You don't have to goto Philly to get a great cheesesteak. In fact, you probably won't get this version of a cheesesteak in Philly.
Thinly sliced ribeye, gooey cheese, mushrooms, onions, peppers. While not the traditional cheesesteak, this is pretty incredible.
Although you could remove the additions, don't. Once you have a cheesesteak this way, you won't want to go back.
Ingredients:
Spicy Mayo:
1/4 cup mayo (Kewpie recommended)
1-1.5 tbs Sriracha
1/2 tsp garlic
1/2 tsp sugar
1 yellow onion, cut in half and sliced
8 oz cremini mushrooms, sliced
1 bell pepper, sliced into strips
1/4 tsp dried thyme
3/4 - 1 lb boneless ribeye steak, sliced thinly and then chopped
6-8 slices provolone cheese (or pepperjack if you like it slightly spicy)
3 tsp butter, divided
salt and pepper to taste
4 hoagie rolls
Directions:
Mix the ingredients for the spicy mayo. Adjust the heat or sweet to your taste.
Tear off 4 sheets of foil and set aside with 4 hoagie rolls. Preheat oven to 250 degrees.
Add 1.5 tbs butter to large skillet over medium high heat. Add mushrooms, onions & peppers, season with dried thyme then saute and caramelize for 5-8 minutes. Season with salt and pepper. Remove to plate.
Add 1.5 tbs butter to same skillet, set heat to medium and add steak, seasoning with salt and pepper, cooking for 2-4 minutes.
Add mushrooms and onions back into pan and cook for 1-2 minutes. Divide meat mixture in half and top with slices of cheese. Cook for 1-2 minutes.
Spread the spicy mayo on the top and bottom of each roll.
Mix up the cheese and meat mixture and add to hoagie rolls. Roll tightly in foil squares and place in oven for 10-15 minutes.
Notes:
Servings = 4
Original Recipe - All-American Cheesesteak with Horseradish Sauce - The Chunky Chef