This is a slightly elevated version of our philly cheesesteaks that we usually make – subbing in shaved beef for deli roast beef and making a cheese sauce
Time: 30 minutes
Feeds: 2 people
Ingredients:
- About 1 lb shaved beef (I usually get mine from Trader Joe’s)
- 1 yellow onion, thinly sliced into half rounds
- 1 tbsp avocado oil
- Montreal Steak seasoning
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cup whole milk
- 8 oz Pepperjack cheese, grated (with some saved to the side if anyone doesn’t want cheese sauce)
- 2 hoagie rolls
Directions: Turn the flat top on to medium heat. Once the surface has heated, add the avocado oil and the thinly sliced onion. Let the onions cook, moving occasionally so they start to get brown and caramelize. Once they have reached the doneness that you prefer, move them over to the side or into a separate bowl for later.
While the onions are cooking, you can work on the cheese sauce. I’m a sucker for a cheese sauce but obviously this step is extremely optional. Stew prefers just sliced or grated cheese on his cheesesteaks so I’ll save a portion of the block of cheese for him and just melt that over his meat and onions on the flat top at the end.
In a small sauce pan either on the stove or on the flat top, melt the butter and add the flour once that butter has melted. Whisk everything together and cook for a couple of minutes to get rid of the raw flour taste. Next, add the whole milk while whisking, making sure there aren’t any lumps. Let this come to a simmer and start to thicken. Once this mixture has thickened, remove it from the heat and add 4-6 oz of the grated Pepperjack cheese, depending on how cheesy you would like the sauce to be. When the cheese has melted and fully incorporated, place back on the heat on low to keep warm, stirring occasionally to keep an eye on the thickness. If it starts to get too thick, add just a touch of milk.
When the onions and cheese sauce are ready to go, it’s time to start cooking the beef. Add a little extra avocado oil to the flat top if there’s none left from the onions and turn the heat to medium high in order to get a nice sear on the meat. Add the shaved beef to the flat top and disperse into an even layer on the surface. Season with Montreal Steak seasoning and cook through, letting it sear and get a little crispy in parts. On another part of the flat top, toast the hoagie rolls to prep for assembly.
After the meat is done cooking, portion it out into the amount you want for your two sandwiches and add as many of the onions as you’d like. At this point, you can add the grated or sliced cheese if anyone doesn’t want the cheese sauce. Add the meat and onions to the toasted hoagie roll and then top with the cheese sauce, if desired. Let set for a minute or two to let cool slightly and enjoy!