Yes it’s a little bit of a splurge to use New York Strip Steak for a Cheesesteak Sandwich. But give it a try and you won’t want a cheesesteak any other way. Plus the meat is so tender and tasty, packed with so much more flavor than cheaper cuts of meat, a little steak goes a long way in this sandwich. This recipe makes 4 sandwiches- but they are packed. You could easily stretch it to 5 or 6.

The addition of portobello mushrooms instead of those flimsy little button mushrooms, adds even more meatiness to the sandwich. Sometimes it’s hard to tell if you’re biting into a piece of meat or a mushroom.

I add a little bit of thyme to my cheesesteaks, because I love the way thyme tastes with steak and sautéed vegetables. You could use the more typical oregano instead.

Cheesesteak

• 2 strip steaks
• salt and pepper
• 1 1/2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 medium sweet onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 Portobello mushroom caps, sliced
• 1/4 teaspoon dried thyme
• 1/2 tablespoon soy sauce
• 1/2 tablespoon Worcestershire sauce
• 4 (6-inch) sub rolls
• 8 slices thinly sliced provolone cheese
• 4 teaspoons mayo

1. Pat steak dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once very hot, add steak and cook 3 to 5 minutes per side. Transfer to a plate to cool and then slice thinly against the grain.
2. Heat oven to 450 degrees.
3. Add remaining oil and butter to skillet along with onion, red pepper, and mushrooms. Cook until soft and nicely browned, 8 to 10 minutes. Stir in soy sauce, Worcestershire sauce, and thyme. Add sliced steak and remove from heat.
4. Split sub rolls open and spread 1 teaspoon butter on each roll.
5. Divide steak mixture between rolls and top with cheese. Place on a baking sheet and heat in oven for 3 to 5 minutes, until cheese is completely melted.

Yield: 4 sandwiches

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