Philly cheese hanger steak crepes from Mike Beaulieu

Outdora thanks Mike Beaulieu from Hamlin, Maine for contributing his original Philly Cheese Hanger Steak Crepes recipe for the Big Green Egg.

Just goes to show, you don’t have to be in Philly to originate a Philly cheese steak recipe!

To vote for Mike’s recipe, just click on the Facebook “like” icon.

1 Hanger Steak
4 or 5 mushrooms
1 Yellow onion
1 or two green peppers
1 can of Cream of Mushroom soup
1/4 cup of milk and quarter stick of Butter (approx)

2 to 3 teaspoons of Original Todd’s DIRT

3 eggs
1/4 tsp salt
1 cup milk
3/4 cup flour
3TBS butter

Starting with the Crepes mix all the ingredients together t’ill smooth.  Spoon mixture on the pan to desire size.  Cook in frying pan at high heat this will cook fast so keep an eye on it.  Place on plate and refrigerate.

Take the hanger steak and well seasoned with Original Todd’s DIRT .  Heat your grill to High.  Sear meat at high heat to lock in those juices and then cook to a medium to medium well. DO NOT OVER COOK THE MEAT please!! / Then let it rest on a cutting board.

In another pan with lots of butter good sprinkle of Original Todd’s DIRT and cook the mushrooms,onions,green peppers and when tender add 1 can of cream of mushroom and about 1/4 cup of milk and stir t’ill smooth and vegies are well covered.turn off heat!!

Now that the meat has had time to rest take electric knife and cut the hanger against the grain for more tender cuts and slice as thin as you can the whole thing.  Then add to your pan of veggies and mushroom cream mix and stir it around so the meat all gets covered with the sauce you made.  Take out the crepes and start building!! start with one crepe in a dish and spoon in some of that great mixture then top with cheese of choice.i used mozzarella.close the crepe and top with cheese again.  Put it in a cooking pan.  Bake in preheated  Egg at 325 degrees for about 20 to 25 minutes or until golden brown!   Let set to cool off a bit and then enjoy!!!

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