NOTHING BUT NACHOS WEEK: Winner, winner, cheesesteak nachos dinner!

Yesterday, I created some Quebecixcan cuisine, now it’s time for some Philamexican. When the national dish of Philadelphia meets the corn chips from south of the border, this is what I like to call the Horacio Llamas Nachos:

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So, what we’ve got here is some super-tender steak, sauteed peppers and onions, and an added layer of grilled cheese on top of nachos. I dunno guy, but I’m pretty sure this dish just gave Eric Lindros a concussion!

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How to make a better cheesesteak than the Air Canada Centre

Now, I’ve been to the ACC a buncha times, and I gotta say, some of their food options are OK. I would totally recommend the roast beef sandwich at the Real Sports stand—if you’re sitting in the lower bowl, they can even bring it to your seat! But I would definitely advise against ordering their sorry excuse for cheesesteak from one of the other places. Not unless you like eating subway shoe leather served on a crappy hotdog bun with some sorry-ass cheese sauce. Let’s just say that if the ACC’s cheesesteak was a Spinal Tap album, it would be Shark Sandwich. (Love those guys, by the way!)

In fact, I was so infuriated after paying $10.50 for this garbage that I set out to make my own, using only a frying pan and a cutting board. Cuz hey, you don’t hafta be fancy to make a steak sandwich!

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OK, so here’s what I did. I took some steak, some onions and some peppers, slapped ‘em up with a Slap Chop, and threw ‘em in a goddamn pan on medium for five freakin’ minutes. The end result was delicious. Tell me you wouldn’t pay $10.50 for this:

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So hey, if you happen to see me hanging out at the upcoming Motley Crue reunion tour, then no, that isn’t a cheesesteak in my pants—I’m just happy to see Tommy Lee! 😉