After reading all the great posts on here, and some great guidance from gmc2003's 2 part posts, I figured trying something new would fit Super Bowl Sunday perfectly. And as it turned out, it gave us the perfect excuse to turn the game off at the end of the 2nd =) Anyway I figured that a Philly "cheesesteak" fattie would be a fun first stab.
Started with a 80/20 ground beef roll, and laid down an overlapping first layer of provolone slices.
I saw the idea of making some of the filling spreadable from another fellow who posted a similar fattie on here in the last few months, so I borrowed it. Diced up a yellow onion, a small green bellpepper, and a jalapeno for some kick. I sweat the veggies in a pan briefly, then whipped them into some cream cheese with a food processor, and spread the mixture out evenly over where I laid the provolone slices down, and got it rolled.
rolled up, and tightly wrapped, back in the fridge until I was done with the bacon weave, then put it's bacon jacket on and fridged over night.
Ran it at 250deg for about 3.5-4 hours, and came off looking like a log of meat heaven. Tasted just as good.
I have a couple things I'll want to do different on the filling next time, but all in all really turned out great, and was a big hit. As always thanks for the content shared on here, and the help!
-Andrew
Started with a 80/20 ground beef roll, and laid down an overlapping first layer of provolone slices.
I saw the idea of making some of the filling spreadable from another fellow who posted a similar fattie on here in the last few months, so I borrowed it. Diced up a yellow onion, a small green bellpepper, and a jalapeno for some kick. I sweat the veggies in a pan briefly, then whipped them into some cream cheese with a food processor, and spread the mixture out evenly over where I laid the provolone slices down, and got it rolled.
rolled up, and tightly wrapped, back in the fridge until I was done with the bacon weave, then put it's bacon jacket on and fridged over night.
Ran it at 250deg for about 3.5-4 hours, and came off looking like a log of meat heaven. Tasted just as good.
I have a couple things I'll want to do different on the filling next time, but all in all really turned out great, and was a big hit. As always thanks for the content shared on here, and the help!
-Andrew
