Sometimes the heart wants, what the heart wants, and it just so happened that I had a massive craving for a cheese steak this week. The universe was completely in my favor, because I have access to some of the best ribeye in the Twin Cities and a vast selection of phenomenal cheese. There was just no way I wasn’t going to make this come to fruition for myself.
I’d like to be clear, this isn’t a “Philly Cheese Steak.” I’m not going to pretend I’m using an Amoroso roll, or that I work at Pat’s or Geno’s, but that doesn’t mean I’m not completely inspired by this icon of a sandwich.
Ribeye is the traditional cut of choice, and normally (depending who you ask) it’s topped with caramelized onions and provolone (also cheeze whiz is a contender).
I did my own slight twist on this American classic. I used Peterson Farms ribeye, thinly sliced Ogleshield, and grated fontina that I made into a traditional cheese sauce.
Ogleshield, and a English-style raclette, is perfect for this sandwich because of its melting qualities and delicious richness. Add yourself a side of our house made tots, and we’re talking game over, never look back, that’s it, just go home, bye. It’s perfect for game day, an easy week night meal, or you could just follow in my footsteps and cave into your cravings just because you can. You don’t have much to lose.
Ingredients:
(Serves 2)
10-12 oz thinly sliced Peterson Farms ribeye steak
1/2 medium sweet onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 hoagie rolls (or baguette, toasted)
1/2 lb Fontina cheese, grated
.25 lb Ogleshield
1 cup milk
2 tablespoons flour
2 tablespoons butter
1/2 tbsp kosher salt
1/2 tbsp black pepper
3-4 tablespoons of EVOO
Directions:
Cook your peppers and onions in a sauté pan over medium heat with a tablespoon of olive oil, salt and pepper to taste. Cook until caramelized, and set aside.
In order to get your steak cut as thinly as possible, it’s helpful if you put it on a sheet tray in the freezer for 15-20 minutes before you slice it.
While your steak is chillin’ out, make your cheese sauce in a small saucepan. Over medium high heat, melt your butter. Whisk in the flour and slowly whisk in the milk. Add in the cheese, and whisk until melted. Set aside.
Take your thinly sliced steak and season with salt and pepper. Heat a tablespoon of evoo in a large griddle or pan over medium high heat. Spread your steak out in an even layer, allowing as much surface area as possible. It should only take a minute or two to cook
Time to assemble your cheesesteak! Divide your steak in your pan into two even portions. Top your individual portions with your pepper and onion mixture, and cover each with slices of Ogleshield. Let melt, and using a large spatula, put each into your roll of choice. They should be packed full of goodness! Slather that thing in your homemade cheese sauce.