked. If not, add more stock and stir. Keep testing and continue to add more stock if needed.

10. Stir in the chicken, mushroom and asparagus.

11. Take the pan off the heat. Stir in some butter  and Parmesan cheese to make the risotto creamy. Taste. Season if needed.

SERVE!

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