Cheesesteaks

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Cheesesteaks are one of my favorite sandwiches. Well, really, I love any sandwich, but especially steak sandwiches. And especially ones with a creamy cheese sauce. I do make fresh steak sandwiches with lettuce, tomatoes, and crisp onions, but when I want to be overly-indulgent, I make these cheesesteaks.

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One of my favorite tips ever is one that I heard from my aunt, who saw on The Chew, that a lot of restaurants skip the butter when it comes to toasting rolls and go straight to the mayonnaise. It’s such a simple trick but one that definitely bumps up the flavor. You simply spread on the mayonnaise just like you would butter bread and stick them under the broiler to toast. I do it for every sandwich that requires toasted bread, and it definitely makes a big difference.

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Cheesesteaks

1 Tbsp oil
2 cups of sliced onions and mushrooms
1 lb of steak, sliced thinly against the grain- I used strip steak for these
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup of milk
1/8 tsp of freshly cracked black pepper
1/4 tsp chile powder
1/2 pound of shredded cheddar cheese
4 sub rolls
Mayonnaise, for spreading

Begin by heating the oil in a skillet over medium high heat. Add the onions and the mushrooms and cook until softened and brown. Season with salt and pepper. Remove the onion and mushroom mixture, set aside.

Season the steak with salt and pepper and add to the same skillet. Cook until browned and cooked through. Remove from heat.

For the cheese sauce, melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk constantly, letting the flour taste cook out. Once it starts bubbling, slowly whisk in the milk in a steady stream until thickened. Add the pepper and chile powder and add a little bit of the cheese at a time. Continue whisking until all cheese has been added and the sauce is smooth.

For the baguettes, spread a thin layer of mayonnaise on each side and put under the broiler until crispy and lightly browned.

To assemble, divide the steak and mushroom and onions among 4 halves of the toasted sub rolls. Top liberally with the cheese sauce and the remaining halves of the rolls. Serve immediately.

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