Let’s throw a twist on the traditional cheesesteak by replacing shredded beef with catfish and shrimp! This Po’Boy-Cheesesteak hybrid adds the perfect twist to a fun weeknight dinner!
Ingredients
1 tsp Cooking Oil
1 lb Catfish fish of your choice
1 lb Medium Sized Shrimp Raw, peeled + deveined
1 lb Broccoli
1 tbsp Cajun Seasoning used Ole Bay
1.5 cups Mushrooms used Shiitake
1 Green Bell Pepper
1 Red Bell Pepper
1/2 large White Onion
1 oz Swiss Cheese 3-4 slices
3-4 Hoagie Rolls
Remoulade Sauce
1/4 cup Mayo
1 tsp Dijon Mustard
1.5 tsp Horseradish
1/2 tsp Old Bay Seasoning
1-1.5 tsp Hot Sauce
1/4 tsp Worcester Sauce
Instructions
Remoulade Sauce
In a small/medium sized bowl whisk all ingredients together and adjust seasonings to your liking. Refrigerate until ready for use.
Seafood Cheesesteaks
Prep ingredients by patting fish and shrimp dry with a paper towel and season with cajun seasoning and set aside.
Remove stems from broccoli and chop heads in half.
Slice onion, red and green peppers lengthwise and set aside.
Open and slice hoagie rolls slightly enough not opening entirely.
In a medium pan on high heat, add 1 tsp of cooking oil and sear fish on both sides for 3-4 minutes until partially cooked through.
Remove from pan and set aside. Repeat steps for shrimp cooking partially through and set aside.
In the same pan, add veggies and cook until soft and translucent.
While veggies are cooking, add shrimp and fish back to pan and begin breaking fish down into smaller bit sized pieces (similar to the technique used for preparing cheesesteaks) and blending all ingredients together.
While meat mixture cooks, toast hoagie rolls.
When fish and shrimp are cooked through, separate mixture into even sections based on number of hoagie rolls you’ll serve
Add slices of cheese over each divided section.
To the pan, add about 1 tbsp of water and as smoke releases, cover the pan for 1-2 minutes until cheese fully melts.
Place melted, cheesy meat mixture into toasted hoagie rolls lined with creamy remoulade sauce and enjoy!