Name: My Philly Cheesesteak
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 cheesesteaks
Ingredients: 1 tablespoon rosemary leaves, chopped; 1 tablespoon thyme leaves, chopped; 3 garlic cloves, minced; 2 tablespoons freshly squeezed lemon juice; 1/3 cup plus 4 tablespoons extra-virgin olive oil; 2 tablespoons kosher salt; Four 12-ounce ribeye steaks; 4 tablespoons canola oil, or as needed; 6 shallots, julienned; 4 cups maitake mushrooms, sliced; 1 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter; Four 8-inch-long hoagie rolls; 1 recipe Provoleta Fondue, recipe follows; 2 tablespoons chopped fresh parsley; 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 1 quart vegetable stock; 3 cups heavy cream; 1 tablespoon kosher salt; 1 1/2 cups shredded aged provolone; 1 1/2 cups shredded New York mild Cheddar, shredded; 4 slices white American cheese, torn into pieces

Directions

In a bowl, mix the rosemary, thyme, garlic, lemon juice, 1/3 cup of the olive oil and 1 tablespoon salt. Place the steaks in a gallon resealable bag and pour the garlic-herb oil mixture into the bag. Press excess air out of the bag and seal. Allow the steak to marinate for 20 minutes.
In a large skillet over medium-low heat, heat 2 tablespoons of the canola oil. Add the shallots and cook, stirring, for 2 minutes, then add sliced mushrooms. Cook until the mushrooms start to brown, about 4 minutes. Add more canola oil if the mushrooms soak it all up.
Heat one or two large cast-iron pans over medium-high heat; if you use only one pan you will need to cook the steaks in batches. Add 2 tablespoons olive oil to each pan and add 2 steaks to each pan. Sear each steak until golden, 3 to 5 minutes per side. When browned, add 1 tablespoon butter to each pan. Remove the steaks from heat and allow to rest, about 7 minutes. Repeat with the remaining steaks, oil and butter if necessary. Once rested, thinly slice the steaks.
Take the hoagie rolls and split them so you have a hinged side still attached. Spread 1 tablespoon of butter over the inside of each roll and toast the insides. Open a toasted roll, add sliced steak to one side of the roll, top with 1/4 cup of the fondue (or more if you’d like), then with some of the maitake-shallot mixture. Garnish with chopped parsley. Repeat with the remaining rolls.

Provoleta Fondue:

Yield: 2 to 3 quarts

In a saucepan over medium-low heat, melt the butter. Stir in the flour. Cook for about 2 minutes. Whisk in the vegetable stock, cream and salt. Allow to simmer for 5 minutes. Whisk in the provolone, Cheddar and American cheese, whisking until melted. Serve the sauce hot.

My Philly Cheesesteak

Ingredients

Provoleta Fondue:

Directions

Provoleta Fondue:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages