PocketCook

From @Adam Ragusea

Home Cheesesteak

50 min · Serves 4

50 mintotal
25 minhands on
20steps
4servings

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Ingredients

For the steak (prep)

    For the cheese sauce

    • 1 lime, juiced (about 2 tsp)
    • 1/4 tsp baking soda
    • 120 ml heavy cream (1/2 cup)
    • 225 g mild cheddar cheese, grated (about 2 cups)
    • 30 g pickled or canned peppers, finely chopped (about 2 tbsp)

    For the vegetables

    • 2 tbsp olive oil
    • 2 large white onions, sliced into thin wedges
    • 1/4 cup water
    • 1/2 lime, juiced
    • 4 button mushrooms, sliced (optional)

    For the steak and assembly

    • 900 g ribeye steak (about 2 lb)
    • 1 tbsp olive oil
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1/4 cup water
    • 4 hoagie rolls, split

    Method

    For the steak (prep)

    1. Place the steak in the freezer until firm but not solid, about 2 hours.

      Then 120 min of waiting

    2. Slice the steak against the grain as thin as possible, about 1 mm.

    For the cheese sauce

    1. In a small saucepan over medium heat, combine the lime juice and baking soda and stir until it stops foaming, about 1 minute.

    2. Stir in the heavy cream.

    3. Reduce the heat to medium-low and gradually add the grated cheddar cheese, stirring constantly until completely melted and smooth, 3–5 minutes.

      Add the cheese gradually to keep the emulsion from breaking and becoming grainy.

    4. Stir in the chopped pickled peppers and set the sauce aside on low heat, stirring occasionally.

    For the vegetables

    1. Heat 2 tbsp of olive oil in a wide skillet over high heat.

    2. Add the onions and cook, stirring almost constantly, until they soften and start to brown, 8–10 minutes.

    3. Add 1/4 cup of water to deglaze the pan, scraping up any browned bits, and continue cooking over high heat until the onions are soft and deep amber, about 5 minutes.

    4. Stir in 1/2 lime juice, then push the onions to one side of the skillet off the direct heat.

    5. Add a splash of olive oil to the empty side of the skillet and cook the sliced mushrooms until browned, 3–4 minutes.

    6. Remove the skillet from the heat and set aside.

    For the steak and assembly

    1. Heat 1 tbsp of olive oil in a cast-iron skillet over high heat until smoking.

    2. Working in batches, lay the steak slices in a single layer to get color on one side without fully browning every piece, about 30 seconds per side, moving cooked pieces to the side of the pan.

    3. Season the meat lightly with salt and black pepper.

      Go light on the salt, as the cheese sauce and pickled peppers are already salty.

    4. Add 1/4 cup of water to the skillet to deglaze the pan and coat the steak slices in the pan drippings, stirring for 30 seconds.

    5. Briefly reheat the cooked onions and mushrooms over medium heat for 1 minute.

    6. To assemble each sandwich, layer caramelized onions and mushrooms inside a split hoagie roll.

    7. Spoon a layer of warm cheese sauce over the vegetables.

    8. Top with the sliced steak and extra cheese sauce.

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