Recipe a day
Chef Connie's California Cheesesteak
One of our favorite on-pan-wonders (not counting the cheese whiz but it's cheese whiz so we'll let it slide) and one of the best uses for our cast iron pans, this recipe is all about high heat: the onions stay crispy as they caramelize, the meat gets golden brown and delicious, and the layers of flavor builds to create the ultimate sandwich experience. Serve with your favorite potato chips and an ice cold beer!
P.S. If you find yourself with extra cheese whiz, try using it as a dip for your chip, or what Chef Connie's dad calls an "Irish Nacho!"
Connie's California Cheesesteak
1 pound sliced ribeye
1 cup whole milk
8 ounces cheddar cheese, coarsely grated
2 teaspoons cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
Balinese Truffle Salt (or substitute kosher salt)
4 ounces cream cheese
1 yellow onion, sliced
1 cup pepperoncinis, sliced
¼ cup pepperoncini pickling liquid
4 ounces cremini mushrooms, sliced
2 hoagie buns
¼ cup canola oil
Potato chips, for serving (optional)
Preheat your oven to 350F.
Season the steak generously with Balinese Truffle Salt and pepper. Place in a bowl and coat with 2 tablespoons of the canola oil.
Cube the cream cheese and set aside to come to room temperature.
Let's make some cheese whiz!!! In a pot over medium-low heat, bring the milk to a “happy simmer.” Turn off the heat and add in the cornstarch and seasoning spices. Let simmer until the milk has thickened.
Remove from the heat and fold in the shredded cheddar and cream cheese. Whisk until smooth and velvety. Season with Balinese Truffle Salt and taste the goodness. Cover with a lid.
In a cast iron pan on medium heat, add enough canola oil to coat the pan in one even layer. Add the onions and cook until caramelized.
Add the mushrooms and cook until nicely browned.
Add half of the pepperoncini and cook until slightly tender.
Deglaze with the pickling liquid, season with Balinese Truffle Salt and pepper, and transfer to a medium mixing bowl.
Slice the hoagie buns down the middle, leaving them connected on one side.
Lay on a sheet tray and place in your oven until lightly toasted, 5-6 minutes.
Meanwhile, return the pan to medium-high heat and add oil to coat. When the oil begins to smoke, add the steak and toss until nice and caramelized.
It’s time to assemble!!!! Carefully open each toasted hoagie, add the meat mixture, ladle on the cheese whiz, top with the remaining pepperoncini. Enjoy with your favorite chips!!!