No matter where you’re choosing to cheer from, it’s not a proper game day without the essential snacks. If you’re rooting for your favorite team from the comfort of your home, Cat Cora puts a twist on the classic Philadelphia cheesesteak that will make this year one to remember.
Superbowl Update: Sunday Cheesesteak Sandwiches
- Yield: 4 1x
Ingredients
Scale
- 6 Tablespoon of Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 1 Green Bell Pepper (Thinly Sliced)
- 1 Red Bell Pepper (Thinly Sliced)
- 1 Cup Mushrooms (Thinly sliced)
- 1 Large Onion (Sliced Paper-thin)
- 2 Tablespoon Fresh Oregano (Chopped)
- ½ Teaspoon Kosher Salt
- 1½ Pound Rib-eye Steak, 1 inch thick
- 4 Crusty Hoagie Rolls (Sliced)
- 1 Tablespoon Unsalted Butter
- ½ Pound Provolone Cheese (Diced Small)
- 2 Large Egg Yolks (Beaten)
- 1 Tablespoon All-Purpose Flour
- 1½ Cup Whole Milk
Instructions
- Preheat the oven to 250 F.
- Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of the olive oil to the pan.
- Add the peppers and mushrooms and saute until slightly softened, about 3 minutes.
- Add the onion and saute until it’s just the way you like it.
- Transfer the peppers, mushrooms and onion to an ovenproof platter and place it in the oven to keep warm.
- Heat the remaining tablespoons olive oil in the pan over medium-high heat.
- Add the oregano, salt, and pepper to taste and saute quickly.
- As soon as the seasonings are hot, saute the steak for 5-6 minutes.
- Turn the steak and cook for another 5-6 minutes for medium-rare.
- Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes.
- Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture.
- Spoon some of the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve.
Homemade Provolone Sauce:
- Slow, gentle heat is the key to a smooth, creamy cheese sauce.
- Half-fill the bottom of a double boiler with water and place over medium heat. Melt the butter in the top of the double boiler.
- Add the cheese and let if soften slowly, stirring.
- Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk.
- When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until the sauce is warm and begins to thicken.
- Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste.
- When the sauce is thick, turn the heat to low to keep it warm while you assemble the sandwiches.
- Cover and refrigerate any leftover sauce.
