AWS Outage Cheesesteak

I’ll probably step on some toes with this post, but it’s my blog and my opinion, not to be confused with the views, stances, thoughts, opinions, or other properties of those who hold my choke chain.

So, just as I thought it was safe to get out of my chair, AWS decided to blow up portions of its infrastructure, leaving me with multiple hours of monitoring, status collection, and status distribution—all of which got between me and dinner.

After all the dust settled, I was left with working applications (our apps never went down, but monitoring was required; proper application and infrastructure design is required.) and no dinner. It’s time to fix that one.

Raiding the fridge at 01:00, I find some frozen sliced steaks, several slices of provolone, a couple of slices of cheddar, and some jalapenos that need to be used. I have a hoagie roll, an onion, and a bell pepper in the kitchen proper. Sounds like cheese steak to me.

This one will not be an actual recipe (I’ll add my classic cheese steak recipe at the end), but a quick dirty job in the cast iron griddle pan, with some assembly at the end.

It’s late, I’m hungry, Let’s cook.

Step One: Slice and dice:

• Wash, seed, and slice the peppers, thinly
• Peel and slice the onion, thinly
• Book slice the Hoagie

Step Two: Cook

• Heat the griddle pans ( I have two)
• Add a splash of oil
• In one drop on the veggies and let them sweat
• Pop the sub into the toaster for that warm, nutty taste
• Drop the meat onto the second pan and cook, chopping to separate
• Cook and stir the veggies and meat until done

Step Three: Assemble

• Grab the sub from the toaster
• Add mayo/mustard/whatever (optional)
• Add meat from grill pan 1
• Add veggies from grill pan 2
• Add slices of provolone and cheddar.

Step Four: Plate and eat.

For those with more time and patience than I have this night …

I’ll serve this with a beer and some chips, toss the plate in the sink, and go to bed.

Phillies

Meaty, cheesy, loaded with caramelized onions, tender-crisp bell peppers, and that special roguechef kick

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Lunch, Sandwich, Sauce

Cuisine American

Servings 2

Calories 955 kcal

Ingredients

  

1x2x3x

Sauce

• 1/2 cup Cheddar Cheese Sharp, shredded
• 1/2 cup American Cheese Shredded
• 1/2 tsp Corn Starch
• 1/2 tsp Garlic Powder
• 1/2 tsp Mustard
• 3/4 cup Evaporated Milk
• Salt To taste

Sandwich

• 1 ea Onion Sweet, peeled, sliced wafer thin
• 1 lb Ribeye Steak Sliced wafer thin
• 1 ea Bell pepper Washed, seeded, sliced wafer thin
• 2 ea Jalapeno Peppers Washed, seeded, sliced wafer thin
• 2 tbsp Butter
• 2-4 ea Hoagie Rolls 6"

Instructions

 

Sauce

• Add all of the ingredients to a medium-sized pot and cook over low heat, stirring often until hot and thick. Keep warm.

Sandwich

• Add one tablespoon of clarified butter to a large frying pan over medium-high heat and cook the onions, and peppers until lightly browned and soft, about 10 minutes. Set to the side.
• Add the remaining tablespoon of clarified butter to the pan and add in the sliced steak.
• Cook for 2-4 minutes or until lightly browned and cooked throughout.
• Add half of the cooked onions and peppers to the top of the beef, season with salt and pepper, and mix together until combined.

Assembly

• Toast the buns
• Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining peppers and onions and cheese sauce.

Notes

To slice the ribeye thinly, freeze for 30 minutes or until stiff but cuttable.  Use a heavy SHARP knife.

Nutrition

Calories: 955kcalCarbohydrates: 13gProtein: 66gFat: 72gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 260mgSodium: 1099mgPotassium: 986mgFiber: 0.2gSugar: 11gVitamin A: 1254IUVitamin C: 4mgCalcium: 838mgIron: 4mg

Keyword Cheese, Steak

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