Philly-Style Mushroom Cheesesteak
By Susie Middleton
1 Tbs. canola oil; more if needed
9 oz. New York strip steak, 1 inch thick
1/2 tsp. coarse salt; more to taste
Scant 1/4 tsp. freshly ground black pepper; more to taste
8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
1/2 medium yellow onion (2 to 3 oz.), thinly sliced
2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
1 tsp. minced garlic
6 small cherry tomatoes (or grape tomatoes), quartered
2 thin slices provolone or fontina cheese (about 1 oz. each)
2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted
Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.
Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the AuthorSusie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor