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This Isn't a Philly Cheesesteak

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
Salt and pepper to taste

STEAK INGREDIENTS
4 Tbsp olive oil (you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
Salt and pepper to taste
4 ciabatta rolls

Directions
2 Asiago & Smoked Gouda Cheese Sauce
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3 The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4 Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5 Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6 Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7 Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.

Vegan Tourtière
Prep Time 30 minutes Cook Time1 hour 30 minutes Chill Time 30 minutes Total Time 2 hours 30 minutes
Servings8

Equipment
1 9-inch pie plate

Ingredients
Metric
288 g dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
32 g vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
54.5 g chopped pecans
1 g dried thyme
2 g smoked paprika
0.05 g rubbed sage
1 g ground cinnamon
1 g ground ginger
1 g black pepper
0.5 g ground cloves
0.5 g allspice
0.5 g ground nutmeg
29.57 ml soy sauce
1 ml red wine vinegar
6 g salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
29.57 ml unflavored and unsweetened non-dairy milk

US Customary
1 ½ cups dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
4 tablespoons vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
½ cup chopped pecans
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon rubbed sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
2 tablespoons unflavored and unsweetened non-dairy milk

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Roasted Strawberries Over Honey Whipped Ricotta
Serves 4 to 6

Ingredients:
12 ripe strawberries, hulled and halved
1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios

Directions:
1. Preheat oven to 375˚F.
2. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together.
3. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer.
4. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use.
5. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer).
6. Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios.
7. Serve with chocolate wafers or crackers.