This is one of the best (maybe THE best?) Pinot Noirs that we’ve tried. Especially for the ~$10 price tag! It has a light, tart cherry flavor that contrasted perfectly with the richness of the cheesesteaks but still has the depth and faint spice that you look for in a red wine. So so good! And yes, it IS totally appropriate to pair a fancy French Pinot with cheesesteaks.
A pale ale was definitely the right beer choice with the Philly cheese steak! Light enough to wash down rich flavors of the meat, cheese, and peppers and some bitter hop notes to add contrast. This pale ale has the right body, aroma, and initial flavors but in my opinion falls off at the end. It is missing the last bite of a really good pale ale as it glides down your throat.
Philly Cheese Steak
From this recipe.
Top these sandwiches with chopped pickled hot peppers, sautéed onions or bell peppers, sweet relish, or hot sauce.
2 pounds skirt steak, trimmed and sliced with grain into 3-inch-wide strips
4 (8-inch) Italian sub rolls, split lengthwise
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
¼ cup grated Parmesan cheese
8 slices white American cheese (8 ounces)
1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
2. Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Spread split rolls on baking sheet and toast until lightly browned, 5 to 10 minutes.
3. Using sharp knife, shave steak pieces as thin as possible against grain. Mound meat on cutting board and chop coarse with knife 10 to 20 times.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes. Stir and continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer meat to colander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon oil and sliced meat.
5. Return now-empty skillet to medium heat. Drain excess moisture from meat. Return meat to skillet (discard any liquid in bowl) and add salt and pepper. Heat, stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with Parmesan, and shingle slices of American cheese over meat. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Divide mixture evenly among toasted rolls. Serve immediately.