Yields 2 sandwiches/Time 35 mins
Thinly sliced steak, sauteed veggies, and a rich cheese sauce are all that stand between you and this top blade cheesesteak sandwich. A top blade steak comes from the chuck or shoulder of a steer; it is tender and delicious, but don’t overcook it. This recipe uses stout beer, mustard powder, and Worcestershire to deepen the flavor of the cheese sauce. Use a large hoagie roll and cut into individual portions, or load up individual sandwich rolls with all the steak and toppings you can fit on it! There will be leftover cheese sauce and you will thank us.
You will need:
2 top blade steaks (about ½ pound each)
1 medium yellow onion, thinly sliced
2 bell peppers, thinly sliced
2 cups crimini mushrooms, sliced
2 hoagie rolls
4 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons mustard powder
24 ounces stout beer
½ cup stock
1 tablespoon Worcestershire sauce
1 ½ pound aged cheddar, shredded
2 teaspoons cooking oil
Salt and pepper
- Preheat oven to 375 F
- In a large pot, melt 2 tablespoons butter over medium heat. When butter foams, whisk in flour and mustard powder, making a roux. Next, mix in stock. Continue to whisk while slowly pouring in beer. When the roux is incorporated into the liquid, add Worcestershire, lower to medium-low heat.
- When the mixture starts to lightly bubble, slowly whisk in cheddar until fully combined. Season with salt and pepper. Reduce if a thicker consistency is desired. Set aside somewhere warm so it doesn’t solidify while you cook the steaks.
- Season steaks with salt. Put cooking oil in a large skillet over medium high heat. Sear steaks 4 minutes per side, then set aside to rest.
- Add mushrooms, onion, and peppers to the skillet and cook for 10 minutes until soft and well colored.
- While the vegetables are cooking, spread 1 tablespoon butter on each hoagie roll, then toast in the oven.
- To assemble sandwiches, slice the steaks against the grain, then place one fully sliced steak into each toasted hoagie roll. Top with the vegetable mixture and a heaping ladle of the cheese sauce.