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Charleston Meets Philly Cheesesteak

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Charleston Meets Philly Cheesesteak


July 28, 2020

Charleston Meets Philly Cheesesteak

Yields: 2 large sandwiches
Prep time: 15 mins
Cook time: 15 mins
Total: 30 mins

14 oz thinly shaved beef (a little less than a pound)
1-pound jumbo shrimp peeled and deveined
1 large yellow onion sliced thin
1/4 cup Chopped Banana Peppers
4 thick slices white American cheese
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 ½ tsp Seafood seasoning (I use Old Bay)
Salt to taste
Pepper to taste
2 tbsps Butter (plus more if needed)
Diced green onions (garnish/optional)
2 large hoagie rolls

Have Mercy Sauce:
1/2 cup mayonnaise
3 tbsps Dijon mustard
1 tbsp dill pickle brine, plus pickle slices, for serving
1 tbsp hot sauce
1 tsp seafood seasoning

Clean, peel and devein shrimp. Season with seafood seasoning then refrigerate. Melt butter on griddle or large skillet, then add onions.

Sauté onions for about 5 mins on med-hi heat. Add steak to skillet with onions turn heat up to high heat, add more butter if needed, break up the meat with a fork or spatula, add soy sauce and Worcestershire sauce, sprinkle with salt and pepper, cook meat until it’s no longer pink. Stir in banana peppers.

Push steak over to the side of skillet or griddle. Add shrimp and cook for about about 3 minutes per side or until shrimp have turned slightly opaque.

Turn heat off. If using a skillet remove from heat.

Now add cheese slices on top of steak. Slice bread lengthwise, add have mercy sauce on both sides. Add pickles, steak mixture and shrimp. Add more have mercy on top and green onions before serving. (optional)

Aunt TC’s Potato Salad

Yields: 10 to 12 servings
Time: 35 mins total

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.

Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

Blackberry Hand Pies

Yield: 8
Special equipment: a 5-inch round cookie cutter

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
2 ounces cream cheese, cut into 8 cubes and chilled
1 large egg, lightly beaten
1/4 cup raw or turbinado sugar

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.

Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.

Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.

Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!)

Bake until the pies are golden brown, 20 to 25 minutes.


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