Two very different takes on a cheesesteak.
Up here I have on this first tray here, one pork tenderloin
that I cut on a bias or on an angle, of course,
and I pounded out nice and thin.
And these turkey cutlets, you get them in a package.
Again, pound them out a little if you like.
You want a thicker cut, leave 'em as is.
The peppers and onions we're going to get going in
a big, well, it's actually kind of a medium skillet,
and just let them cook down.
You don't want to brown them.
I've got this over medium heat.
We're just going to let them slump up
but remain a little bit,
with a little bit of a bite to them.
So we just want these to kind of mush down essentially,
okay?
So we're going to let these guys get going
and what draws liquid out of everything?
Salt.
So we're going to salt these guys.
Over here, we're going to make a sprinkle.
You see that I've seasoned this
with salt and pepper already, the turkey and the pork.
Now we're going to take in about equal amounts,
granulated onion and garlic, fennel, or fennel pollen.
I'm going to use fennel pollen or ground fennel,
oregano, and red pepper flakes or ground red pepper.
Here's the flake, here's the ground.
Okay, here we go.
We're going to mix this all together.
I have never really used this spoon in my life.
If you weren't looking at me, I would just stick my hand
in here and mix it (inaudible)
So, so I'm going to throw it in my garbage bowl
because I'm working with home field advantage here.
I'm just going to roll like I always do with you guys,
rolling deep and is what it is.
And we're going to quick cook the turkey or the pork,
whichever you're making, the cutlets for our hoagies,
and then we'll do it all over again with the pork.
Okay, (no sound) this out, and now the pork, again,
this is pork tenderloin, I cut it on a bias.
Just got a long, thin angle, and I got at it
with my (no sound) a bit,
and I end up with these pretty beautiful, lacy, thin slices.
Now I did a fun trick to the peppers and onions.
As they started to break down, I added a little bit
of water and you let it absorb and it helps get them
to a nice, tender, soft place even more quickly.
So now we're going to flip the pork, like I said,
these little tiny pieces.
Look at that one, ooh, gorgeous.
They caramelize AKA develop their sugars
in their flavor, right?
Color equals flavor.
By the time you're done flipping them all around in the pan,
it's time to take out the ones on the bun side.
You take your stale bread.
I have here or hoagie rolls, I have Martin's hoagies here,
and you put a layer of deli-sliced provolone down first.
Then you top it with the turkey cutlets
or the little pounded-out pieces of pork tenderloin.
Then we're going to top that,
so we've got cheese under
and then we're going to top the meat
or protein of choice, right?
With our peppers and onions,
and then we're going to top that with the over.
Yes, friends, another layer of cheese.
So here's our cheesesteak.
We're going to add a little giardiniera
and hot pepper rings.
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