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Cheesesteak Sandwiches with Smoked Gouda Sauce
frying steak in a pan for cheesesteak recipe
frying steak in a pan for cheesesteak recipe
frying mushrooms and onions in pan for cheesesteak recipe
pan frying red peppers for cheesesteak recipe
sauteed mushrooms and parsley for cheesesteak recipe
preparing smoked gouda philly cheesesteak sauce - butter flour and gouda
Cheesesteak Sandwiches with Smoked Gouda Sauce
Cheesesteak Sandwiches with Smoked Gouda Sauce
frying steak in a pan for cheesesteak recipe
frying steak in a pan for cheesesteak recipe
frying mushrooms and onions in pan for cheesesteak recipe
pan frying red peppers for cheesesteak recipe
sauteed mushrooms and parsley for cheesesteak recipe
preparing smoked gouda philly cheesesteak sauce - butter flour and gouda
Cheesesteak Sandwiches with Smoked Gouda Sauce

Cheesesteak Sandwiches with Smoked Gouda Sauce

Cheesesteak Sandwiches with Caramelized Onions, Mushrooms, Red Peppers, and Smoked Gouda Sauce

Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Servings: 9

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Ingredients

  • 2 ½ to 3 lbs. T-Bone steaks, trimmed
  • 2 garlic cloves, micro planed or very finely minced
  • 4 Soft hoagie rolls or brioche sub rolls, split ¾ through
  • 7 Tbsp avocado oil
  • 2 Tbsp unsalted butter
  • 2 large yellow onions, trimmed, peeled, halved, and sliced 1/8 to ¼ inch thick
  • 1 lb mushrooms (shitake or cremini), sliced
  • 1 Tbsp bourbon
  • ¼ cup fresh parsley leaves, finely chopped
  • 3 red bell peppers, seeds and ribs removed, thinly sliced
  • 1 ¼ cup smoked gouda cheese, grated
  • 1 Tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/3 cup Parmigiano-Reggiano, finely grated
  • ½ tsp smoked paprika
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Place steaks in freezer for 30 to 40 minutes to make slicing easier. Remove the meat from freezer, trim off bones and tough bands of fat, slice meat into thin strips, place in bowl. Stir in 2 TBS oil and garlic. Set aside.
  2. Heat 1 Tbsp butter and 1 tbsp avocado oil in a large nonstick sauté pan over medium high heat. Add the onions, season with kosher salt and freshly ground pepper, and sauté until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Set aside.
  3. Heat 2 tbsp avocado oil in a large nonstick sauté pan over high heat. Add the mushrooms and season with kosher salt and freshly ground pepper. Cover the pan for 1-minute intervals to release moisture in the mushrooms, stirring well between each interval. After approximately 5 minutes, uncover, reduce heat to medium high until moisture is evaporated and mushrooms are golden brown. Add 1 Tbsp bourbon and stir until evaporated. Stir in chopped parsley. Set aside.
  4. Heat 2 Tbsp avocado oil in a large nonstick sauté pan over high heat. Add the peppers, season with kosher salt and freshly ground pepper. Sauté until soft and deeply caramelized.
  5. Melt 1 Tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from heat and whisk in the grated smoked gouda, Parmigiano-Reggiano, and smoked paprika until well combined and melted, season with kosher salt and freshly ground pepper.
  6. Heat large nonstick sauté pan over high heat. Working in 3 batches, add 1/3 strips of meat, taking care to not crowd the pan. Season with kosher salt and freshly ground pepper. Cook for a total of about 2 minutes, flipping the meat with tongs halfway through.
  7. To assemble: divide the meat between the rolls, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Top with more sauce, if desired. Enjoy!

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