Soupy Tex Mex Philly Cheese Steak Thing |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Thought this was going to be some way cool experiment till I realized it was just a sort of Philly Cheese Steak soup... Kind of took the wind out of it but it was still tasty. Ingredients:
1 poblano pepper |
1/2 small onion, diced |
hot chili oil |
cilantro, chopped fine |
1 cube beef bullion |
beef (cut milanese style - thin and flat), julienned |
2 thick slice of artisan bread (i used sourdough) |
slice of queso fresco |
Directions:
1. NOTE: the order of some of the following steps is different than how I did it which should give a better result.
2. Char the pepper
3. Heat chili oil in a pot big enough for a few cups of broth
4. Saute onions
5. Dissolve beef cube in 2 cups of hot water
6. Add to onions
7. Add cilantro
8. Simmer
9. When the peppers are done charring, julienne
10. Toast bread until plenty crispy
11. Add a 1/2 cup to a cup water to the broth and bring to a rolling boil (test flavor, adjust if necessary)
12. Put bread in deep bowl
13. Add round slice of queso fresco on top of bread
14. Add peppers on top of cheese
15. Turn off heat under broth
16. Add beef to broth and let sit while you have 1 sip of red wine
17. Pour broth and beef on top of other ingredients (beef should be brown and cooked but feel super tender)
18. FINAL TIP: Leave out the bread. Unnecessary and makes it super filling
|
|