Check Out This Game-Changing St. Louis Cheesesteak Wrap!
Here is our entry in the #cheesesteakthrowdown YouTube collaboration! Check out the other entries by searching for #cheesesteakthrowdown on YouTube, or visit these channels and find it the hard way!
https://www.youtube.com/@justcookthedamnfood https://www.youtube.com/@dougsdroid30 https://www.youtube.com/@mamaandpapajoe https://www.youtube.com/@PoorGuyOutdoor https://www.youtube.com/@everydaycookingdad https://www.youtube.com/@vickstips9679
Things to know:
What is usually on a Philly cheesesteak?
A classic Philly Cheesesteak uses thinly sliced ribeye steak, sautéed onions, and melted cheese (like Provolone, American, or Cheez Whiz) on a long, soft hoagie roll, with optional green bell peppers and seasonings for a rich, savory sandwich.
Where was the cheesesteak invented?
The cheesesteak was invented in Philadelphia, Pennsylvania, in the 1930s by brothers Pat and Harry Olivieri, who ran a hot dog stand and started grilling thinly sliced steak with onions, which a local cab driver loved, leading to the iconic sandwich’s creation at what became Pat’s King of Steaks.
Is Provel cheese real cheese?
Yes, Provel is a processed cheese made from a blend of real cheddar, Swiss, and provolone cheeses, so while it is a processed product, it is not considered a “fake” cheese. It has a unique, creamy, tangy flavor and a soft, buttery consistency that is often used on St. Louis-style pizza.
Is Provel cheese only in St. Louis?
Provel is rarely used or sold outside of St. Louis. Provel can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. It can also be ordered online.
Are Provel and provolone the same?
No, Provel and provolone are not the same; Provel is a processed cheese blend of cheddar, Swiss, and provolone, while provolone is a single type of cheese. Provel has a tangy, creamy texture and is famously used on St. Louis-style pizza.
Can you make your own Provel cheese?
Combine equal parts Swiss, white cheddar and provolone. You’ll also need three to four drops of mesquite or hickory liquid smoke, sodium citrate (sodium bicarbonate and citric acid, which emulsifies the cheese), heavy cream, and salt.
Ingredients:
Shaved Aged Ribeye
Shredded Provel Cheese
Sweet Onion
Green Pepper
Red Pepper
White Horseradish BBQ Sauce (see recipe below)
8”-10” Flour Tortilla
WHITE HORSERADISH BBQ SAUCE INGREDIENTS
1 1⁄2 cups mayonnaise
1⁄4 cup apple cider vinegar
1⁄4 cup prepared horseradish sauce
1 T coarsely ground black pepper
1 t sugar
1 t salt
1 t minced roasted garlic
1 t ground chipotle chili powder
BBQ SAUCE DIRECTIONS
1. Whisk all ingredients together in a medium size bowl and chill in refrigerator for 1-2hrs before using (best if allowed to chill overnight).
ST. LOUIS CHEESE STEAK WRAP DIRECTIONS
1. Cook the beef on a flat top griddle or in a frying pan until it is medium.
2. Remove the beef from the pan but leave the drippings.
3. Cook the vegetables in the pan w/the drippings. Peppers first for a couple minutes, then add the onions until they are just starting to caramelize.
4. Build the wraps like burritos, starting with meat, then vegi’s. Cover with Provel cheese and a the BBQ Sauce.
5. Close up the wrap and grill each side until lightly browned.
6. Enjoy the wrap as it is or use additional BBQ sauce for dipping! ENJOY!
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