Menu: Frilly Cheese Steak

What can I say? I’m not from Philly, but I love a yummy sandwich. Here’s my take on a classic. It’s frilly on account of the shredded cheese. Eh? 

Frilly CheesesteakThings you’ll need: asiago cheese bread, boneless beef top round steak, 3 mushrooms, 1 small onion, 3 garlic cloves, sliced and shredded cheese [I like to use a combo. Sliced was medium cheddar, shredded was a mix with pepper jack.] 1 serrano pepper, 1 shallot. ingredients

The first step is to make your marinade. For that you’ll need: a sprinkle each of cumin, sage, garlic powder and basil. Then two good splashes each of worcestershire sauce, white wine vinegar and olive oil. Whisk all that in a dish large enough to hold your steak. 


I usually let the steak marinade for at least half an hour, but as much as a whole hour turning every ten minutes or so.

steak marinading

While you wait, chop your veggies.

asiago bread shrooms shallot

Heat your pan to medium high and put that marinaded steak in there. Brown on both sides. 


Once cooked, it’s important to let your steak rest so that you don’t miss out on any juicy flavor. Really important. I can’t stress it enough. See, cause legit Philly Cheesesteaks are typically slow cooked so they’re tender and juicy. We’re taking a shortcut here by using a much smaller cut of meat in order to decrease our cook time. If you cut into it without letting those juices redistribute, they’ll run right outta there and it’ll be dry. And ain’t nobody got time for that. 

steak resting

In the meantime, throw your chopped veggies in the pan. Right in those steak drippins. 

onions sauteed

Save the mushrooms for last. And while that cooks, slice your steak ever so thinly. The trick to the thinnest strips is the sharpest knife.

steak sliced

Add your mushrooms to the pan and stir to coat. Then add your steak strips. Look how pretty that is!

add sliced steak

Slice your bread if necessary and toast in the broiler. Then stack your meat and cheese. Usually after that I toast it for just two more minutes to melt the cheese, but this time around Honeybee wasn’t home yet, so I didn’t. That way when I toasted it up later it was crunchy and fresh. 

Frilly Cheesesteak

Mmm. Yeah.

Frilly Cheesesteak

Now that’s food porn if I’ve ever seen it! 

This sandwich would easily serve four and still have some steak left. What to do with leftovers? Make steak, egg and cheese muffin sandwiches. 

I know. I just blew my own mind.



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