Sunday Cheesesteak Sandwiches - Kimberley Seldon's Dabble

Sunday Cheesesteak Sandwiches


Recipe by Chef Cat Cora.



6 tbsp extra virgin olive oil

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1 cup mushrooms, sliced thin

1 large onion, sliced paper-thin

2 tbsp fresh oregano, chopped

1/2 tsp kosher salt

1 1/2 lb rib-eye steak, 1” thick

4 crusty Hoagie Rolls, sliced

1 tbsp unsalted butter

1/2 lb Provolone Cheese, diced small

2 large egg yolks, beaten

1 tbsp all-purpose flour

1 1/2 cup whole milk



Preheat the oven to 250 F.

Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil. Add the peppers and mushrooms. Sauté until slightly softened, about 3 minutes. Add the onion and sauté until it’s just the way you like it. Transfer the veggies to an ovenproof platter and place in the oven to keep warm.

Heat the remaining olive oil in the pan over medium-high heat. Add oregano, salt and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

Remove steak from pan, place on a cutting board and let rest for 5 minutes. While is sits, make the Homemade Provolone Sauce.

Half-fill the bottom of a double boiler with water and place over medium heat. Melt butter in the top and add the cheese. Let soften slowly, while stirring. Slow, gentle heat is the key to a smooth, creamy cheese sauce.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken. Continue to cook while whisking constantly. Salt and pepper to taste. Once sauce is thick, lower heat to keep it warm while you assemble the sandwiches.

Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve. Cover and refrigerate any leftover sauce.

Serves 4
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

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