Veal Cheesesteak

Veal Cheesesteak

Sautéing Recipe

Recipe developed by the students and faculty of The Art Institute of Philadelphia.

Some days, nothing short of a Veal Cheesesteak will do, so feast your appetite on this classic sub filled with layers of thinly shaved, tender and seasoned veal covered in melted provolone and perfectly charred peppers and onions. One batch is ready in just 30 minutes and serves eight.

Nutritional Information Per Serving

604
Calories

34.08g
Protein

36.77g
Fat

6.8g
Saturated Fat

840mg
Sodium

12.45g
Carbohydrates

1832mg
Cholesterol

6.68g
Sugar

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Serves:
8

Ingredients

Sandwich:

  • 9 4-ounce portions of thinly shaved veal top round seasoned with salt and pepper
  • 18 ounces charred onions and peppers, thinly sliced as well
  • toasted hoagie rolls

Cheese Sauce:

  • 12 ounces of provolone cheese
  • 1-1/2 tablespoons cornstarch
  • 12 ounces veal stock
  • 5 ounces evaporated milk
  • 1 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon hot sauce
  • salt and pepper to taste

Side Salad:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 1 cup baby arugula

Instructions

Sandwich:

  1. Partially freeze veal meat so it’s easier to shave, about 30-40 minutes.

  2. Season shaved veal with salt and pepper.

  3. Heat 1 teaspoon of vegetable oil with 1/2 teaspoon of butter over medium high heat.

  4. Sauté veal until golden brown.

  5. Char onions and peppers, slice, set aside.

  6. Assemble sandwich.

Cheese sauce:

  1. Toss cheese in corn starch, in a pot simmer milk, stock, mustard and Worcestershire sauce. Then add cheese and stir.