Monday, September 17, 2012

This week the Baltimore Ravens Crab Chili went up against the Philadelphia Eagles Cheesesteak Chili and the winner was Philly!  According to our taste testers the Eagles Cheesesteak Chili had more of a hearty, football vibe to it.

Congrats to Eagles fans and Cheesesteak fans everywhere. We hope you'll try this recipe at your next tailgate and tell us what you think.




Philadelphia Cheesesteak Chili

1/4 cup melted butter
1/4 cup flour
2 cups of milk
2 cups of chicken stock
1/2 tsp nutmeg
2 cups of grated provolone cheese
2 tbsp butter

2 cups of sliced green peppers
1 medium sliced onion
2 cups of cooked thin sliced skirt steak


  • In a frying pan add the 2 tbsp of butter and let melt.
  • Add the skirt steak and cook thoroughly.
  • Remove from heat and set aside.
  • Add onion, green pepper and cook until soft.
  • Remove from heat and set aside. 
  • Make a rue, whisking the 1/4 cup of melted butter and flour together until they form a paste.
  • Slowly add the half and half, chicken stock and nutmeg, stirring constantly.
  • Add the cheese and continue to stir until smooth.
  • NOTE* You can thicken the consistency of the base to your liking by adding a tsp of flour at a time or a 1/4 cup of cheese at a time.
  • Add the steak, onions and peppers to the base and stir.
  • Serve with a toasted hoagie roll

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