Phillycheese Steak d’orignal double fromage – Recette de Philippe April-Le Quéré

Moose double cheese Phillycheese Steak – Recipe by Philippe April-Le Quéré

This year, my butcher delivered me way too much moose fondue meat, and I decided it was time to innovate. Instead of the traditional Chinese fondue, I suggest you try a different approach: a double cheese moose Philly cheese steak. After many classic fondues, it's nice to vary the pleasures! In this recipe, I will explain how to prepare the vegetables, caramelize the meat over high heat, and achieve the perfect marriage between slices of provolone and melted mozzarella, all in a crispy sub roll. Let yourself be tempted by this gourmet idea. Enjoy your meal!

Substitute meats:

If you do not have moose fondue slices for this recipe, you can use ground meat from any red game (deer, moose, goose, etc.) cut into thin slices. Note that, in the case of bear, the meat must be fully cooked. You can also opt for a red game steak, previously cooked and cut into thin slices (for example, leftover game steak).

Ingredients

  • 450 g of moose sliced for Chinese fondue

  • Vegetable oil

  • Salt and pepper to taste

  • 1 large onion, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 150 g of provolone, sliced

  • 150 g of mozzarella, grated (can be replaced with more provolone)

  • 2 submarine rolls of 9 to 12''

Preparation

  • Heat a large cast iron skillet over high heat. Once hot, add a drizzle of vegetable oil and the meat. Season the meat with salt and pepper.

  • Stir the meat every 30 seconds to allow it to caramelize. Cook the meat for about 2 minutes, until it is golden brown. **If the meat releases a lot of liquid, use an absorbent cloth to remove the liquid.

  • Add the onions and cook for 2 minutes, stirring. Add the bell pepper and cook for an additional 2 minutes. Reduce the temperature to medium. Add the provolone and cover for 2 minutes to melt the cheese.

  • Mix everything together, add to the sub rolls and cover the meat with shredded mozzarella.

  • Melt the mozzarella using the 'broil' setting of your oven.

**note: if you want to make the recipe simpler: you can skip the mozzarella steps and double the amount of provolone. It's really good too!

Enjoy it all!

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