Philly Cheese Steak Recipe – 2021 Crimson

Smokey and masculine, this New World interpretation of a Bordeaux-Style blend is the perfect choice whether you’re celebrating victory after the big game or grilling on the patio with friends. Mild herbal notes of eucalyptus and green tea gracefully complement spirited tannins and an ultra-smooth finish.

Savor the rich and savory flavors of a classic Philly Cheese sandwich. Made with tender slices of ribeye steak, melted Cougar Viking Hot Pepper cheese, and served on a freshly baked hoagie roll.

2 TBS extra virgin olive oil

1 large yellow onion thinly sliced (pole to pole)

1 large bell pepper sliced into thin strips

Salt and pepper

2 tsp extra virgin olive oil

1 1/2lb ribeye steak sliced very thin (ask butcher to slice, or lightly freeze and slice with a sharp knife)

6 ounces Cougar Viking Hot Pepper cheese, shredded or crumbled (about 1 cup)

4 hoagie rolls, split Butter.

1. Pre-heat a large cast iron skillet over medium heat Add 2 TBS oil to skillet Add onions and bell peppers Cook, stirring occasionally until onions are soft and golden brown and bell peppers are soft Salt and pepper to taste Set aside in a large bowl

2. Heat the skillet to medium-high to high heat Add 1 tsp oil and 1/2 of the sliced steak to skillet Sear steak to golden brown without crisping Transfer steak to the bowl with the onions and peppers Add 1 tsp oil and remaining steak to skillet Sear steak to golden brown without crisping Transfer to the bowl with the onions and peppers

3. Butter hoagie rolls Toast both halves of the rolls buttered side down in the skillet until golden brown Place bottoms of rolls on serving plate Add 1/4 of the cheese to the bottom of each roll

4. Return steak mixture to skillet and re-heat until hot Taste and add salt and pepper as needed Add 1/4 of steak mixture on top of the cheese on each roll and cover with top of roll Cut in half and serve with glass of Merry Cellars 2021 Crimson wine