Philly Steak Pinwheel
Steak, provolone cheese, sautéed onions, sautéed peppers and Hop Barons? What more could you ask for? The cheesy goodness from the provolone and the beer infused sauteed onions and peppers may end the Pat's or Geno's debate forever. Serve with fries to soak up whatever is left on your plate.
Hop Barons Coffee Rub & Seasoning
2 sweet onions, sliced
1 green pepper, sliced
1/2 lb provolone cheese
1 stick butter
1/4 cup olive oil
4oz favorite beer (any style)
Pound the skirt steak to an even 1/4" thickness. Sprinkle with Hop Barons Coffee Rub & Seasoning (be generous).
In a pan (I prefer a cast iron), melt 1/2 stick butter. Add onions, peppers and olive oil. Sautée over med heat, stirring to prevent burning, until onions and peppers are soft (~10 minutes). Add beer and sautée until liquid dissolves and remove from heat.
Lay out provolone cheese on skirt steak (more the better). Add onions and peppers onto cheese and roll up tight, save any peppers that come out for later!
Using kitchen twine, tie up the steak tight, every 2" and set aside.
Using the skillet you cooked the onions and peppers in, heat the pan so the butter and oil mixture is hot. Add the steak, browning on each side for 1-2 minutes. Remove from pan and cut between each piece of twine.
Add more seasoning to the steaks and return the pan, cooking the pinwheel to desired doneness, flipping as needed to cook both sides. Some cheese will start to fall out, but it just adds to the flavor. Remove when done and serve with your favorite french fries!