SURF AND TURF PHILLY CHEESESTEAK

Surf and Turf Philly Cheesesteak image

Provided by Kardea Brown

Time 25m

Yield 4 servings

Number Of Ingredients 17

Previous Next

1 pound lump crabmeat, drained and picked through for shells
1 1/2 teaspoons seafood seasoning
3 tablespoons unsalted butter, plus more if needed
2 large yellow onions, thinly sliced
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 pound thinly shaved beef
Kosher salt and freshly ground black pepper
1/2 cup chopped jarred cherry peppers
4 thick slices American cheese
4 Italian hoagie rolls, halved lengthwise
1 cup Have Mercy Sauce (recipe follows), for serving
1 cup mayonnaise
1/3 cup Dijon mustard
2 tablespoons dill pickle brine
2 tablespoons hot sauce
2 teaspoons seafood seasoning

Steps:

Gently toss together the crabmeat and seafood seasoning in a medium bowl and then refrigerate.
Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onions, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onions start to soften, about 5 minutes. Raise the heat to high, add the beef and cook, adding more butter if needed and breaking up the meat with a spatula. Stir in the remaining soy sauce and Worcestershire sauce, sprinkle with salt and pepper and continue to cook until the beef is no longer pink, about 2 minutes.
Stir in the cherry peppers and push the beef and onions over to the side of the griddle and cover with the cheese slices. Melt the remaining 1 tablespoon butter in the cleared area of the griddle, add the crabmeat and cook just until warmed through, about 2 minutes.
Spread both sides of the rolls with Have Mercy Sauce. Top the bottom half of the rolls with the beef and onion mixture and crabmeat. Cover with the top half of the rolls.
Stir together the mayonnaise, mustard, pickle brine, hot sauce and seafood seasoning in a small bowl until smooth. The sauce keeps, refrigerated in an airtight container, for up to a week.