Coming Home and Homemade Cheesesteaks

I was in Florida last week, working my derriere off alongside a team of wonderful people. This annual trip of mine isn’t particularly fun or easy on any of us, but we hold it together just long enough to get home in one piece.

Every year I learn a little bit more about myself, how I function under stress, and changes that need to be made. I learn how far I am capable of pushing my physical and mental strength before it all just gives out. I was reminded of the moments I’ve wished for just “one day away from home,” and being faced with it, would have taken them all back for just one more second in my own home, my own bed, with my own family.

But I am home now – with a handful of stories and even more muscles aching. All that matters is that I am home and that even though we had them last week, these cheesesteaks were the first thing requested for our current meal plan.


Cheesesteaks at Home:

I blame all gas stations that give me the temptations of lunch food in the morning while I pump gas. I’ve never really been a breakfast-in-the-morning kind of girl. You’re more likely to see me eating pasta or a salad first thing in the morning than an egg.

So I’m filling my gas tank for what feels like the 17th time this week and I see the advertisement that pretty much screams that I need a cheesesteak and I won’t be able to sleep until I eat one. Immediately, I knew I was doomed until I made, ate, bought, or in some way consumed one.

And I did – and it was divine. You should too, because it’s so easy that it is not even funny.

For the Cheesesteaks (Makes 4)

  • 2 lbs of the steak you love the most, stripped of any gnarly fat
  • salt and black pepper
  • olive oil
  • 4 Sub rolls
  • Cheese Sauce, recipe follows
  • Green Peppers and Baby Bella Mushrooms, recipe follows
  • Quick Sauteed Onions, recipe follows
  • Toppings of Choice such as: Lettuce, Tomato, Mustard, Mayonnaise, etc.

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat into paper thin strips.

Heat a pan over high heat. Add a drizzle of oil and wait 30 seconds to make sure it gets nice and hot before adding your meat.

Add the meat to the pan and cook for 1 minute per side (if your steak is thin enough, it might only need 30 seconds per side – but ya know, my knife needs to be sharpened).

Assemble your subs the way you like with your veggies and other toppings – I won’t be peeking in to judge…..other than making sure each sub has plenty of cheese sauce.

For the Green Peppers and Mushrooms

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 green pepper sliced into thin strips
  • 6 oz  mushrooms sliced thin
  • salt and pepper

In a pan over medium heat, melt the butter and drizzle in the oil. Add your peppers and mushrooms. Stir to coat and cook until the vegetables are soft and tender. Season with salt and pepper.

For the Sauteed Onions:

  • 1 Tablespoon butter
  • 1 teaspoon bacon fat
  • 2 cups thinly sliced onion
  • salt and pepper

Wipe your pan clean (no one wants more dishes to do!) and melt the butter and bacon fat together over medium heat. Once hot, add the onions, stirring to coat evenly with the fat. Continue to cook, stirring frequently until the onions are golden brown and soft, about 10 minutes. Season with salt and pepper

If you have more time, cook them low and slow for about half an hour – but I wasn’t patient that day.

For the Cheese Sauce:

  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 2 cups milk
  • 1 1/4 cups of shredded cheeses of choice (I used 1 cup Cheddar to 1/4 cup Gruyere but change it up to what you like!)
  • salt and black pepper

In a small saucepan, warm the milk gently. Adding warm milk rather than cold milk to your roux will keep your sauce smooth and not gritty. This method for making a cheese sauce will also make a bomb mac and cheese.

In another pot over medium heat, melt the butter and stir in the flour. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly add the warm milk, whisking continuously until it has all been added. Once the sauce has thickened, remove the pan from the heat whisk in the cheese. Season to taste with salt and pepper.

I won’t mention any names, but some people who made this sauce have been known to treat it like fondue while they continue to cook. Whatever.

Happy Cooking!

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3 thoughts on “Coming Home and Homemade Cheesesteaks

  1. Darn it all…*cheesesteaks* Note to self…do not comment on a good blog post when you are two minutes away from falling asleep :)

  2. I was JUST thinking it was time to find a good cheesesteak recipe. We were getting ours from a bistro down the road but they don’t have sauce so leave plenty to be desired! And here you are, just in time – it looks yummy, sounds easy – I am so happy!! YAY.

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