The Rocky Bao-boa
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Yo, Adrian! We did it! We created the perfect handheld sandwich for going a full fifteen rounds with the champion!
This gluten free bao recipe recreates the classic Philly cheesesteak, prepared "Whiz Wit" as nature intended, but you can add peppers if desired, and substitute provolone or American cheese instead.
Level: Easy
Total time: 20 minutes
Yield: 4 servings
Ingredients:
- 8 Gluten Free Bao Company buns
- 12oz shaved ribeye steak
- 1 sweet onion, preferably Vidalia, diced
- 4oz Cheez Whiz or other processed cheese sauce.
- canola oil
- salt
- ground black pepper
- Sriracha mayo (if making your own, we recommend a 1:4 ratio of sriracha to mayonnaise)
Directions:
- Heat 1 tablespoon of oil in an iron skillet or a non-stick pan over medium heat.
- Add the diced onions and a pinch of salt and saute until soft but not caramelized. Remove from pan and set aside for later.
- Heat 1 tablespoon of oil in the same pan and add the shaved ribeye with a pinch of salt and ground black pepper.
- Cook the ribeye until no pink remains, using 2 spatulas to break the meat apart.
- Add the onions and cheese and mix together until the cheese is fully incorporated. Remove from heat.
- Steam Gluten Free Bao Company buns per instructions on package.
- Spoon ribeye mixture into bao buns.
- Drizzle with sriracha mayo (if desired) and enjoy!