Why do we open the munchies and continue to chomp until all the contents have been consumed?  I have just destroyed a 6 multi-pack of McCoys, alternating the flavours.....obviously!!  I am now, with sincere apologies to my waist line, thinking about the large bag of dry-roasted peanuts sitting invitingly in the fridge.  You know we all love the the sin, the decadence, of the munchies attack....don't we?

Anyhows, to continue this weeks carnivorous Mexican/Americana theme , tonight's dinner is a gorgeous Philly Cheesesteak Sandwich with Homemade Rosemary and Garlic Potato Wedges and Aioli.  Rump or sirloin steaks marinated in a dry spice rub, sauteed until your preference and sandwiched with sauteed onion and green pepper then layered with thinly sliced cheese and grilled till melted.

The Philly Cheesesteak Sandwich

Rump or Sirlion steaks, one per person
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/2 teaspoon of chili powder
1/2 teaspoon of onion powder (granules)
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried marjoram
1/2 teaspoon of dried basil
3 tablespoon of oil
1 onion sliced
1 green peeper, sliced into thin strips
1 peeled clove of garlic
thinly sliced cheese, I highly recommend Monterey Jack

Place the steaks in a bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over the steaks and rub in well to well coated on both sides.
Heat half the oil in a frying pan over a medium-high heat . Saute beef to desired doneness, and remove from the pan and rest on a plate. I generally saute 4 minutes on one side, flip and 2 minutes on the other. Will give you a medium steak. Remove from pan and set aside to rest.

Heat the remaining oil in the pan, and saute the onion and green pepper until softened.  Add a dash of the resting juice off the steak to the pan.

Preheat the grill.

Lightly toast the bread of your choice, I like Panini's but you could use baguettes or ciabatta, and rub with a peeled garlic clove.  Place steak on on the bottoms of the bread, layer with onion and green pepper, then top with the cheese. Grill until the cheese has melted. Cover with the bread top and serve.

Rosemary and Garlic Potato Wedges

Beef Dripping, cut into a decent slab, you just toss in olive oil if you wish and omit preheating the roasting tray
Maris Piper potatoes
a few sprigs of fresh rosemary, about 4
a garlic bulb, broken into cloves, unpeeled

Preheat the oven to Gas mark 6/200C/400F
Wash and cut the potatoes into wedges, the quantity is up to you
Bring a pan of water to the boil and parboil the potato wedges for 5 minutes, no longer. Allow to steam dry
Place roasting tray in the oven with the dripping  until hot
Toss the wedges in the hot dripping and throw in the rosemary sprigs and garlic cloves
Roast for 45-60 minutes, keep an eye on them after 45 minutes

Aioli

1 garlic clove, peeled and finely chopped
touch of salt
4 tablespoon ready made mayonaisse
1teaspoon of fresh lemon juice, or to taste

Sprinkle the chopped garlic clove with the salt and 'mash to a paste, I use a pestle and mortar but the back of a knife will suffice. Place in a bowl and add the mayonnaise. Stir well. Add the lemon juice and give a good stir. Cover and refigerate for 30 minutes.

Serve with the Aioli on the side to dip the wedges...enjoy

Love, peace and freedom people

                                       Cluski