Open Face Filet Mignon Philly Cheesesteak
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1 Sandwich
- Serves:
- 1
ingredients
- 170.09-226.79 g filet mignon
- 0 vidalia onion
- 0-1 red bell pepper
- 1 shallot
- 1 portabello mushroom
- 1 loaf French bread
- 2 slice smoked gouda cheese
- 14.79 ml olive oil
- 9.85 ml salt
- 9.85 ml pepper, medley
- 4.92 ml garlic powder
directions
- Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
- Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
- Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
- Heat a Wok or Saute Pan to Medium Heat.
- Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
- Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
- Stir to Combine.
- Saute for 10-15 minutes until the veggies begin to caramelize.
- Set Aside.
- Cut a 6' slice from the French Bread and toast until golden.
- Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
- Remove Filet from Freezer (Keep the Filet in the Ziplock).
- Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
- Heat Wok/Saute Pan to Medium-High Heat.
- Add 1 remaining teaspoons Olive Oil.
- Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
- For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.
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