Philly Cheesesteak with Three Cheese Sauce and Garlic Butter
This steak sandwich combines quickly seared hanger steak, garlic butter toasted rolls, and a creamy sauce made with cheddar, Gouda, and blue cheese. Trim the tough membrane from the beef before cooking, and keep the cheese sauce below a boil once the cheese goes in. The finished sauce should coat the meat rather than soak through the bread.
Ingrédients
- 1 1/2 lb hanger steak weighed after trimming
- 4 soft submarine rolls about 6 to 7 inches long
- 4 thin slices provolone about 3 oz total
- 3 tablespoons unsalted butter softened
- 2 garlic cloves finely minced
- 2 tablespoons finely chopped parsley
- 1 cup heavy whipping cream divided
- 1 teaspoon cornstarch
- 4 oz mild or medium cheddar finely grated
- 3 oz mild Gouda finely grated
- 1 oz Bleu d’Auvergne or another creamy blue cheese crumbled
- 1 tablespoon neutral oil
- 2 tablespoons brandy optional
- 1/2 teaspoon fine salt plus more to taste
- 1/4 teaspoon freshly ground pepper
- 1 to 3 tablespoons milk only if needed to loosen the sauce
Instructions
- Remove wax and nonedible cheese rinds. Grate the cheddar and Gouda; crumble the blue cheese.
- Remove the hanger steak’s central membrane and silverskin. Weigh 1 1/2 pounds of trimmed meat, pat dry, and cut across the grain into 1/4-inch strips. Shorten long strips into bite-size pieces. Refrigerate.
- Mix butter, garlic, and parsley. Split the rolls and spread the cut faces thinly with the garlic butter.
- Mix cornstarch with 2 tablespoons cold cream. Heat the remaining cream until steaming. Whisk in the slurry and gently simmer, stirring, for 1 minute.
- Remove from heat. Stir in cheddar and Gouda in small handfuls, then the blue cheese, until smooth. Use brief low heat if needed; do not boil. Loosen with warm milk only if necessary and season to taste.
- Toast the rolls buttered side down in a skillet over medium heat for 1 to 2 minutes, until golden. Put one slice of provolone on each hot bottom half. Keep the sauce warm over very low heat, stirring occasionally.
- Season the beef with salt and pepper. Heat a heavy skillet over medium-high heat. Divide the oil and beef between two batches. Sear in one layer for about 1 minute, turn, and cook another 1 to 2 minutes as needed until the thickest pieces reach 145°F. Rest on a clean plate for 3 minutes. If using brandy, take the empty skillet off the heat, add the measured brandy, then simmer over low heat for 30 to 60 seconds. Spoon a little of the reduced juices over the rested beef; do not deliberately ignite it.
- Divide the beef between the rolls, leaving excess juices behind. Add a few tablespoons of cheese sauce to each sandwich, close, and serve immediately with remaining sauce alongside.
Vidéo
Notes
Use trimmed meat weight and young melting cheeses. The cornstarch is an adjustment to help stabilize the sauce. Calories are approximate and depend on roll size and the amount of sauce served. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.