All recipes paired with wine, Beef

Philly Cheese steak Panini

Philly Cheese steak Panini
Great idea for an easy and inexpensive Sunday dinner, when you don’t feel like spending time in the kitchen. This semi-cooking will give you an extra time to do whatever you desire, and still serve a delicious meal that everybody loves.

Philly Cheesesteak Panini


¼ cup sandwich toppers sweet pickled peppers – chopped
1 tablespoon hot pepper rings pickled – chopped (you can use fresh hot pepper instead or skip it, if you don’t care for heat)
1 6oz. jar marinated artichokes, drained and chopped
1 tablespoon sliced green olives
1 chopped medium size dill pickle
1 loaf frozen garlic bread (12 inch long) thawed
½ lb sliced lean roast beef
4-5 slices Finlandia Swiss cheese (or American cheese)

Preheat a Panini press or a cast-iron griddle. In a small bowl, combine the finely chopped pickled peppers, artichokes, olives and pickle. To speed up the preparation, you can also mix it in food processor for few seconds. Start with biggest artichokes, pickle and add peppers. Just pulse for a few times, so it’s not mashed.

Open the loaf of garlic bread and scrape off most of the garlic spread with table spoon – keep it aside.Spread evenly pickle mixture on the bottom half of each loaf. Top with the roast beef and cheese and close the sandwiches.

Spread the reserved garlic spread on the outside of the loaves. Grill loaves in the Panini press until the cheese is melted and the bread is browned and crisp, about 5 minutes.

If you don’t have Panini grill, you can also set a loaf on a griddle and top it with a heavy skillet. Use heavy can in the skillet for additional pressure. Cook over moderate heat until browned on the bottom, about 5 minutes.

Carefully flip over, cover with the skillet again and cook until the cheese is melted, about 3 more minutes. Cut each loaf into four pieces and serve with salad of your choice. This recipe servers 2 people.

Wine pairing suggestions:

Even though the star of this dish is a roast beef, the mix of pickles, artichoke and olives calls for low tannin, younger red wine. I picked Italian Di Majo Norante Sangiovese from Molise, not a “small wine”, and it matched very well.

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