Another meal down, just three more to go to make the goal line. I was on my own again for this meal, but I had this idea in mind for a while. It’s a Philly Cheesesteak on a sourdough roll with Chanterelle mushrooms and blue cheese. When the right mushroom came along for the last meal, I saved some for this dinner. I’d been working on a sourdough starter for a while and got it going really well with the same flour from the Eggplant Parm, Meal 9. I decided to make rolls for the sandwiches instead of a loaf of bread because I wanted more of a roll shape. I let them rise up in a standard cereal bowl, but should’ve let them go a little longer. The rolls came out a bit dense, but still had a wonderful sourdough flavor. The mushrooms and onions were sauteed together, added to the bison chip steak, and the roll was given a thick coat of the blue cheese spread. Going counter clockwise around the plate, we have grilled eggplant, blue potato fries, and some green beans. The whole thing made for a really great dinner, and the fancy mushrooms and blue cheese worked very well with the bison making for a delicious fancy-pants cheesesteak.
Ingredients:
Potatoes – My Garden
Green Beans – North Star Orchard
Zucchini – My Garden
Bison Chip Steak – Backyard Bison
Flour – Sunrise Flour Mill
Mushrooms – Oley Valley Mushrooms
Onions – Jack’s Farm
Blue Cheese – Birchrun Hills
Non Local – Olive Oil, salt, pepper