Camden Cheese Steak
Shaved steak/chicken (very thin 1-1 1/2 inch cuts) 1lb Springdale/Common Wealth
1-2 tsp All American: Grillmaster spice blend Sugar and Spice Farms
1 medium sweet onion or spring onions in equivalent volume Tenderwild
2 heads bok choy, ribs only Tenderwild
1/2 cup mixed oyster mushrooms, 1/4” slice strips Wild Fruiting
2 slices provolone cheese or 1/2 cup shredded full fat mozzarella
focaccia bread loaf - Brazen Bakery
To taste Salt and cracked black pepper
As needed Olive oil
This variation on the classic Philly cheesesteak sandwich is an excellent adaptation using in season vegetables found in the Camden Farmer’s Market. We used Springdale’s shaved steak, however using Common Wealth’s chicken breast or tenders sliced into very thin 1-1 1/2 inch cuts would work just as well. We decided to use the spring bok choy in place of bell peppers and were very happy to report an excellent outcome with a nice crunch added and was just as sweet. The oyster mushrooms added give a nice umami character and would be even more pronounced if you use chicken as your protein. The focaccia and spice blend bring this sandwich together allowing for a finished product to rival or transcend any restaurant with the added benefit of being able to enjoy it in your own home.
Instructions:
Peel, half, and slice onion into 1/4-1/2”/4-8mm julienne slices. Wash bok choy then dry and sliced across the ribs to the same approximate size as the onion. Cut the focaccia in half in preparation for sandwiches and brush open sides with olive oil. Sauté the onions to a medium dark caramelization and remove from the pan. Sauté mushrooms in the same pan until they are firm and no longer wet then add the bok choy ribs and cook until still crisp, but lightly colored and remove from the pan mixing it all into the onions. Finally cook the steak or chicken in the pan which will cause all of the flavor and color from the previous items to release and mix with the protein item. Once the meat is 3/4 of the way cooked season with the spice mixture and finish cooking. Toast the bread until lightly colored and reserve the bottom of the loaf to the side. Add the cheese to the top and toast under the broiler. Place the meat and veggie mix in layers on the base of the bread then place the toasted cheese/bread on top.