Friday, September 14, 2012

Cheese Steak with Fresh Hummus

I love a good cheese steak sandwich. Sometimes I buy them from our pizza shop, but more often than not, I choose to make them myself. 

I enjoy customizing my toppings and cheeses. Sometimes I make it a mix between chicken and steak. These are all steak with peppers and fresh hummus. Give it a try, it makes a heckuva meal.

Cheese Steak with Peppers and Hummus
makes 2

1/2 lbs very thin sliced meat, 
if using beef, rib eye is best
1 sliced bell pepper
2-4 tbsp Olive Oil, I like to use the Garlic
1-2 oz cheese of your choice
2 hoagie rolls (Amoroso's if you can)
Fresh Hummus, recipe follows

The best way to get the really thin slices of meat you need for this sandwich is to partially freeze your meat. If you have a local butcher, they might be able to do it for you. 

Heat a couple tablespoons of olive oil in a saute pan to medium high. Saute the bell pepper until it softens and just begins to brown. Three to five minutes. Remove to plate and set aside.

Add the meat to the hot pan. Saute, stirring constantly until the meat is done. Add a bit more olive oil if you need it. Add the peppers back to the pan and melt your cheese over top.

Spread hummus on the bread and pile on the steak filling.

Fresh Hummus

2 cans chick peas, drained, but reserve the liquid
1/2 cup reserved liquid
4 tbsp tahini
1/2 cup fresh lemon juice
4 cloves garlic, chopped
1/2 tsp salt
2 tbsp Olive Oil, also Garlic

Put the beans and garlic into a food processor and pulse until chopped. Add the salt, reserved liquid and tahini. Pulse again.

Slowly add in the lemon juice and olive oil. If it is still too thick for you, add a little more olive oil.

If you serve this by itself, drizzle with a teaspoon of olive oil and serve with warm pita bread.

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