Some days, nothing short of a Veal Cheesesteak will do, so feast your appetite on this classic sub filled with layers of thinly shaved, tender and seasoned veal covered in melted provolone and perfectly charred peppers and onions. One batch is ready in just 30 minutes and serves eight.
This recipe calls for thinly shaved veal top round, which isn’t always easy to find. You can talk to a butcher about finding a top round or about thinly shaving some for you. You could also just veal cutlets and cut them into strips! It is the same cut of meat. Remember not to over crowd your pan when you are cooking the veal.
This recipe was developed by the students and faculty of The Art Institute of Philadelphia. You might also want to try another twist on this classic with our Milanese Philly Cheesesteak!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 8
INGREDIENTS
Sandwich:
9 4-ounce portions of thinly shaved veal top round seasoned with salt and pepper
18 ounces charred onions and peppers, thinly sliced as well
toasted hoagie rolls
Cheese Sauce:
12 ounces of provolone cheese
1-1/2 tablespoons cornstarch
12 ounces veal stock
5 ounces evaporated milk
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
salt and pepper to taste
Side Salad:
1/2 cup extra virgin olive oil
1/4 cup lemon juice
salt and pepper to taste
1 teaspoon minced garlic
1 cup baby arugula
INSTRUCTIONS
Sandwich:
Partially freeze veal meat so it’s easier to shave, about 30-40 minutes.
Season shaved veal with salt and pepper.
Heat 1 teaspoon of vegetable oil with 1/2 teaspoon of butter over medium high heat.
Sauté veal until golden brown.
Char onions and peppers, slice, set aside.
Assemble sandwich.
Cheese sauce:
Toss cheese in corn starch, in a pot simmer milk, stock, mustard and Worcestershire sauce. Then add cheese and stir.
