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Pork Chop Cheesesteak

Pork Chop Cheesesteak Mario Batali
Reinvent last night's leftover pork chops as the filling for a hearty two-handed sandwich.
skill level
Easy
time
1-30min
servings
4
cost
$
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Reinvent last night's leftover pork chops as the filling for a hearty two-handed sandwich.
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ingredients
  • Cooked Leftover Pork Chops (meat removed from bone and thinly sliced)
  • 2 Red Bell Peppers (Sliced)
  • 2 Serrano Peppers (Sliced)
  • 1 Onion (Sliced)
  • Olive Oil
  • Kosher Salt and Freshly Ground Pepper
  • 4 ounces Sliced Provolone
  • Sambal (to taste)
  • 4 Hoagie Rolls (split and toasted)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Red Bell Peppers (Sliced)
    2 Serrano Peppers (Sliced)
    1 Onion (Sliced)
    Kosher Salt and Freshly Ground Pepper
    Preheat a griddle over medium-high heat. Scatter the bell peppers, serranos, and onions on the griddle. Season with salt. Griddle until peppers and onions have charred, become aromatic, and softened.
  • 2
    Cooked Leftover Pork Chops (meat removed from bone and thinly sliced)
    Olive Oil
    Meanwhile, drizzle pork with olive oil. Add the pork to the griddle and cook until hot and crisped in places.
  • 3
    4 ounces Sliced Provolone
    4 Hoagie Rolls (split and toasted)
    Sambal (to taste)
    Top with cheese and cook until the cheese has melted. Divide among the buns and top with the peppers. Spread sambal on the inside of the roll, to taste. Press sandwiches then slice and serve.

    Helpful Tips:
    1. Carve the meat along the bone for maximum flavor.
    2. When searing the pork, flatten it against the griddle (or non-stick pan) and refrain from moving it around. 
 
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