Let's Dish With Linda Lou

Where You Taste The Love

Philly Cheesesteak Dip

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The Philly Cheesesteak has to be one of the most loved sandwiches today. Now think about those flavors in a dip. Set this dip out at one of your parties and I promise you it will be the first dish to disappear.

The type of steaks I’m using are top sirloin fillets. They’re nice and lean and great for this dish. The first thing that I do for this recipe is to make the steaks in advance. If you can, the night before would be ideal. The reason is after they’ve finished cooking, you want the steaks to be cold and firm before cutting them up into bite-size pieces.

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Olive Oil

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Garlic And Onion Powder

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shallots

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Prep Time: 20 to 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 25 to 30 minutes (times may vary slightly)
Total Time: 1 hour 55 minutes
Yields: 4 servings
Equipment: large mixing bowl, 1 (1-quart) casserole dish, 1 (8-inch) sauté pan, 1 (12-inch) cast-iron skillet

Ingredients:
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of garlic powder
2 (4-ounce) Top sirloin filet steaks, cooked, cooled, and diced into bite-size pieces (reserve 1/4 cup of cooled diced steak for the top)

1/2 cup of shallots, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup of good mayonnaise, room temperature
1 (8-ounce) bar of cream cheese, room temperature
1/2 a cup of Provolone cheese, freshly grated
3/4 cup of shredded whole milk Mozzarella cheese (reserve 1/2 cup for the top)
1 tablespoon minced chives for the topping plus extra for garnish
2 tablespoons of Italian flat-leaf parsley for garnish

Directions:
Preheat oven to 350-degrees F.
Start by buttering the casserole dish.

Next, you want to pat dry both sides of the steaks. Rub both sides of each steak with olive oil. Season both sides of the steaks with garlic powder, Kosher salt, fresh ground black pepper. Also, it’s important to remember to let your steaks come to room temperature before you set them into a hot pan.

First, make sure your overhead fan is on while you sear the steak(s). Preheat a cast-iron skillet on high. You want the skillet to be smoking hot for searing. Place the steak into the skillet and let sizzle for 1 to 2 minutes, then flip over and sear for another 1 minute.

Immediately transfer the skillet into the preheated oven for 12 to 15 minutes, or until the internal temperature is between 125 and 130-degrees F., medium-rare is ideal. Pull the steaks out of the oven and let them rest for 5 minutes before placing them into the frig for at least one hour.

Note: Refrigeration allows the steak to be cold before dicing them into bite-size pieces.

While the steaks are in the frig, go ahead and get started working on the ingredients for the dip. Dice red onion, and red and yellow bell peppers. In a small sautèpan, on medium heat, add the olive oil. Add the diced red onion, red and yellow diced bell peppers. Season with Kosher salt and fresh ground black pepper for around 3 to 5 minutes, or until they’re just tender. Remove from the heat and let cool.

Set them aside reserving a 1/4 cup for the top of the dip. You want to also reserve 1/4 cup of the cooked and cooled diced steak too.

Next, prepare the base mixture for the dip.

In a large mixing bowl add the mayo, shredded Provolone cheese, full-fat cream cheese, shredded Mozzarella cheese, and a tablespoon of Montreal steak seasoning. Next, add in the cooled diced veggies along with the diced steak.

 Mix all the ingredients together. Using a spatula, transfer the mixture into a one-quart buttered casserole dish. Spread the mixture out evenly into the baking dish.

Next, sprinkle the shredded Mozzarella cheese all over the top. Take the reserved veggies and steak and push them slightly into the dip allowing them to show through the top. Sprinkle with chives. Bake uncovered for around 25 to 30 minutes until bubbly and the cheese is light golden brown on top.

Finally, after the Philly Cheesesteak Dip comes out of the oven, sprinkle with more of the minced chives and Italian flat-leaf parsley.

Serve with some homemade tortilla chips for dipping.

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Beef And Broccoli Stir-Fry

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Asain cuisine is known for its perfect balance of flavors. Incorporated are salty, sweet, hot, and bitter (or sour) ingredients performing together like a musical symphony like my Beef And Broccoli Stir-Fry.

The key to cooking any type of Asain cuisine is to have all your ingredients ready and all the prep work made in advance. Once the cooking starts everything moves really fast.

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Tamari

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Sesame Oil

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Shaoxing Rice Wine

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Basmati Rice (1)

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Cilantro

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Limes

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Garlic

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Wok

Beef And Broccoli Stir-Fry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, 1 (3-quart) saucepot, 2 large mixing bowls, 1 medium-size mixing bowl, 1 small mixing bowl, Wok, chef’s knife, 1 (1-gallon) resealable plastic baggie

Note: For best results, marinate the flank steak the day before.

Ingredients For the Marinade:
1/4 cup of soy sauce, low sodium
1/4 cup of red wine vinegar
1/2 cup of vegetable oil
3 tablespoons of honey
1 teaspoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
4 garlic cloves, minced
2 tablespoons of fresh ginger, minced

Directions For Marinating Flank Steak:
Place into the refrigerator for a minimum of 8 hours to overnight. When ready to use, discard the liquid transfer the Flank steak to freezer to get hard but not frozen. Transfer to a cutting board and slice super thin.

Ingredients:
1 1/2 pounds of flank steak, marinated and thinly sliced
2 tablespoons of peanut oil (substitute Canola or vegetable oil)
1/2 cup of green onions, 1/4 cup green tops sliced on the bias, and 1/4 cup of sliced white parts
1 red bell pepper, julienned
1 Fresno chili, seeded and minced
1-inch piece of fresh ginger, peeled and minced
1 clove of garlic, minced
1 teaspoon of Kosher salt
1/4 teaspoon of freshly ground black pepper
2 cups of frozen broccoli florets, thawed, room temperature
1 tablespoon of Shaoxing rice wine (substitute a dry Sherry)
1 tablespoon of Tamari
3 tablespoons of soy sauce, low sodium
2 teaspoons of sesame oil
1 tablespoon of light brown sugar
1/4 cup (4 tablespoons) of cornstarch (reserve 1 tablespoon to thicken the sauce)
1/4 cup of beef stock, unsalted, plus an additional 2 tablespoons

Ingredients For Cilantro Lime Rice:
1 1/2 cups of Basmati long-grain white rice, uncooked
2 tablespoons of olive oil
1 clove of garlic minced
2 1/4 cups of water
1 teaspoon of Kosher salt
3 limes, 1 zested, 1 juiced, 1 cut into wedges
1 cup of lightly packed chopped cilantro, leaves and tender stems, extra leaves for garnish

Directions For Cilantro Lime Rice:
In a large bowl add the Basmati rice. Cover with cold water. The water will become cloudy from the starch being released. Drain and repeat this proccess 2 to 3 times or until the water runs clear. Drain well.

In a saucepot over medium heat bring the water up to a slow boil. Add 1 teaspoon of Kosher salt and the zest of a 1 lime.

In another large saucepot heat the olive oil over medium-high heat. Add the rinsed rice and stir to coat with the oil. Cook, stirring occasionally until the rice has started to brown. Add 1 clove of minced garlic and cook for 1 minute more.

Pour the hot flavored water over the rice. Bring to a rolling boil, then cover (with foil first then secure the lid on top as seen in the above picture). Lower the heat to low to maintain a very low simmer.

Cook undisturbed for 18 to 20 minutes. Remove from heat and let sit still covered for another 10 minutes. Fluff with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Set aside.

Directions For Beef:
Note: Place the beef in the freezer for about 30 minutes before slicing. Having the meat is somewhat hard makes slicing the beef very thin will be much easier.

In the meantime start by prepping all the vegetables for the dish. Transfer all the prepped vegetables onto a large plate. Place the thawed broccoli florets into a large bowl.

In a medium-size mixing bowl add Shaoxing rice wine, soy sauce, 1/4 cup beef stock, Tamari, and light brown sugar, stir to combine. In another small mixing bowl add 1 tablespoon of cornstarch with 2 tablespoons of beef stock, whisk until it becomes smooth and paste-like.

Take the meat out of the freezer and slice the sirloin(s) into very thin slices, transfer to a large mixing bowl. Add 3 tablespoons of cornstarch, 1 teaspoon of Kosher salt, and 1/4 teaspoon of fresh ground black pepper, whisk to combine. Dredge the slices of beef into the cornstarch mixture until the slices are evenly coated. Set aside.

Preheat a wok over medium-high heat, add the peanut oil and swirl it around the wok. The wok should be just starting to smoke. Add the minced garlic, Fresno chili, and ginger, cook for 30 seconds. Immediately add the slices of beef spreading them out into a single layer, don’t overcrowd. If needed, do this step in batches transferring the seared beef to a plate until the next batch is finished. Allow the sliced beef to sear, do not stir allowing the meat to brown. Once the meat starts to caramelize on one side, 3 to 4 minutes, using a pair of tongs, turn the slices over and brown another 3 to 4 minutes.

Add all the seared meat back into the wok.

Add the julienned bell pepper, sliced green onions (the white parts) and sliced red onion, frequently stirring, cook for 1 to 2 minutes.

Next, pour the Shaoxing rice wine mixture into the wok, stir to combine; cook for 30 seconds. Add the cornstarch *slurry and bring to a boil, cook for 1 more minute, or until sauce just starts to thicken. Finish by adding the broccoli florets, toss to warm through.

Remove the wok from the heat. Add sesame oil and toss.

To serve, ladle a generous helping of my Cilantro Lime Rice in the bottom of a porcelain serving bowl/plate. Top with my Beef And Broccoli Stir-Fry. Garnish with sliced green onions (tops) and/or cilantro leaves and lemon wedges.

Serve hot.

*Cornstarch slurry: A cornstarch slurry is a mixture of cold liquid with cornstarch. It’s used as a thickening agent and is particularly common in Asain dishes.

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