The key to a good cheese steak is in the bread and the thin slicing of the steak:
- BREAD: find a good airy, yet crunchy, white french bread.
- STEAK: freeze your steak for at least a few hours. This will allow very thin cuts to be made which makes the steak very succulent and easier to cook.
*For the below recipe, we used rib meat with nice marbling. Sliced thin, it can also be used for pho and other noodle bowls!
**Stay away from really lean pieces, as you will need some fat content for cooking the steak nicely on the stove pan.
- (1) 3/4″ rib steak or sirloin steak or other. Get one that decently thick and freeze it. For this recipe, This steak can be used for 2-3 sandwiches depending on how much meat you like on there. We only used around one third of the steak
- 1 french bread roll
- Monterey Jack or Pepperjack slices or a combination of both, to taste
- Half of a fresh cayenne pepper or 3/4 of a serrano pepper (red jalapeño)
- Several slices of pickled turmeric jalapeños
- Mayo- be generous
- Stoneground mustard
- White onion, to taste
- Heat a iron skillet or frying pan or closest thing you have to a flattop grill surface
- Sautee onions on high heat and add red pepper slices. Do this on high heat, so that some of the thinner onions almost blacken on the edges. You could also try charring them on direct flame to get some smoky flavor. *We didn’t add any oil, as I didn’t want the sandwich to be soggy..
- Cook steak on high heat adding fresh cracked pepper and some salt, searing it on one side, flip and immediately add your cheese slices. Let it sear the other side on high heat and use a pot top to cover and let the cheese melt over the sides and cook a little on the pan to seal the edges. Turn off heat and leave while assembling.
- Toast both sides of the bread and add mayo and mustard to both pieces. Using a spatula, add steak and cheese pile, add onions/peppers. Top with jalapeños.