Mississippi cheesesteaks

A twist on ‘Mississippi Pot Roast’, we take those same delicious ingredients and transform it into a sloppy, slurpy cheesesteak sandwich that will blow your mind. You’ll need..

  • 1 pack of Steak-ums

  • 1 packet of Au Jus

  • 1 packet of ranch seasoning

  • 1 cup of pepperoncini peppers

  • 1 red onion sliced thin

  • 4 tbsp of butter

  • 2 tbsp of bacon fat

  • 1 can of beef broth

  • 1/2 cup of water

  • 12 slices of white american cheese

  • 4 8 inch segments of italian bread

  • Dukes Mayo

In a saucepan, whisk together the Au Jus, beef broth and water. Bring to a simmer.

Heat a flat top up until it is rippin hot. Saute the onions and pepperoncinis in half of the butter and bacon fat. Add about a teaspoon of ranch seasoning to the onions and pepperoncinis and remove from the heat. Cook the steak-ums on the flat top in batches for about 1 minute per side. Season each batch with some of the ranch season and transfer to the simmering Au Jus. 

Slice the bread lengthwise and butter each side. Toast the bread on the flat top. 

Spread a healthy layer of Dukes on each side of the bread. Place three slices of American Cheese on the bottom piece. Top with a fourth of the beef. Top with onions and pepperoncinis and enjoy!

Jared Rawlinson