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. Fried in a Skillet before being stacked on Buttered & Toasted Bread with Cheese. Optionally with added Sauces and Vegetables. Flavored dominantly with Onion & Garlic, with some good heat. Serve that Donair Seasoned Meat on Oven Sub Buns, Hoagies, or Buns.
Servings: 4 portions
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.