Seahawks 28, Cheesesteaks 24

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

Seahawks vs. Cheesesteaks Preview

We feel bad for the people of Philadelphia. They’ve given us freedom, Norman Fell, and the cheesesteak. How do we thank them? By sending Lofa Tatupu over there every two years.

If our tummy wasn’t so full we would write them a quick letter of apology. However, we are going to finish this post, and then try to suck some more of the goodness off our fingers. We’re sorry, cheesesteaks are really tasty.

They are also pretty hard to screw up. You slice and dice some onions and peppers, then sauté them. We even felt bold enough to add some spices, even though the recipe didn’t call for that (Hollah’).

Once that was done we took rib eye steak, that we had an actual butcher slice real thin, and started our a meat a-grillin’ (in that way). It was at this point that an authentic Italian-American person ascended from our basement to help out. We’re pretty sure that he did so out of the goodness of his heart, and not because he wanted us to plug his show.

It’s actually a good thing that he did, because we were about to dump the provolone on the grilling meat. At that heat we probably would have burned the cheese.

He suggested getting a second pan over lower heat, so the cheese could melt on the meat in a more controllable way. That way we wouldn’t have a mess on our hands until we tried to eat the thing, which is how it should be.

Another tip, if you make these be sure to stock up on rolls. We ran out quickly and our guests turned to half a baguette left over from who knows when, then naan, then an old lamp.

That is the power of the cheesesteak, and this is the power of Tatupu.

NEXT WEEK— Seahawks vs. Arizona Style Enchiladas with Homemade Corn Tortillas and Salsa, 1pm.

UPDATE: A commenter has a better way to add the cheese, "If you want to reduce your dishes and cook everything in one pan, put the provolone on your steak after it's done cooking, then spritz a bit of water in the pan and cover it really quickly (to keep from being burned from grease). Don't use too much water, and make sure your pan is really hot before you do it. In the end, your cheese will be extra gooey from being steamed on."