The Hot Fish Pepper Relish Cheesesteak
This spin on a cheesesteak sandwich uses an American heirloom for the hot pepper relish called the Fish Pepper, but various hot peppers can be used according to your heat preferences. The fish pepper was brought from the Caribbean islands and kept in African American gardens around the Delaware and Chesapeake Bay areas, but this recipe takes its “meat” from a city just a little further east: Philadelphia. This non-traditional twist on a Philly Cheesesteak makes the sandwich spicy, and adds a nice pop of acidity from the vinegar.
Ingredients:
1 ribeye
2 Hoagie Rolls
¾ yellow or sweet onion, chopped
½ cup mushrooms (optional)
½ cup melting cheese, or 4 slices provolone
¼ cup Mayonnaise
For the pepper relish:
6-9 hot peppers of your choice
¼ yellow or sweet onion
½ stalk celery
2 tbsp red wine vinegar
2 tbsp sugar
Salt to taste (at least ½ tsp)
Instructions:
First, place ribeye in the freezer for 30 mins- 1 hr. Letting it solidify will make it much easier to slice into thin strips.
To make the pepper relish: chop your Fish peppers (or other combination of peppers) into thin strips, or a small dice, depending on how you prefer your relish. (IMPORTANT: USE GLOVES to cut spicy peppers. Spicy peppers can leave a lingering burning sensation on your hands AND ANY BODY PART YOUR HANDS TOUCH for several hours. This is especially unpleasant in the eyes or nose.)
Chop onion and celery to an equivalent size
Add to cold sauce pan and mix with vinegar, sugar, and salt. Stir until sugar is dissolved
Turn heat to medium high and let heat until mixture reaches a boil
Pour Mixture into a waiting heat-resistant glass jar. Let cool.
For the sandwich: take ribeye out of the freezer and, on a cutting board, slice as thinly as possible, season with salt to taste, and set aside.
Chop onion thickly and also set aside.
Preheat cast iron skillet, or Preferrably, some type of flat top grill on medium. Add oil and then chopped onions.
Allow onions to sauté for about 4 minutes before adding beef. As long as the onions aren’t cooking too fast and burning on their edges, it should be hard to overcook them - they will only get more caramelized.
At this time you can also add mushrooms if you wish - I happened to have some leftover chanterelles, so I added those.
Once onions have softened satisfactorily, turn the heat up to medium high and add the sliced steak. Try to allow the meat to sit in a flat layer against the bottom of the pan to give it an opportunity to brown.
Once meat is browned - but not over cooked, a process which goes quickly - toss with onions and form into two long piles. Top with cheese and let melt in pan.
In another pan, preheat to medium and add some butter. Place a sliced open hoagie roll face down on butter and allow to toast.
To assemble the sandwich, slather the toasted hoagie with mayo, and preferred amount of hot pepper relish. Transfer the piles of meat and melted cheese to their respective hoagies. Enjoy!
