This recipe on a stick was *expertly* engineered from the ground up using the Sandwich King-approved fundamentals of sandwich artistry. Great meat, proper rations, gooey cheese and just enough aromatics, acid and spice to make you never think about a conventional cheesesteak ever again. (Even if it doesn't quite align with Geoffrey's culinary POV )#FoodNetwork #Philly #Cheesestick #OnAStickWatch #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe https://foodtv.com/48IB8V5Subscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Philly CheeseSticksRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 1 hr 5 min (includes cooling time)Active: 35 minYield: 10 skewersIngredientsOlive oil, for greasing1 cup cremini mushrooms, trimmed1 shallot, roughly chopped4 tablespoons unsalted butterKosher salt and freshly ground black pepper1 pound shaved rib eye1/4 cup drained and finely chopped hot banana peppers1 tablespoon Worcestershire sauceOne 13.8-ounce tube refrigerated pizza dough10 slices American cheese, halvedGarlic salt, for sprinklingDirectionsSpecial equipment: 10 skewersPreheat the oven to 425 degrees F. Line a sheet pan with parchment paper and grease with oil.Place the mushrooms and chopped shallot into a food processor and pulse about 10 times until finely ground. Heat a large nonstick skillet on medium heat and add 2 tablespoons butter. Add the mushroom and shallot mixture and saute until browned, about 12 minutes. Season with salt and pepper and transfer immediately to a baking sheet to cool.Place the rib eye into the bowl of a food processor fitted with the blade attachment and pulse about 5 times to chop it up. (This makes sure every bite melts in your mouth.)Mix the rib eye, cooled mushroom mixture, banana peppers and Worcestershire in a bowl. Add 1 teaspoon salt and plenty of cracked black pepper. Mix until combined.Unroll the tube of pizza dough and cut into 10 equal pieces, about 1 1/2 by 2 inches. Place one half piece American cheese on the bottom of one, then about 1 tablespoon of the beef mixture, followed by another half piece of American cheese. Wrap the pizza dough around the filling without stretching too much, forming into a mini breadstick shape, then pinch the seam closed. Repeat with the remaining dough and fillings.Place the sticks on the lined and greased sheet pan, seam side down. Melt the remaining 2 tablespoons butter, then brush the sticks with the butter and sprinkle with the garlic salt.Bake until golden brown, about 12 minutes. Immediately transfer to a cooling rack. Stick a skewer into one end of each and let them rest for 5 minutes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkJeff Mauro's Philly CheeseSticks | The Kitchen | Food Networkhttps://youtu.be/afUNNrUr5bo
