The trick is to smoke the meat and not make the meat smoke
ITALIAN CHEESESTEAK PANINI
Date:March 16, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Italian Style Cheesesteak Panini
Step one was a fresh pesto from basil, garlic, pine nuts, cheese, salt, pepper & olive oil
The finished pesto
The onions, garlic & red pepper are sautéed...
for 6 minutes until soft
A skirt steak is grilled to medium rare. I substituted a flat iron steak with good results
After a 5 minute rest I thin sliced it on an amgle like London broil
The crust of the Italian sub rolls are brushed with olive oil
Some assembly required: from left to right: fotina cheese, pesto, salt, pepper, steak & onion, garlic, pepper mix
The pesto is first
Next is the thin sliced steak
The fontina cheese goes over the steak
The sautéed onion, garlic & red pepper tops things off
The sandwiches in 4 Steven Raichlen panini holders
The 4 paninis are cooked at medium low
Ready to eat. These were one of the best steak and cheese sandwiches I have eaten.
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This recipe came from a cookbook I just picked up called Panini. I have another panini cookbook that has elegant traditional old wold paninis. This one has paninis that are more like the panini as a comfort food. This sandwich takes a traditional Philly cheesesteak and puts an Italian twist on it. The panini receives a fresh pesto, followed by grilled steak and fontina cheese. This is topped with sauteed fresh garlic, onion and red pepper. The panini was served on an Italian sub roll, which I didn’t think would work grilled, but it was excellent. This was one of the best steak and cheese sandwiches I’ve ever tasted and was well worth the work involved.
Panini - More Than Just a Sandwich: Italian Style Cheesesteak Panini - Page 60