After 15 years in fine dining, Chef Carlos Jorge applied his restaurant opening expertise to a fast-casual artisanal sandwich, soup and salad concept in Kakaako called HiCraft Kitchen and he joins us this week in our kitchen.
Carlos says he visited Hawaii a few times and realized he could do something using the level of technique and cuisine expertise that he had acquired over the years and translate it to the simplest of all comfort foods. That is how he came up with HICraft Kitchen, the fast-casual operation that he opened in March 2019.
His restaurant has invested in the construction of their artisanal eatery. From the repurposed wood lanes of a bowling alley to the old newspaper clippings from the Honolulu Advertiser, you can count on the atmosphere to feel warm and inviting. Guests will be treated like one of the family by friendly staff members throughout their dining experience. They use locally sourced products for many of their menu options as well.
This Sandwich pays homage to my time working for the preeminent philadelphia Restaraunteur, Stephen Starr. During my various stints in the “City of Brotherly Love’, I’d always manage to make my way to South 9th street, where it all started at Pat’s King of Steaks. This is our Hicraft way of paying Tribute to their iconic culinary invention.
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Philly Cheesesteak Sandwich by Carlos Jorge of HICraft Kitchen
- wooden spoon
- sauce / saute pans
- 1 oz. butter softened
- 1 oz. all purpose flour
- 4 oz. Cheddar Cheese (not prepackaged shredded), cubed
- 8 oz. Whole Milk
- 5 oz. Prime Ribeye (shaved/sliced thin)
- 4 oz. Cheddar Sauce (see recipe above)
- 2 oz. Green Bell Pepper Julienne
- 3 oz. Yellow Onion Thin Sliced
- 2+2 Tbsp. Extra Virgin Olive oil (divided)
- In small sauce pot over low heat, melt butter, add flour and stir to make a blond roux paste.
- Maintain low heat and stir with wooden spoon to ensure a smooth consistency. Allow to cook for approx ten mins.
- Add cold milk to pot and whisk to incorporate. Continue cooking over low heat whisking frequently until sauce has thickened substantially.
- Add cubed cheddar cheese and allow to sit still for 5 mins, then continue whisking to evenly distribute cheese.
- Whisk until sauce is creamy and smooth and no visible chunks of cheese remain.
- In a separate small saute pan, add 2 Tbl Extra Virgin Olive oil add sliced onions and green peppers and saute lightly over med. Heat till softened and translucent.
- Add 4 oz cheddar cheese sauce and reserve warm while you cook the beef.
- In separate small saute pan, add remaining olive oil season your sliced beef with Salt and Pepper and add to pan. Cook over med hi heat to desired degree of doneness, then add beef to pan with cheese and pepper/onion mix.
- Cook over medium heat to allow cheese to thoroughly coat the beef and ensure even distribution throughout. lightly toast your bread roll of choice, add the cooked meat with its sauce and veg.