Ingredient List:
- 4 to 8 — 1/2 inch thick Chuck Tenderloin Steaks
- 1 pkg — Jack Cheese
- 2 Tbsp — Jardine’s Fajita Seasoning
- 1 bottle — Wham Marinade
- 1 batch — Peppers and Onions
- 1 ea — Vacuvin Marinater
- 1 ea — Jaccard Meat Tenderizer
Instruction:
On a cutting board lay out your steaks, dust them on both sides with the Fajita Seasoning and use the Jaccard 4–5 times or more, evenly across one surface of the meat. Take care to not penetrate completely through, try to go ~ ¾ to 7/8 of the way into each piece. Place the meat into the Vacuvin and pour about ½ of the bottle of the Wham Marinade to cover the steaks lightly. Add the Peppers and Onions. Place the top on the Vacuvin and use the pump to pull a vacuum. Turn and Shake to evenly coat all the steaks leave to marinate 15 to 20 minutes.
Preheat the griddle on high heat (2–3 second hand hold).
Remove the steaks from the marinade and shake off the excess marinade, then lightly dust each side again with the Fajita Seasoning. Starting with the Jaccarded side, sear 1–3 minutes per side on the griddle, then move to indirect heat and finish cooking to a medium to medium-well doneness. On the griddle take your spatula’s and shred/cut the steaks “Philly Style.” Then remove the Peppers and Onions from the marinade and sauté them in the steak frond’s on the griddle. When they are starting to tenderize mix the steak shreds into the pepper blend and add a bit of the fresh Wham Marinade to allow a flavor boost, as the liquid starts to evaporate, top them with the Jack Cheese and serve on your choice of Bun. Serve Immediately!
Enjoy!!
