In the chef’s kitchen, we head to Charann’s Tavern in Tampa, which recently celebrated its 50th anniversary.
Cook Cory Goeser shows us how they put “Charann’s Cheesesteak – The Tampa Original” together. The restaurant offers eight pepper spice options for this iconic sandwich.
We strongly recommend you go to Charanns Tavern and try how they do it. However, if you want to try it for yourself, we have published the following recipe:
- 5 oz. Portion of rib eye steak (cut, ground, rolled and sliced)
- 2 slices of premium Swiss / American cheese
- Hoagie role
- Tomato, 2 half slices, freshly cut
- 3 oz. Grilled onion slices
- Salt and pepper mixture
Cut bread into slices, but not quite through
Grease grill, pan
Place the rib eye on the grill
Cook for two minutes and chop
Flip and chop
Top with cheese
Place sliced hoagie buns on cheese and steak like a butterfly
Push until it’s melted
Take off the grill
Garnish with tomatoes and onions
Add a variety of bell peppers including: red pepper slices, spicy red pepper slices, banana bell peppers, crushed red pepper, jalapenos, habaneros or just pepper juice for a milder steak
Top with salt / pepper mixture and oregano
Cut in half and enjoy hot.