This DUMAS cheesesteak is a hot, messy, ultra-comforting sandwich built around quick-seared chopped hanger steak, caramelized onions, and a smooth cheddar cheese sauce, all stuffed into a toasted sub roll. It’s different from a classic Philly because the beef is chopped (not shaved), the cheese is a real sauce (not just slices), and the whole thing leans unapologetically “bistro comfort” rather than minimalist street-style.

DUMAS Cheesesteak — Hanger Steak, Cheddar Cheese Sauce & Caramelized Onions

This version is based on my YouTube video, with a few adjustments since publication to make the proportions clearer and the cheese sauce more reliable at home.

What makes this cheesesteak “DUMAS”

A lot of “Philly cheesesteak” recipes chase authenticity by using shaved ribeye and melty processed cheese. That’s delicious, but this one plays a different game: deeper beef flavour from hanger steak, a richer mouthfeel from cheddar, and a toasted roll brushed with fat so the bread stays crisp instead of collapsing. If you want a more classic take, check out my ultimate Philly cheesesteak sandwich and compare the styles side-by-side: ultimate Philly cheesesteak sandwich.

This DUMAS version is the one you make when you want a “weekend sandwich” vibe on a Wednesday — it’s fast, loud, and comforting, and it works year-round with whatever good beef your butcher has.

Ingredients overview (so you can shop fast)

You’re building three layers:

Caramelized onions
Chopped steak (hanger is perfect here)
Cheddar cheese sauce (creamy, shiny, not grainy)

You’ll also whip up a quick mayo for spread. If you’d rather skip it, it’s optional, but that tangy creamy layer makes the sandwich feel finished.

For a technique refresher, my failproof method is here: homemade mayonnaise recipe (easy and failproof).

Step-by-step: DUMAS Cheesesteak

1) Grate the cheese first (and keep it cool)

Grate your sharp aged cheddar and keep it in the fridge while you prep everything else. Aged cheddar melts beautifully when treated gently, but it can get grainy if you rush it over high heat. Cold cheese + gentle heat = smoother sauce.

2) Make the quick homemade mayo

This is not a “fancy” mayo — it’s a fast, punchy spread to bring acid and creaminess.

Start with egg yolk, mustard, vinegar, salt, pepper.
Blend or whisk while streaming in oil until thick and glossy.
Taste and adjust (a touch more vinegar makes the whole sandwich pop).

If you want to go deeper into the technique, ratios, and rescue tips, use this: homemade mayonnaise recipe (easy and failproof).

3) Caramelize the onions (quick version, DUMAS style)

Slice two white onions into small-ish pieces — not paper-thin. This isn’t French onion soup; you want bite and sweetness, not jam.

Heat a skillet to medium (you’re aiming for steady colour, not smoke).
Add a spoon of fat (duck fat is amazing, but you can use butter or oil).
Cook 5–10 minutes, stirring often, until soft and lightly caramelized.
Salt lightly — remember the cheddar brings salt later.

Keep the onions warm while you do the rest.

4) Make the cheddar cheese sauce (reliable method)

In the video, the sauce is done “by feel,” which is perfect on camera but needs guardrails on a recipe page. Here’s the adjusted method:

Warm heavy cream gently over low heat until just steaming. Do not boil.
Add grated cheddar in small handfuls, stirring until fully melted each time.
Keep the heat low and steady. If it starts bubbling, pull it off the heat and stir.

Texture target: thick but pourable — it should coat a spoon and ribbon back into the pot.

If you love creamy, sauce-forward comfort food, you’ll probably also vibe with the cheesy weeknight style of creamy mozzarella parmesan pasta, but this cheesesteak stays firmly in “sandwich mode,” not pasta-night territory.

5) Prep the hanger steak (and why hanger works so well)

Hanger steak is one of the best cuts for big beef flavour without ribeye pricing. It’s tender when cooked quickly and sliced/chopped properly.

Trim any tough membrane if needed. Then chop the meat:

Slice into strips
Then chop into small pieces (think “steak tartare size,” but not minced)

This gives you maximum surface area for searing, and it eats perfectly in a sandwich. If you want a different beef-forward sandwich style, this is a great companion recipe to explore: steak sandwich — a hearty and fail-proof feast.

6) Sear the beef hard and fast

This is where the whole sandwich is won or lost.

Heat a large skillet until very hot.
Add a small spoon of fat.
Add the chopped steak in a single layer.
Sear quickly, toss, and stop while it’s still slightly pink.

Optional (and very DUMAS): a splash of cognac to deglaze and perfume the beef. Keep it quick — you want aroma, not a sauce.

7) Toast the rolls so they stay crisp

Use good sub rolls. Open them without cutting all the way through.

Brush the inside with a little fat, then toast in a skillet until golden and crispy. This is the move that keeps the sandwich from going soggy under cheese sauce.

If you’re into bread projects, this is also a great time to level up your bun/roll game with: foolproof homemade brioche bread (soft and fluffy). (Not traditional for cheesesteak — but insanely good when you want a richer, more indulgent bite.)

8) Assemble like a pro (so it doesn’t turn into soup)

Order matters:

Spread a thin layer of mayo on the toasted roll
Add hot steak
Add onions
Pour cheddar sauce generously
Close immediately and serve hot

If you’re serving more than one, keep everything hot and assemble at the last second.

If you want the more traditional lane, go with my ultimate Philly cheesesteak sandwich. If you want a broader beef sandwich idea with different textures, go with my steak sandwich — a hearty and fail-proof feast.

Nutrition context (quick and honest)

This is a protein-forward sandwich thanks to the steak and cheese, and it’s definitely on the richer side because of the cheddar sauce and toasted bread. If you want to lighten it without changing the soul of the recipe, use less cheese sauce, swap the mayo for a thinner spread, and serve it with something crisp and acidic on the side.

Substitutions (without breaking the recipe)

Beef options

Ribeye: more classic, richer fat content, easier chew.
Flank steak: leaner, slice thin across the grain, don’t overcook.
Sirloin: good all-rounder; still sear hot and fast.

Cheese options

Medium cheddar melts easier than very aged cheddar.
Cheddar + a little Monterey Jack gives smoother melt and keeps flavour.
Avoid super dry “old” cheddar if you tend to overheat sauces.

Fat options

Duck fat is luxurious, but butter works great for onions and bread.
Neutral oil works if that’s what you have.

Mayo options

Store-bought mayo is fine in a rush.
If you want a different flavour profile, you can swap for a sauce from your collection later — but this one is designed to stay in the cheesesteak lane.

FAQ

Why chopped steak instead of shaved beef?

Chopped steak gives better sear, more texture, and a “butcher-cut” vibe that fits this DUMAS version. It also holds sauce better without sliding out.

Can I make the cheese sauce ahead?

Yes, but it thickens as it cools. Rewarm gently over low heat and loosen with a splash of cream. Don’t boil.

My cheese sauce turned grainy — why?

Usually heat was too high or the cheddar was very aged and added too fast. Keep the heat low and add cheese gradually.

Can I caramelize onions longer?

Absolutely. If you go 20–30 minutes low and slow, they’ll be sweeter and jammy. This recipe uses the faster version for weeknight speed.

Best roll for cheesesteak in Canada?

A good sub roll from a local bakery is ideal — soft inside, thin crust, not too sweet. The toast step makes almost any roll work better.

What to serve with / Suggested posts

Keep it classic and crisp, or go full comfort:

authentic Belgian fries (frites) recipe
lyonnaise potatoes (French sautéed potatoes)
homemade mashed potatoes recipe
ultra crispy beer battered fish and chips (complete recipe + chef tips)
creamy Tuscan chicken (different protein night, same comfort energy)
5 easy flavorful chicken marinades (for meal-prep weeks)
bakery-style double chocolate muffins (dessert that matches the “big comfort” mood)
no-churn dark chocolate ice cream
easy banana flambé recipe
Eggs Benedict (easy 15-minute recipe) (weekend brunch idea)

DUMAS Cheesesteak — Hanger Steak, Cheddar Cheese Sauce & Caramelized Onions

This DUMAS cheesesteak is a hot, messy, ultra-comforting sandwich built around quick-seared chopped hanger steak, caramelized onions, and a smooth cheddar cheese sauce, all stuffed into a toasted sub roll. It’s different from a classic Philly because the beef is chopped (not shaved), the cheese is a real sauce (not just slices), and the whole thing leans unapologetically “bistro comfort” rather than minimalist street-style.

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Prep Time 15

Cooking Time 15

Category Main Course, sandwich

Cuisine Canadian

Portions 2 Portions

Calories 650 kcal

Ingredients

Steak & Sandwich

1 1/2 lb hanger steak trimmed, chopped into small pieces
3 sub rolls good bakery rolls
2 tbsp duck fat or butter/oil, divided
2 tbsp cognac optional
Salt and black pepper to taste

Caramelized Onions

2 white onions chopped
1/4 tsp salt plus more to taste

Cheddar Cheese Sauce

1 cup heavy cream
2 1/2 cups sharp cheddar grated (about 10 oz), divided (some for sauce, some extra if desired)

Quick Homemade Mayo

1 egg yolk
1 tsp yellow mustard
2 tsp white vinegar or cider vinegar
1/4 tsp salt
Black pepper to taste
3/4 cup neutral oil canola/sunflower, plus a little more if needed

Instructions

Grate cheese and keep cold.
Make mayo: Blend yolk, mustard, vinegar, salt, pepper. Stream in oil until thick. Chill.
Cook onions: Medium heat, 1 tbsp fat, cook onions 5–10 minutes until soft and lightly caramelized. Lightly salt. Keep warm.
Cheese sauce: Low heat, warm cream until steaming (don’t boil). Add 2 cups cheddar gradually, stirring until smooth and pourable. Keep on very low heat.
Sear steak: Very hot pan, 1 tbsp fat. Add chopped steak in one layer; sear fast, toss, season with salt/pepper. Optional: splash cognac, stir 10–15 seconds. Stop cooking while slightly pink.
Toast rolls: Open rolls, brush inside lightly with fat, toast in a skillet until golden and crisp.
Assemble: Spread mayo on rolls. Add steak, onions, then pour cheese sauce. Close and serve immediately.

Video

Notes