So what do you do with leftover ribeye steak that couldn’t be eaten the night before? You make the most excellent, awesomest, yummiest cheese steaks you can!
Thanks to our pals Gio and Michelle for leaving us some steak from Saturday night, I was able to come up with a great homemade cheese steak sauce and the tastiest topping ever. Try this original take on a classic Philly meal…made in Singapore of course!
What you’ll need to do is pull your leftover ribeye steak from the fridge and take a very sharp carving knife and slice the thinnest slices you can. Preferably go 45 degrees against the grain of the steak that way you’ll get a tender chew on each piece of steak. Carve it all up and set it aside…don’t bother putting it back in the fridge.
Now is the time to prep all your fixins’: the sauce, the shrooms, the peppas’ and the caramelized red onions.
2 Tbs unsalted butter
1 Tbs white flour
2 cups of warm whole milk
1 cup of freshly shredded provolone cheese
1/2 cup of freshly shredded parmigiano cheese
1 pinch of Kosher salt
Freshly ground black pepper to taste
Take 2 tablespoons of unsalted butter and melt it over medium heat in a small saucepan. Add the flour and keep whisking until it combines. At this point, SLOWLY add the warm milk and keep on whisking. Its a bit of a pain the wrist but keep it going for a good 5 minutes, until the mixture begins to thicken. Take it off the heat and then add the provolone and parmigiano, whisking and combining the cheese into a melted goo that tastes unreal! Add a pinch of salt and some ground black pepper to taste. Set it aside and now go prep the veg.
Slice up 2 or 3 small red onions really thin, into ringlets
Melt a 2 tablespoons of unsalted butter on a cast iron skillet
Add the onions and sauté until just before they start to crisp up. A few crispy pieces are deliciously yummy too!
Now slice up your green pepper (capsicum) nice and thin and prepare your same skillet with a tablespoon of butter
Sauté your peppers until they’re nice and soft but still nice and green
Now, slice up some baby shitake mushrooms and saute them in a bit of butter. Before you remove your shrooms, hit them with some salt and pepper and then add some freshly chopped parsley
Lastly take your steak pieces and melt the pieces of fat that you’ve trimmed off in the iron skillet. The flavor retained by doing this is incredible. Now flash fry the steak pieces in two batches and only for about two minutes. I also placed a metal bowl over the skillet to retain the steam, therefore retaining the moisture. What you DON’T want to do is dry out the steak in the frying process.
Now you’re ready to construct your masterpieces! Heather was kind enough to nip up to the bakery at our local supermarket and picked up two fresh bâtard bread – similar to a standard baguette but a bit wider. Slice the bread in half and then slice it again like you’re prepping a submarine sandwich. Now scoop out some of the bread from both sides of the cut bread and set it aside for future bread crumb makin’. What you’re effectively doing is creating a reservoir for your toppings.
Now load up one side like this:
Drip a good amount of the cheese sauce into the bread
Load up the steak pieces next, and dont be shy here – this this the heart and soul of the sandwich
Next add your caramelized onions
Follow this with the green peppers
Add the mushrooms
And finally, give it another topping of the cheese sauce!
A bit of black pepper and you’re sorted!
Take your top piece and fit it like a cap on top of the loaded bottom piece. By hollowing it out a bit it makes a beautifully neat sandwich and doesn’t overly fill you up with bread! Serve it up nice and hot with a glass of red wine and enjoy this INCREDIBLE way of saving leftover ribeye steaks!
Overall Heather Rating: 9.5/10