I guess its safe to say that senioritis doesn't apply to just my academics, but also applies to blogging. But here we are folks, back at it one more time!
Originally being from the NJ/NY area my entire life, things that remind me of home include bagels and crispy pizza. After having lived in Pennsylvania for four years, its safe to say that your eyes open up to what other cities are extremely well known for. Knowing several people (half of Penn State) who are from the Philadelphia area, and who would commit felonies for their cheesesteaks from home - I decided to give them a try. Obviously being a vegetarian that wasn't really an option, so here is my take on a cheesesteak.
Since everyone's specific taste profile to their cheesesteak, or any sandwich for that matter is pretty diverse - you really have a lot of wiggle room for the tastes that you want your sandwich to have. I guess this is a great time to show off my favorite faux meat brand.
Personally, I use this brand for almost any faux meat I cook!
Ingredients
a handful of vegetarian chicken
1 bell pepper
1/2 onion
1-2 hoagie (keeping with the phillyness) roll
American cheese or Mozzarella cheese
mayo/siracha
salt/pepper
In a small pan, start cooking your vegetarian chicken. Assume that you are going to cook it 95% completely before chopping it up and throwing it in with your sauteeing vegetables. Dice up your onions and peppers and in a separate pan (sorry more dishes!), throw them in and let them feel the heat. Keep your stove on low to medium, and make sure you are checking on your veggie chicken! Don't forget about it! In your vegetable pan, add in your salt and pepper and make sure you keep mixing things around - you want everything to get an equal amount of heat. Once your veggie chicken has cooked, on a cutting board - shred it, dice it, whatever you want - but try to get it to be the same size as what your vegetables are. Throw it into the same pan where you have been sweating down your vegetables. Throw in the siracha sauce and let everyone get to know one another. As this is happening, make sure you are toasting your bread!
I unfortunately only had shredded cheese on hand, so I decided to throw it into the same pan that the rest of my dinner was cooking in. Letting it melt, I made sure to keep mixing the chicken and vegetables around so nothing was sticking to the pan. Once the bread was toasted, I added a little bit of mayo to the bottom of the roll and layered on my cheesesteak and added a little extra cheese on top.
Originally being from the NJ/NY area my entire life, things that remind me of home include bagels and crispy pizza. After having lived in Pennsylvania for four years, its safe to say that your eyes open up to what other cities are extremely well known for. Knowing several people (half of Penn State) who are from the Philadelphia area, and who would commit felonies for their cheesesteaks from home - I decided to give them a try. Obviously being a vegetarian that wasn't really an option, so here is my take on a cheesesteak.
Since everyone's specific taste profile to their cheesesteak, or any sandwich for that matter is pretty diverse - you really have a lot of wiggle room for the tastes that you want your sandwich to have. I guess this is a great time to show off my favorite faux meat brand.
Personally, I use this brand for almost any faux meat I cook!
Ingredients
a handful of vegetarian chicken
1 bell pepper
1/2 onion
1-2 hoagie (keeping with the phillyness) roll
American cheese or Mozzarella cheese
mayo/siracha
salt/pepper
In a small pan, start cooking your vegetarian chicken. Assume that you are going to cook it 95% completely before chopping it up and throwing it in with your sauteeing vegetables. Dice up your onions and peppers and in a separate pan (sorry more dishes!), throw them in and let them feel the heat. Keep your stove on low to medium, and make sure you are checking on your veggie chicken! Don't forget about it! In your vegetable pan, add in your salt and pepper and make sure you keep mixing things around - you want everything to get an equal amount of heat. Once your veggie chicken has cooked, on a cutting board - shred it, dice it, whatever you want - but try to get it to be the same size as what your vegetables are. Throw it into the same pan where you have been sweating down your vegetables. Throw in the siracha sauce and let everyone get to know one another. As this is happening, make sure you are toasting your bread!
I unfortunately only had shredded cheese on hand, so I decided to throw it into the same pan that the rest of my dinner was cooking in. Letting it melt, I made sure to keep mixing the chicken and vegetables around so nothing was sticking to the pan. Once the bread was toasted, I added a little bit of mayo to the bottom of the roll and layered on my cheesesteak and added a little extra cheese on top.
