The Art of Cooking with Skillet Cheese Steak

Eating and more like a sort of balanced part of your dish not that I ever feel that way about broccoli rabe, I could eat it plain all right. So we're gonna turn our heat off and then we're just gonna stir in our pickled peppers and then a little bit of lemon zest just a little more salt to that. We are gonna move back to the station and slice our steak, I'm just creating a nice bed for our steak to land on now we're gonna slice our steak and you want to go like quarter inch to third inch thick pieces against the grain.

You can definitely start your steak on the stove and finish it in the oven that's like a very common cooking technique for steak but we're slicing ours first because that way it's really easy to eat it's really easy to share and also we want to get this cheese on as much of the steak as possible and you want like maximum cheese per meat bite. Now we're going to shingle and that is just a fancy word for lay the steak in the pan, just lay each of your pieces out like slightly overlapping but you can kind of go like okay gorge pretty all right.

Pepper jack time I love pepper jack so much I think it's an underrated cheese I think we should always be using pepper jack this is cabbage and I love cabbage I don't think we have it in California so I didn't grow up with it and then when I moved to New York someone was like will you bring me the cabot and I was like I don't know what that means but now I have seen the light and I am a cabot aficionado and we'll give you that like gorgeous browning bubbling, um sort of like blistered look after we put it in the broiler.

Which is what you want like the garlic amount of cheese here is kind of like a choose your own adventure, don't want to like create a solid blanket because then you're kind of when you're serving it you'll be cutting through this like very solid blanket of cheese which is not as enjoyable so you try to be like a little bit sprinkly and then I'm going to tuck some in between some of the slices too just because why not hide some cheese down there for myself later. Now we're gonna throw this in the broiler, this is not the moment to like walk away read an email because the broiler is gonna cook this really quickly keep an eye on it like literally like two minutes and it'll be done.

Depending on the strength of your broiler might be less time might be a little bit more. The other thing is we have our rack kind of high up and that's another way that's going to speed up your broiler process the closer that your rack is to the broiler to the heat source the faster this cheese is going to melt everything's going to cook, etc both farther down the opposite the longer it's going to take. All right bye I'm not going anywhere because it's gonna happen quick okay so we're at like lunchables pizza melty cheese stage you know where like you can still see the shape of this string of cheese but it's soft that's where we're at so we knew a little moment longer.

All right we're like golden but I want to get us to golden brown, I'm not going anywhere because it's gonna happen quick. Okay, we're at like lunchables pizza melty cheese stage you know where like you can still see the shape of this string of cheese but it's soft that's where we're at so we knew a little moment longer all right we're like golden but I want to get us to golden brown, gorgeous look at that yum. Gorgeous we've got like the melty cheese bits and then the super crispy cheese bits, it's like you want to scoop into this and you see now with the slices it's just so easy to share.

This is our skillet cheese steak with broccoli rabe and pickled peppers, like sorry to whoever I'm sharing this with but I stole all the good pieces which are the ones where the broccoli rabe and the peppers are like stuck together with cheese can I eat this now am I allowed okay great mm-hmm it's tender that's juicy extra so because it's sitting in all these gorgeous juices and the vegetables are perfectly done not limp and soggy but just tender enough that there's a little bit of a bite still in them.

Because you like tuck some of that cheese underneath the steak, really have like all these awesome pockets that you're not expecting when you're scooping it out you're like ah eureka a little pot of cheese and that is a great thing to find if you are due a steak moment and you want something that's quick and easy but really flavorful. I think this is absolutely the most z, hi, Zeke

"WEBVTTKind: captionsLanguage: enthis is the best bite this is all i want really it's like the top of a pizza so today we're going to be making a skillet cheese steak with broccoli rabe and pickled peppers this is definitely not a traditional cheese steak because it's in the skillet and not on bread you've got this broccoli rabe garlic pickled pepper base this shingled steak over the top and then we're going to grate some pepper jack my favorite cheese over the top of that everything melts over in this like gorgeous blanket to cover your meat okay so we're gonna prep all of our ingredients first because once we get to the stove it's kind of like flashboom bam you want to have everything ready so first thing is we're going to roughly chop our broccoli rub this looks like a lot this is one bunch but it's really going to wilt down in the pan the stems we're including if you don't include it you're really wasting a key part of the vegetable broccoli rabe is a little bit bitter so it's a really good foil for these bright flavors the cheesy flavors it's really nice sort of like anchor to all those other ingredients in the dish so these are peppadews they are like a sweet briny pepper you can find them jarred or like sometimes in the olive bar at a grocery store and they're going to just provide like a really nice briny bright bit and also pop a little red we're leaving the seeds in and everything these are just mostly sweet and pickly flavored not hot and then the next thing we're gonna do after these peppers is just thinly slice some garlic dealer's choice how much garlic you want to add here if you're a garlic girl and you want to do like five or six cloves live your life i'm not here to judge you so when you're slicing garlic you can start on like whatever side you want then after a couple slices you will have created a nice flat edge and that's much easier to cut again so just turn it so that the flat edge is down on your cutting board and that's easier for you to hold it steady while you continue to cut through and then the last thing we're going to do at this stage is season our steak this is a strip steak you can see it has this really nice fat cap which we're going to render out in the pan i think beef is a special occasion food obviously it's luxurious it's rich it's not inexpensive especially if you're buying from a butcher that prioritizes sustainability so for me every time that i have a steak which i try to make you know few and far between i really want it to be special i really want it to be worth it and to me this dish really does that it really highlights the steak in a great way i think and makes it worthy of like you're once in a blue moon beef consumption moment in my opinion so we're just going to liberally season this bad boy with salt and pepper on all sides and then instead of heating oil in the pan we are gonna oil the steak itself the steak obviously as i mentioned has a bunch of fat so you don't need to be adding a lot of fat to the pan but you do need like a little bit to get things going so i'm just going to add a tablespoon to the steak here and rub it kind of across all sides all right we're ready to hit the pan here we go so you want to use a pan that can go from your stove to the oven because we are going to put it under the broiler after and this is the cast iron skillet it looks like too small for all that broccoli rabe but again the broccoli is going to cook down just fine and you want to give it an extra minute to heat up because cast iron takes takes its sweet time i just don't have any feeling in my fingers anymore so i can be like it's fine yeah nice sizzle okay so we're really going for like rare steak here like rare rare something that you would not normally eat and that's because we're gonna cut this steak up shingle it over vegetables and then throw it under the broiler where it will finish cooking if you cook to your perfect degree of doneness here and then you put it under the broiler you're gonna hammer it it's going to be totally overdone this will take i mean it really depends on the size of your steak like four to seven minutes total but the majority of that time can be spent with the fat cap facing down in the pan this is the moment to turn on your hood fan if you have one open a window i can't do this in my apartment all i ever do is set the fire alarm off you can see it's getting nice and crispy that's what you want all right we're gonna go like one more minute and then we're gonna pull it all right delightful now we've got our fat here you want about two tablespoons worth it's so great you're using all the pieces also it's so flavorful so much more flavorful than olive oil or vegetable oil is and you're really imbuing the other parts of your dish with the flavor of the meat if your steak wasn't super fatty and you didn't render out a bunch of it you can just add as much olive oil as you need to get to about two tablespoons in the pan okay so we reduced our heat a little bit because it's pretty hot in this pan and we're just gonna add our garlic just for a couple seconds to get it going and then we're going to add all of our broccoli rub just when the garlic starts to go a little bit golden at the edges i like to add about half and then fold it so that you get that garlic off the bottom i'm not gonna lie to you we crowded but that's okay it's gonna be perfect once it's all nice and wilted you don't wanna like meager looking greens at the bottom of your pan so now we're gonna add a little bit of water and that's just going to help steam these like thicker more fibrous parts of the stem a lot of times people will like blanch their broccoli rub in boiling water before they saute it and this is kind of like combining those two steps into one i think there's like a lot to love in bitter vegetables and especially if you know like what to make it not so bitter then it will feel like less like oh my god what am i eating and more like a sort of balanced part of your dish not that i ever feel that way about broccoli rabe i could eat it plain all right so we're gonna turn our heat off and then we're just gonna stir in our pickled peppers and then a little bit of lemon zest just a little more salt to that we are gonna move back to the station and slice our steak i'm just creating a nice bed for our steak to land on now we're gonna slice our steak and you want to go like quarter inch to third inch thick pieces against the grain you can definitely start your steak on the stove and finish it in the oven that's like a very common cooking technique for steak but we're slicing ours first because that way it's really easy to eat it's really easy to share and also we want to get this cheese on as much of the steak as possible and you want like maximum cheese per meat bite now we're going to shingle and that is just a fancy word for lay the steak in the pan just lay each of your pieces out like slightly overlapping but you can kind of like go like okay gorge pretty all right pepper jack time i love pepper jack so much i think it's an underrated cheese i think we should always be using pepper jack this is cabbage and i love cabbage i don't think we have it in california so i didn't grow up with it and then when i moved to new york someone was like will you bring me the cabot and i was like i don't know what that means but now i have seen the light and i am a cabot aficionado and we'll give you that like gorgeous browning bubbling um sort of like blistered look after we put it in the broiler which is what you want like the garlic amount of cheese here is kind of like a choose your own adventure you don't want to like create a solid blanket because then you're kind of like when you're serving it you'll be cutting through this like very solid blanket of cheese which is not as enjoyable so you try to be like a little bit sprinkly and then i'm going to tuck some in between some of the slices too just because why not hide some cheese down there for myself later and now we're gonna throw this in the broiler this is not the moment to like walk away read an email because the broiler is gonna cook this really quickly keep an eye on it like literally like two minutes and it'll be done depending on the strength of your broiler might be less time might be a little bit more the other thing is we have our rack kind of high up and that's another way that's going to speed up your broiler process the closer that your rack is to the broiler to the heat source the faster this cheese is going to melt everything's going to cook etc both farther down the opposite the longer it's going to take all right bye i'm not going anywhere because it's gonna happen quick okay so we're at like lunchables pizza melty cheese stage you know where like you can still see the shape of this string of cheese but it's soft that's where we're at so we knew a little moment longer all right we're like golden but i want to get us to golden brown we're bubbling and brown and golden gorgeous look at that yum gorgeous we've got like the melty cheese bits and then the super crispy cheese bits it's like you want to scoop into this and you see now with the slices it's just so easy to share this you can put this pan straight from the stove to the oven straight from the oven to the table and people can serve themselves really easy and truly one pan dish i dirtied nothing else which is a delight and we're just gonna finish it with a little bit of lemon juice and i'm gonna concentrate my juicing on the vegetables and there you have it this is our skillet cheese steak with broccoli rabe and pickled peppers like sorry to whoever i'm sharing this with but i stole all the good pieces which are the ones where the broccoli rabe and the peppers are like stuck together with cheese can i eat this now am i allowed okay great mm-hmm it's tender that's juicy extra so because it's sitting in all these gorgeous juices and the vegetables are perfectly done not limp and soggy but just tender enough that there's a little bit of a bite still in them because you like tuck some of that cheese underneath the steak you really have like all these awesome pockets that you're not expecting so when you're scooping it out you're like ah eureka a little pot of cheese and that is a great thing to find if you are due a steak moment and you want something that's quick and easy but really flavorful i think this is absolutely the most z hi zekethis is the best bite this is all i want really it's like the top of a pizza so today we're going to be making a skillet cheese steak with broccoli rabe and pickled peppers this is definitely not a traditional cheese steak because it's in the skillet and not on bread you've got this broccoli rabe garlic pickled pepper base this shingled steak over the top and then we're going to grate some pepper jack my favorite cheese over the top of that everything melts over in this like gorgeous blanket to cover your meat okay so we're gonna prep all of our ingredients first because once we get to the stove it's kind of like flashboom bam you want to have everything ready so first thing is we're going to roughly chop our broccoli rub this looks like a lot this is one bunch but it's really going to wilt down in the pan the stems we're including if you don't include it you're really wasting a key part of the vegetable broccoli rabe is a little bit bitter so it's a really good foil for these bright flavors the cheesy flavors it's really nice sort of like anchor to all those other ingredients in the dish so these are peppadews they are like a sweet briny pepper you can find them jarred or like sometimes in the olive bar at a grocery store and they're going to just provide like a really nice briny bright bit and also pop a little red we're leaving the seeds in and everything these are just mostly sweet and pickly flavored not hot and then the next thing we're gonna do after these peppers is just thinly slice some garlic dealer's choice how much garlic you want to add here if you're a garlic girl and you want to do like five or six cloves live your life i'm not here to judge you so when you're slicing garlic you can start on like whatever side you want then after a couple slices you will have created a nice flat edge and that's much easier to cut again so just turn it so that the flat edge is down on your cutting board and that's easier for you to hold it steady while you continue to cut through and then the last thing we're going to do at this stage is season our steak this is a strip steak you can see it has this really nice fat cap which we're going to render out in the pan i think beef is a special occasion food obviously it's luxurious it's rich it's not inexpensive especially if you're buying from a butcher that prioritizes sustainability so for me every time that i have a steak which i try to make you know few and far between i really want it to be special i really want it to be worth it and to me this dish really does that it really highlights the steak in a great way i think and makes it worthy of like you're once in a blue moon beef consumption moment in my opinion so we're just going to liberally season this bad boy with salt and pepper on all sides and then instead of heating oil in the pan we are gonna oil the steak itself the steak obviously as i mentioned has a bunch of fat so you don't need to be adding a lot of fat to the pan but you do need like a little bit to get things going so i'm just going to add a tablespoon to the steak here and rub it kind of across all sides all right we're ready to hit the pan here we go so you want to use a pan that can go from your stove to the oven because we are going to put it under the broiler after and this is the cast iron skillet it looks like too small for all that broccoli rabe but again the broccoli is going to cook down just fine and you want to give it an extra minute to heat up because cast iron takes takes its sweet time i just don't have any feeling in my fingers anymore so i can be like it's fine yeah nice sizzle okay so we're really going for like rare steak here like rare rare something that you would not normally eat and that's because we're gonna cut this steak up shingle it over vegetables and then throw it under the broiler where it will finish cooking if you cook to your perfect degree of doneness here and then you put it under the broiler you're gonna hammer it it's going to be totally overdone this will take i mean it really depends on the size of your steak like four to seven minutes total but the majority of that time can be spent with the fat cap facing down in the pan this is the moment to turn on your hood fan if you have one open a window i can't do this in my apartment all i ever do is set the fire alarm off you can see it's getting nice and crispy that's what you want all right we're gonna go like one more minute and then we're gonna pull it all right delightful now we've got our fat here you want about two tablespoons worth it's so great you're using all the pieces also it's so flavorful so much more flavorful than olive oil or vegetable oil is and you're really imbuing the other parts of your dish with the flavor of the meat if your steak wasn't super fatty and you didn't render out a bunch of it you can just add as much olive oil as you need to get to about two tablespoons in the pan okay so we reduced our heat a little bit because it's pretty hot in this pan and we're just gonna add our garlic just for a couple seconds to get it going and then we're going to add all of our broccoli rub just when the garlic starts to go a little bit golden at the edges i like to add about half and then fold it so that you get that garlic off the bottom i'm not gonna lie to you we crowded but that's okay it's gonna be perfect once it's all nice and wilted you don't wanna like meager looking greens at the bottom of your pan so now we're gonna add a little bit of water and that's just going to help steam these like thicker more fibrous parts of the stem a lot of times people will like blanch their broccoli rub in boiling water before they saute it and this is kind of like combining those two steps into one i think there's like a lot to love in bitter vegetables and especially if you know like what to make it not so bitter then it will feel like less like oh my god what am i eating and more like a sort of balanced part of your dish not that i ever feel that way about broccoli rabe i could eat it plain all right so we're gonna turn our heat off and then we're just gonna stir in our pickled peppers and then a little bit of lemon zest just a little more salt to that we are gonna move back to the station and slice our steak i'm just creating a nice bed for our steak to land on now we're gonna slice our steak and you want to go like quarter inch to third inch thick pieces against the grain you can definitely start your steak on the stove and finish it in the oven that's like a very common cooking technique for steak but we're slicing ours first because that way it's really easy to eat it's really easy to share and also we want to get this cheese on as much of the steak as possible and you want like maximum cheese per meat bite now we're going to shingle and that is just a fancy word for lay the steak in the pan just lay each of your pieces out like slightly overlapping but you can kind of like go like okay gorge pretty all right pepper jack time i love pepper jack so much i think it's an underrated cheese i think we should always be using pepper jack this is cabbage and i love cabbage i don't think we have it in california so i didn't grow up with it and then when i moved to new york someone was like will you bring me the cabot and i was like i don't know what that means but now i have seen the light and i am a cabot aficionado and we'll give you that like gorgeous browning bubbling um sort of like blistered look after we put it in the broiler which is what you want like the garlic amount of cheese here is kind of like a choose your own adventure you don't want to like create a solid blanket because then you're kind of like when you're serving it you'll be cutting through this like very solid blanket of cheese which is not as enjoyable so you try to be like a little bit sprinkly and then i'm going to tuck some in between some of the slices too just because why not hide some cheese down there for myself later and now we're gonna throw this in the broiler this is not the moment to like walk away read an email because the broiler is gonna cook this really quickly keep an eye on it like literally like two minutes and it'll be done depending on the strength of your broiler might be less time might be a little bit more the other thing is we have our rack kind of high up and that's another way that's going to speed up your broiler process the closer that your rack is to the broiler to the heat source the faster this cheese is going to melt everything's going to cook etc both farther down the opposite the longer it's going to take all right bye i'm not going anywhere because it's gonna happen quick okay so we're at like lunchables pizza melty cheese stage you know where like you can still see the shape of this string of cheese but it's soft that's where we're at so we knew a little moment longer all right we're like golden but i want to get us to golden brown we're bubbling and brown and golden gorgeous look at that yum gorgeous we've got like the melty cheese bits and then the super crispy cheese bits it's like you want to scoop into this and you see now with the slices it's just so easy to share this you can put this pan straight from the stove to the oven straight from the oven to the table and people can serve themselves really easy and truly one pan dish i dirtied nothing else which is a delight and we're just gonna finish it with a little bit of lemon juice and i'm gonna concentrate my juicing on the vegetables and there you have it this is our skillet cheese steak with broccoli rabe and pickled peppers like sorry to whoever i'm sharing this with but i stole all the good pieces which are the ones where the broccoli rabe and the peppers are like stuck together with cheese can i eat this now am i allowed okay great mm-hmm it's tender that's juicy extra so because it's sitting in all these gorgeous juices and the vegetables are perfectly done not limp and soggy but just tender enough that there's a little bit of a bite still in them because you like tuck some of that cheese underneath the steak you really have like all these awesome pockets that you're not expecting so when you're scooping it out you're like ah eureka a little pot of cheese and that is a great thing to find if you are due a steak moment and you want something that's quick and easy but really flavorful i think this is absolutely the most z hi zeke\n"