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Philly cheese steak sandwich
A sandwich so filling that it smirks at a peanut butter and jelly.
SERVES
4
Ingredients
- 455 grams flat iron or strip steak
- 225 grams crimini mushrooms
- 1 large sweet onion, thinly sliced
- 2 sweet red peppers
- 4 cloves garlic
- Salt and pepper
For the cheese topping:
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 3/4 cup milk
- 1 tablespoons Dijon mustard
- 57 grams grated provolone
- 85 grams grated orange cheddar
- 4 ciabatta rolls or French baguette 6” each
For the beef vinaigrette:
- 1 part soy sauce
- 1 part Worchestershire sauce
- 1/2 part honey
- Pinch of pepper
For garnish:
- Sliced fresh jalapeno
- Onion, finely diced
Directions
- Cheese Topping:
Place butter in a small pot and add the flour to make a roux. Gently cook for three to four minutes making sure not to burn. - Whisk in the cold milk until there are no lumps. Bring to just under a boil and cook until sauce starts to thicken.
- Remove from heat, and whisk in the mustard and cheeses. Set in a warm place.
Beef:
- Heat large cast iron skillet on medium–high. Get the butcher to thinly slice your meat. Or freeze until firm; slice thinly across the grain. Season the meat with salt and pepper.
- Cook quickly with a tablespoon of olive oil until medium-rare. Remove meat to a bowl toss with as much beef vinaigrette as desired, keep warm.
Toppings:
- In the same pan add first the onions cook for three minutes then add the garlic and peppers.
- Cook for another two minutes then add the mushrooms. Sauté quickly and season with salt and pepper.
- To dress the sandwich, quickly warm through the ciabatta bun and slice in half. Add the warm dressed beef and the onion, mushroom mix. Top with a generous amount of cheese dressing and onions or jalapeño.
