The Daily Dish

Philly-Style Mushroom Cheesesteak

By Susie Middleton

(photo: Scott Phillips)
Iconic, tasty and loaded with flavor, the cheesesteak is to Philly what hot dogs are to Coney Island—and this mushroom version of the classic, served open-face, hits all of the comforting notes. 

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.

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About the Author
Susie Middleton Susie 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

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