Looking for a mouthwatering cheesesteak recipe that's perfect for a late-night hangout with friends and a few cold beers? You've come to the right place! Our Hangar Cheesesteak might not be the most authentic Philly cheesesteak, but it's guaranteed to satisfy your taste buds and keep the good times rolling.
Clean up your hanger, remove any daggy bits or silver skin.
Mix 1/4 cup of Steak Marinade with 700ml water, and pour over the steak, let it marinate for 4 hours.
On your barbeque's flat plate, plancha or in a heavy-bottomed pan, melt the butter and start to saute the onion, capsicum and mushrooms.
Pat the hanger steak dry, cook over direct heat. Cook for 2 minutes on each side and flip 3-4 times. Take it off when it reaches medium-rare, that's an internal temp of about 135F/53C. Hanger is best eaten medium-rare.
Let the steak rest for a few minutes off the heat. While it rests slice the rolls and lightly toast them.
The veggies should have softened and started to caramelise by now, lay the scamorza on top and let it melt. Divide it between the 6 rolls.
Slice the hanger, thinly, against the grain (this is really important), season with Garlic Butter Dust and add it to the rolls.
Add pickled jalapenos, sriracha mayo or "Old Yella" Habanero Mustard, if you like a kick. Serve and enjoy.
Recipe Note
If you can't find smoked scamorza, any semi-soft cheese that melts well will do.
