Chicago Cheese Steak
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 cups
Cheese (shredded fontinella)Directions:
1
Watch how to make this recipe
2
Heat a cast-iron skillet over high heat until very hot
3
Sprinkle both sides of the steaks with salt and pepper
4
Place the steaks on the hot skillet without overcrowding
5
Reduce the heat to medium and sear the steaks until well browned, about 4 minutes
6
Flip the steaks and cook until medium/medium-rare, about 6 more minutes
7
Set aside, loosely cover with foil and let rest before slicing
8
Heat the oil over medium heat in a large nonstick skillet
9
Add the onions, season with salt and pepper and toss in the oil
10
Sweat the onions until soft and slightly golden in color, about 15 minutes
11
Set aside
12
For the sandwich build: Thinly slice the steaks and trim off excess fat
13
Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich
14
Add the onions on top of the meat and then the shredded cheese on top of the onions
15
Add a roll on top of each pile to meld with the cheese and heat up the bun
16
Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up
17
Add the giardiniera relish
18
DO NOT CUT and eat until gone