Philly Cheese Hanger Steak Crepes
My little twist to the philly steak sub.
|Prep Time||1 hour|
|Grill Used||Big Green Egg|
|Cook Time||25 minutes|
1 hanger steak
1 yellow onion
1-2 green peppers
1 can cream of mushroom soup
1/4 cup milk
1/4 stick of Butter (approx)
2-3 tsp of Original Todd's DIRT
1/4 tsp salt
1 cup milk
3/4 cup flour
Starting with the Crepes, mix all the ingredients together until smooth. Spoon mixture on the pan to desired size. Cook in frying pan at high heat this will cook fast so keep an eye on it. Place on plate and refrigerate.
Take the hanger steak and well season it with Original Todd's DIRT. Heat your grill to High. Sear meat at high heat to lock in those juices and then cook to a medium to medium well. DO NOT OVER COOK THE MEAT please!! Then let it rest on a cutting board. In another pan with lots of butter and a good sprinkle of Original Todd's DIRT, cook the mushrooms,onions and green peppers, When tender, add 1 can of cream of mushroom soup and about 1/4 cup of milk and stir till smooth and veggies are well covered. Turn off heat!!
Once the meat has had time to rest, use an electric knife and cut the hanger against the grain for more tender cuts and slice as thinly as you can. Then add the steak to your pan of veggies and mushroom cream mix and stir it around so the meat gets covered with the sauce. Take out the crepes and start building!!
Start with one crepe in a dish and spoon in some of that great mixture then top with mozzarella cheese. Close the crepe and top with cheese again. Put it in a cooking pan. Bake in preheated oven at 325°F for about 20 to 25 minutes or until golden brown! Let it set to cool off a bit and then enjoy!!!