HexClassic Cheesesteak Sandwich
What You Need
Ingredients
Preparation
There’s no need to go to Philadelphia to enjoy the city’s finest. Here, maitake mushrooms and pickled peppers offer an upgrade to the standard toppings. Ask your butcher to shave the ribeye for you; otherwise, freeze the meat for 30 minutes before slicing with your sharpest chef’s knife.
*This recipe originally ran stateside on HexClad.com.
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In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, heat 2 tablespoons oil. Add mushrooms and onion and cook, stirring often, until light golden, about 7 minutes. Add peppers, garlic and rosemary and cook, stirring often, until peppers are softened, about 3 minutes. Season with salt and pepper. Transfer to a bowl, discard rosemary.
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Wipe out pan and return to medium-high. Heat 1 tablespoon oil, then add half of beef. Cook, tossing occasionally, until cooked through and lightly browned, about 4 minutes. Add half mushroom mixture and toss to combine. Top with 3 slices provolone and add 1 tablespoon water to skillet. Cover and cook until cheese is melted, about 1 minute.
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Scrape beef and mushroom mixture onto bottom half of one roll. Drizzle with ketchup and serve. Repeat with remaining oil, beef, mushroom mixture and roll.
