A few years ago, we did a Swiss/Philadelphia fusion food and called it Swiss Hänchenkäsesteak (Chicken Cheesesteak). For that one, we smothered our chicken with Fondue. For this one, we decided to use another gloriously melty cheese from Switzerland…Raclette!
For this one, we opted to use shaved ribeye as the classic cheesesteak meat choice over chicken…and we cooked it with onions and bell peppers. Then, since raclette is often served with gherkins, we chose to include a sweet relish on our sandwich to honor the featured cheese. All the flavours came together really well…even the relish, which we weren’t sure how it would work out! We think we will make this again and maybe use Smoked Raclette for additional flavour depth!
Time: 30 Minutes
Ingredients:
- Hoagie Bun
- Shaved Beef. We used ribeye.
- Red bell pepper
- Green bell pepper
- Red Onion
- Raclette
- Sweet Relish
- Salt
- Pepper
Method:
- Slice your onion and peppers. Then, heat a little oil in a pan, and start to sautee.
- After your peppers and onions start to soften, add your beef to the pan, and sprinkle a little salt and pepper in. Cook completely.
- As your beef cooks, slice your raclette.
- Open your hoagie rolls, and when your beef finishes cooking, scoop it into the rolls.
- Add your sliced raclette over your beef, peppers, and onions, and broil on low to melt the cheese.
- Remove from your broiler, and add a little scoop of relish.
- Plate, devour, and enjoy!
