Hi hi hi.
I missed you all. But I’ve been busy. Which is no excuse. However if you follow me on instagram you’ve been keeping up on all the new… news.
For instance. A house! That I get to fix up! And paint (the worst). But there is a new studio set up and it has been taking me so long to get that all fixed up. But I keep telling myself that slow and steady wins the race. Which in reality is looking more like procrastination and finding new fun projects to do while I put off actually organizing my life.
Some things will never change. Apparently age doesn’t come with a new set of organizational skills.
However. On the up side. I have been able to partner up with one of my favorite cheese makers:
Tillamook! And more particularly: Tillamook Cheddar block.
Yep. This partnership allowed me to take a pause on the ol’ To Do list and focus on creating a delicious recipe highlighting their cheddar cheese (oh, darn ;)).
Anyways. As most of you know I am pretty much obsessed with all things cheese. Real Cheese. Cheese that is NOW beginning to move east and is available in Saint Louis. Click here to see where you can buy Tillamook near you!
There is nothing i love more than using real food, real ingredients, bold flavor that comes naturally. Which is why I carefully shop the perimeters of the store and pay attention to each ingredient I purchase making sure that flavors will compliment each other. TIllamook Cheddar Cheese has no boundaries: endless possibilities of flavor combinations, which is why it is one of my go to favorites.
I decided to create a dish inspired by one of my East Coast favorites, philly cheesesteak. I chose to make a fun spin and a healthier option, Hasselback Philly Cheesesteaks. Not only are they aesthetically pleasing, but they are absolutely delicious! Crunchy, cheesy, chewy goodness.
Bon Appetit 🙂
Be careful when slicing your potatoes! Prop Tip: Place a chopstick on either side of the potato when slicing as a guide for your knife to stop (to avoid slicing through the bottom).
Try freezing your meat for 45 minutes before slicing in order to achieve that perfect thinly sliced philly steak meat.
- 4 medium sized russet potatoes
- 2 tbsp salted butter, melted
- 2 tbsp butter
- 2 yellow onions, chopped small
- 2 green bell peppers cut into thin long strips
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tbsp salted butter
- 2lb strip loin, sliced very thin
- 2 cups shaved Tillamook Medium Cheddar cheese
- Preheat the oven to 425. Next very carefully slice your potatoes, hasselback style.
- Pro tip* place chopsticks on either side of potato as a bumper when slicing thin strips of potato as to not slice all the way through, reference photo.
- Next brush your 1 tbsp of melted butter evenly over potatoes.
- Place potatoes on a foil lined baking sheet and bake for 55 minutes.
- Halfway through baking the potatoes brush with remaining tbsp of melted butter, being sure to get the slices covered as the potato will have begun to fan open by now.
- Remove potatoes when done baking and set aside.
- In a medium pan over medium heat add your butter and allow to melt.
- Add your onions and let saute until translucent, about 7 minutes.
- Reduce heat to low and continue to cook your onions for another 15 minutes, while stirring every minute or so. This will allow the onions to caramelize.
- Next bring your heat back up to a medium low and add your thinly sliced green peppers. Continue to saute until green peppers are softened, about 7 minutes.
- Add salt and pepper to taste. Remove from pan and set aside.
- In the same pan that you cooked your onions and peppers add butter and bring heat up to high heat.
- Once pan is heated and butter is about to brown (but not burn) add your thinly sliced meat and cook for about 60 seconds per side.
- Remove from heat and add your onion + pepper mixture back into the pan with the steak and toss.
- Taking your hasselback potatoes add your first cup of shaved tillamook cheddar cheese and place into the fanned slices.
- Add your steak + onion + pepper blend on top over the cheesy potatoes.
- Top with the remaining cup of cheese and place potatoes back into oven until cheese is melted.
- Remove and inhale 🙂