Introducing the Hali Cheesesteak! This Halifax Cheesesteak is prepared the same way as a Doner where the Beef Steak is thinly sliced, seasoned with Halifax Donair Spice and marinated. Instead of stacking on a Doner, the meat is Fried in a Skillet before being piled on Buttered & Toasted Bread with Cheese in the same style as a Philly Cheesesteak. Optionally with added Sauces and Vegetables.
Flavored dominantly with Onion & Garlic, with some good Heat. Serve that Donair Seasoned Meat on Oven Sub Rolls, Hoagies, or Buns.
This recipe uses a JAH Product ~ Halifax Donair Spice. However, the standard Donair Spice included in this post can be used too.
Hali Cheesesteak Ingredients
- Buttered & Toasted Bread (Sub Rolls, Hoagies, or Buns)
- Hali Doner Meat
- Thinly sliced Beef marinated with Halifax Donair Spice, Neutral Oil & Water or Milk for tougher cuts of meat. Optionally, with a Tbl of Sweet Pimento Paste or Hot Pimento Paste for a Spicier version.
- Cheese
- 3:1 shredded Mozzarella to Provolone Cheese, Sliced Provolone or Cheese Whiz Sauce.
Thinly Sliced Beef
Slice 1 lb. of Steak across the grain into thin strips. Ribeye or any cut of meat with good marbling of fat is the preferred choice. Other cuts like Chuck Eye, Flank, Skirt, Bottom or Top Round, Sirloin and other cuts can be used too. Replace the Water in the marinade with Milk to assist in tenderizing tougher or leaner meats.
Thinly Sliced Beef
Slicing the Meat while mostly frozen will assist in getting thin slices and prevent the meat from moving around too much. Partially thaw or freeze, so the meat is pretty firm but still easily sliced.
Halifax Donair Spice
This is what makes this a Halifax Cheesesteak. Good Old Halifax Donair Spice is used to season the thinly sliced Beef. The meat comes out dominantly flavored with Onion & Garlic, with some Heat. It’s so Deliciously Greasy Good.
Donair Seasoned Meat
Add 3 level Tbl of Halifax Donair Spice to every 1 lb of thinly sliced Beef and mix well. Or use the Standard Donair Spice below for every 1 lb of meat.
STANDARD DONAIR SPICE
The Standard Seasoning for a Donair Spice is about 1 tsp each of the below ingredients per 1 lb. of Beef. Except for Cayenne Pepper, which is 1/8 tsp and upwards.
Some only use 1/2 tsp Garlic & Onion per 1 lb. of Beef. You can start with 1/2 tsp Black Pepper, Onion & Garlic, and 1/8 tsp Cayenne Pepper and then up it based on your preference. Some use Italian Seasoning or Za’atar in place of Oregano or alongside Oregano. A lot of MSG is always added in restaurant versions, with a reduction in Salt to account for the Salt in MSG.
- Salt
- Oregano
- Garlic
- Onion
- Paprika
- Black Pepper
- Cayenne Pepper
Hali Doner Marinade
Add the Halifax Donair Spice to the thinly sliced Beef and mix well. Let this marinate for an hour or so to get the flavors into the meat more. Then add Sunflower Oil or other Neutral Oils & Water or Milk if you want the meat more tender. Especially good for tougher cuts of meat.
You can just add the Donair Spice and mix well, then add the Oil and Water right after to marinate. I just prefer to let the meat soak in the flavor from the Donair Spice first, before adding in the liquids.
Sweet Pimento Paste can be added in and is a really nice addition for Flavor and Color. Either Sweet or Hot Pimento Paste for an even spicier Doner meat. Cover and refrigerate overnight.
Hali Doner Marinade
- 1 lb Thinly Sliced Beef
- 3 Tbl Halifax Donair Spice
- 1/2 C Sunflower Oil
- 1/2 C Water or Milk
- 1 Tbl Pimento Paste – optional
Hali Cheesesteak Bread
The Hali Cheesesteak is great on either Sub Rolls, Hoagies, Panini Buns or specialty Buns like the Cheese Buns. Which are wonderful, and they’re fantastic for Burgers too. When toasted, they go super soft.
Either Bread you use, Butter it up and Toast in the Skillet before frying the meat. Use real Butter or Garlic Butter or Aioli to add a Heavy Garlicky Kick.
Cheddar Cheese Buns
French Sub Roll
Panini Sub Buns
Italian Buns
Hali Cheesesteak Cheese
Use a mixture of shredded Mozzarella Cheese & Provolone Cheese at a ratio of 3:1. Other Cheese to use are Sliced Provolone Cheese or the Cheddar Cheese Whiz Sauce.
Mozza & Provolone blend
A mix of shredded Mozzarella Cheese & Provolone Cheese at a ratio of 3:1. Place over the meat last while in the skillet and cover to melt.
Provolone Cheese
A Slice or so of Provolone Cheese is excellent. Place over the meat last while in the skillet and cover to melt.
Cheese Whiz Sauce
Spread Cheese Whiz Sauce on both sides of the Buttered & Toasted Bread. Top with meat and drizzle more Cheese Whiz Sauce on top.
Make sure the Sauce is on the thicker side with the addition of Shredded Cheddar Cheese or extra Cheese Whiz and served warm.
Hali Cheesesteak Vegetables
Top these off with sautéed Onions, Bell Peppers and/or seared Mushrooms. If serving with Donair Sauce, then use Raw Diced Onions & Tomatoes, just the same for the Donair Oven Sub.
Hali Cheesesteak Meat
Pan Fry on medium high heat for about 8–10 minutes. Scoop the meat out and set aside to add back in later, leaving the fat in the Skillet. Cook the Vegetables until done to your liking and add the meat back in to toss through.
Or cook the Vegetables first and set aside to top the Hali Cheesesteaks.
Hali Cheesesteak Sauces
These are good just by themselves. Although, a variety of other sauces can be added, including that Sweet Donair Sauce used on the Halifax Donair drizzled over top or spread on the Bread for a Hali Doner Cheesesteak Sub.
Other sauces may include a spread of Mayonnaise, maybe with some Black Pepper or Cayenne for more heat, or just a Garlicky Mayo. Some ideas are below to get a few variations of the Hali Cheesesteak.
Donair Sauce
Donair Sauce for the Classic Halifax Donair Taste.
Mild Mayo Sauce
Mild Mayo Sauce for a Shawarma like flavor.
Red Greek Sauce
Red Greek Sauce for Greek Gyro style.
Saucy Steak Sauce
Either the White and/or Red Saucy Steak Sauce for a Saucy Hali Cheesesteak.
This is a quick meal too once the meat is marinated. Since it only takes about 5–10 minutes to toast the Bread and 10 minutes to cook the meat. Make a bunch of 1 lb portions and freeze them in Ziploc bags. Take out the night before and have dinner ready in less than 30 minutes.
Equipment
- 1 Marinating Bowl with Cover
- 1 Skillet
Ingredients
- 1 lb Thinly Sliced Beef
- 3 Tbl Donair Spice - See notes for a Standard Donair Spice
- 1/2 C Sunflower Oil - or other Neutral Oil
- 1/2 C Water - or Milk for tougher cuts of meat
- 4 Buttered Cheese Buns - Sub Rolls or Hoagies
- Choice of Cheese - see Notes
Instructions
- Place into a Marinating Bowl 1 lb. of thinly sliced beef with 3 leveled Tbl of Halifax Donair Spice. Mix really well. Optionally, refrigerate for 1 hour to allow the spices to get in and flavor the meat.
- Add in Oil & Water or whole Milk for tougher cuts of meat and mix well. Cover and refrigerate overnight or at least a few hours until all the liquids are mostly or fully absorbed.
- Heat a Skillet up over medium heat. Toast the Buttered Breads and set aside to await the meat.Turn the heat up to medium high and add the meat, spreading it out. Leave for 2 minutes. Give it another stir and leave again for another 2 minutes. Then continue to cook, mixing every so often and chopping the meat up, for a total cook time of 8–10 minutes. All the liquids should have evaporated and just the fat left behind.
- Portion out the meat while still in the pan into individual portions and add your choice of Cheese on top. Shut the heat off and cover until the Cheese is nicely melted. Scoop out and place on the Buttered & Toasted Bread, or use the Bread to place on top of the meat and scoop the meat in. If using Cheddar Cheese Whiz Sauce, then warm the Sauce and Spread Cheese Whiz Sauce on both sides of the Buttered & Toasted Bread. Top with meat and drizzle more Cheese Whiz Sauce on top.
Notes
Standard Donair Spice
Use about 1 tsp of the following per 1 lb of thinly sliced steak. Except for Cayenne Pepper, which can start at 1/8 tsp and up based on heat preference. Some only use 1/2 tsp Garlic & Onion per 1 lb. of Beef. You can start with 1/2 tsp Black Pepper, Onion & Garlic, and 1/8 tsp Cayenne Pepper and then up it based on your preference.-
- Salt
-
- Oregano
-
- Garlic
-
- Onion
-
- Paprika
-
- Black Pepper
-
- Cayenne Pepper
Types of Cheese
- Use a 3:1 shredded Mozzarella & Provolone Cheese blend.
- Sliced Provolone Cheese
- Cheddar Cheese Whiz Sauce – when making the Cheddar Cheese Whiz Sauce for Hali Cheesesteaks, make sure the Sauce is on the thicker side with the addition of Shredded Cheddar Cheese or extra Cheese Whiz and served warm.