Scallion Pancake Philly Cheese Steak Wrap

original post: http://greedygirlcooks.blogspot.com/2016/05/scallion-pancake-philly-cheese-steak.html

Ingredients

For the scallion pancake (see this post)

3 cups flour

1 ¼ cup hot water

4 stalks scallion

Salt

Oil

For the steak

2 boneless rib eye steaks

1 green sweet pepper

1 onion

Salt (to taste)

Black pepper (to taste)

¼ teaspoon Allspice

Oil for the pan or flat top

For the cheese sauce

8 provolone slices

4 cloves garlic

4 oz cream cheese

2 oz cheddar cheese

1 cup milk

2 tablespoon

Instructions

For the scallion pancakes (see this post)

• Heat a flat skillet
• Combine the flour and hot water and knead into a dough, set aside covered for 20 minutes
• Slice the scallions and set aside
• Portion the dough into balls about the size of one and a half golf balls
• Flour a work surface and roll into a flat disk
• Brush generously with oil, sprinkle with salt and some chopped scallions
• Roll the dough into a log and then roll again into a spiral shape
• Flatten the dough down and roll it out again into a flat disk
• Place some oil in the pot and fry the pancakes on both sides until golden brown and crispy

For the cheese sauce

• In a blender or food processor, combine, provolone, cheddar, cream cheese and garlic
• Whisk together the flour and milk and place in a saucepan to warm
• When the milk is warm and bubbling turn off the heat and add the blended cheese mixture
• Whisk until the cheese has melted and become one uniform consistency

For the steak

• Remove all bones, skin, connective tissue and any other elements that are not pure meat from the rib eye.
• Slice it with a very sharp knife as thin as you can
• Slice the onions and peppers
• In a very hot skillet add some oil to the pot and sauté the onions and peppers sauté until they begin to caramelize slightly sprinkle on a little salt
• Remove from the heat and set aside
• Reheat the pot to very hot and add more oil
• Place the thin cut steak in the pot without moving it, season the top with salt black pepper and allspice
• Once the bottom looks like its caramelizing flip it over and allow the other side to cook while using a spatula to sauté and stir the meat.
• Add the cooked onions and peppers to the meat and continue to sauté until all the flavors have melded together and the beef is cooked.

Assembly

• Take a scallion pancake and slather on come cheese
• Fill with the beef and pepper mixture
• Roll up, slice and serve