Spanish Philly Cheesesteak

A Philly Cheesesteak with a Spanish passport. We’re swapping the classic steak for thinly sliced Ibérico Coppa, adding caramelized onions and melted Manchego, and finishing it with garlic aioli. The trick is slicing the Coppa while it’s partially frozen super thin slices, quick sear, and incredibly juicy. Simple, messy, and seriously good.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

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Recipe for Spanish Philly Cheesesteak

Ingredients

• 1 pack of Campo Grande Ibérico pork collar ‘Coppa’
• 8 soft Italian sub rolls or hoagie rolls, about 8 inches long
• 2 large yellow onions, thinly sliced
• 8 ounces Manchego cheese, thinly sliced or grated
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons sweet paprika, preferably Pimentón de la Vera
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 tablespoons aioli

Preparation

1. The Coppa will come frozen, so let it thaw slightly at room temperature until it is firm but still partially frozen and you can easily cut through it with a sharp knife.This is the trick: slicing the Coppa while it is still semi-frozen makes it much easier to cut very thin slices. The thinner you slice it, the better the final texture will be.
2. Cook the Onions: Heat a large skillet or griddle over medium heat. Add the olive oil and sliced onions. Season with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until the onions are soft and nicely caramelized. Push the onions to one side of the pan.
3. Cook the Coppa: Increase the heat to medium-high. Add the thinly sliced Coppa to the hot pan. Spread it out and let it sear for about 1–2 minutes before breaking it apart with a spatula. Add the paprika, salt, and black pepper. Continue cooking for another 2–3 minutes, tossing and chopping the meat as it cooks. Mix the caramelized onions into the pork.
4. Melt the Manchego: Divide the Coppa and onion mixture into 6–8 portions on the griddle. Top each portion generously with Manchego. Let the cheese melt for 1–2 minutes. Cover with a lid or metal bowl for a few seconds if needed to help the cheese melt faster.
5. Build the Cheesesteak: Slice the rolls and toast them cut-side down on the griddle for 1–2 minutes, until lightly toasted but still soft. Spread a generous layer of garlic aioli inside each roll. Load each sandwich with the cheesy Coppa and onion mixture. Finish with a very light dusting of sweet paprika if you want an extra hit of Spanish flavor.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

QUICK ADD