Philly Cheesesteak Curry
- Shaved beef, 2-3 pounds of sandwich slices (local provider Silver Springs Farms from Harleysville, PA makes a very high quality pre-sliced product and its can be found at ACME)
- Garlic, 5 cloves
- Ginger, 4 tbsp (1/4 cup) shredded
- Brown sugar, 2 tbsp
- Gochujang or chili garlic sauce, 5 tbsp
- Rice wine vinegar, 6 tbsp
- Soy sauce, 8 tbsp
- Sesame oil, 7 tbsp
- Paneer cheese, 8-10 ounces cubed
- Aged provolone, 4-8 oz shredded
- Colby cheese, 4-8 oz colby shredded
- Cream/milk, 6 ounces
- Yellow or white onions (4)
- Large poblano peppers (3)
- Large portobello mushrooms(3)
- Unsalted butter, 8 tbsp
- Flour, 1/2 cup
- Meat curry masala, 1-2 tbsp
- Red curry paste, 3-4 tbsp
- Tomato paste, 6 ounces
- Beef stock, 6 cups
- Coconut milk, 6 ounces
- 6 Philadelphia’s hearth-baked Amoroso’s club rolls, Diced 1” cubes
- Olive oil
- Make bulgogi marinade by combining 3 tbsp ginger, 4 cloves garlic, brown sugar, soy sauce, rice wine vinegar, gochhjang/chili garlic sauce, and sesame oil.
- Marinate shaved beef for at least one hour.
- Dice paneer and shred aged provolone cheese and Colby cheese.
- Set up double boiling system and combine paneer, provolone, colby and cream/milk. Start with smaller amounts and add as needed.
- Stir regularly while preparing curry. Add cheese/cream to desired taste and consistency.
- Slice into thin strips: three onions, two poblano peppers, and two portobello mushrooms. Set aside.
- Finely dice one onion, one poblano pepper, and one portobello for curry base.
- In small sauté pan, combine diced vegetables with 1 clove garlic, 1 tbsp ginger and sauté until soft. Remove from heat and set aside.
- In Dutch oven, make roux by melting butter on medium/low heat adding flour until evenly mixed.
- Add meat curry masala, red curry paste, and tomato paste mixing quickly to avoid burning. Stir until roasted, 1-2 minutes.
- Add sautéed diced vegetable mix, stir 1-2 minutes.
- Add beef stock and cook on medium heat for 15 minutes.
- Add coconut milk and cook for 5 minutes.
- Heat a separate large skillet until hot.
- Add beef with all of the marinade and simmer until fully cooked.
- Add beef to curry.
- In same skillet, brown sliced onion, poblano, and portobello strips in butter for 5 minutes until just beginning to soften.
- Add vegetables to curry.
- Spread Amoroso’s bread cubes over baking sheet and brush lightly with olive oil.
- Bake at 350° until lightly browned.
Serve curry over bread cubes and drizzle cheese (wit) or skip (witout).