Page 21 - MidWeek - May 25, 2022

MAY 25, 2022 MIDWEEK 21
An Elevated Take On A Classic Sandwich
fter 15 years in fine lanes of a bowling alley to old restaurateur Stephen Starr,” dining, chef Carlos newspaper clippings from the explains Jorge. “During my Jorge applied his Honolulu Advertiser, you can various stints in the City of
restaurant opening expertise count on the atmosphere to Brotherly Love, I’d always
You can watch episodes of “Cooking Hawaiian Style,” presented by Aloha Mortgage Advisors at Ka Laʻi Aloha Es- tate, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. Get this free recipe and thou- sands of others at cookingha- waiianstyle.com.
to a fast-casual artisan sand- wich, soup and salad concept in Kaka‘ako called HICraft Kitchen, where he has in- vested in the construction of his eatery.
feel warm and inviting.
This week, he shares his Philly Cheesesteak Sand-
manage to make my way to South 9th Street, where it all started at Pat’s King of Steaks.
wich.
“This sandwich pays hom-
“This is our HICraft way of paying tribute to their iconic culinary invention.”
LANAI
From the repurposed wood
age to my time working for the preeminent Philadelphia
The author joins Carlos Jorge in the kitchen. RYAN SAKAMOTO PHOTO
PHILLY CHEESESTEAK SANDWICH
This week’s dish: Philly Cheesesteak Sandwich.
RUBEN CARRILLO PHOTO
Cheddar sauce ingredients: • 1 ounce butter, softened
• 1 ounce all-purpose flour
• 4 ounces cheddar cheese,
not prepackaged shredded, cubed • 8 ounces whole milk
Sandwich ingredients:
• 5 ounces Prime rib-eye,
shaved/sliced thin
• 4 ounces cheddar sauce (see
• 2 ounces green bell pep- pers, julienned
• 3 ounces yellow onion, thinly sliced
• 2 tablespoons extra-virgin olive oil, divided
Directions:
In a small sauce pot over low heat, melt butter, add flour and stir to make a blond roux paste. Maintain low heat and stir with
wooden spoon to ensure a smooth consistency. Allow to cook for approximately 10 minutes. Add cold milk to pot and whisk to incorporate. Continue cooking over low heat whisking frequently until sauce has thickened sub- stantially. Add cubed cheddar cheese and allow to sit still for 5 minutes, then continue whisking to evenly distribute cheese. Whisk until sauce is creamy and smooth
and no visible chunks of cheese remain.
In a separate small sauté pan, add 2 tablespoons extra-virgin olive oil, sliced onions and green peppers, and sauté lightly over medium heat till softened and translucent. Add 4 ounces cheddar cheese sauce and reserve warm while you cook the beef.
In separate small sauté pan, add remaining olive oil. Season
your sliced beef with salt and pepper, and add to pan. Cook over medium-high heat to desired degree of doneness, then add beef to pan with cheese and pepper/ onion mix. Cook over medium heat to allow cheese to thoroughly coat the beef and ensure even distribution throughout. Lightly toast your bread roll of choice, add the cooked meat with its sauce and vegetables.
recipe above)
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