Born and raised in Philadelphia, PA., and well acquainted with Philly Cheesesteak with “Cheese whiz”; which is a process cheese spread. But it made your sandwich sing with flavor. Well I am taking this sandwich to another level. I know this is an extravagance, but I want to do something different. So I went to my local butcher and requested Rib-Eye steak, cut thin. You see the flavor and tenderness that comes from this cut is the marble of fat that must steaks don’t have. Instead of “cheese whiz”, I created a fabulous Asiago & Smoked Gouda Cream Sauce.
Notes from the Test Kitchen:
WOW this isn't your traditional cheese sauce! These two cheeses pair well together creating a different and delicious sauce. Using rib-eye steak also adds a ton of flavor. A sandwich fit for a king!
ASIAGO & SMOKED GOUDA CHEESE SAUCE
egg yolk, beaten
asiago cheese, shredded
smoked gouda, shredded
salt and pepper to taste
olive oil ( you may need a little more for cooking steaks)
pancetta, dice (this gives extra flavor to veggies)
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5Directions – Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.