What to do with the leftover steak from the previous night’s dinner? Make The Bourgie Cheesesteak that’s what. Now I admit, I have never indulged in the true Philly Cheesesteak; well I have never actually been to Philadelphia, but taking a trip to one of this nation’s founding cities is definitely on my to-do list. But to tell the truth, a Philly Cheesesteak has always sounded a bit overwhelming to me. Layers of sinewy roast beef, coated in gobs of Cheese-Wiz, and smushed into a chewy roll, makes my stomach hurt just thinking of it. But thinly sliced pieces of beef, pan fried with smoky grilled onions, slices of creamy havarti cheese, all wrapped up in a crusty baguette– now that I can do.

I am a carnivore, steak in itself is a thing of gluttonous beauty. But sometimes, it is too much of a good thing. Usually I can only eat about one-half of a filet before calling it quits. In to the fridge it goes, and then what? It is sliced, and fried into its new incarnation, filling for a cheesesteak. With just a stop off at the market for a crispy baguette, I have meal number two. It is so rare that I actually look forward to leftovers, much less do much of anything of import with them. But now there is the Bourgie Cheesesteak.