- Preparation Time:
Prep Time: 10 mins Cook Time: 20 mins
Whenever I see a Cheesesteak sandwich on a menu, I’m very likely to order it. Just the thought of ooey, gooey cheese over some juicy steak, maybe some onions, mushrooms if I’m lucky… it just makes my mouth water. My mouth is actually watering again right now. Rarely, if ever, do I see bacon as an option on a cheesesteak. So let’s do it.
Oh boy, I’m getting excited.
Now for all you enthusiasts out there, I am NOT making the claim that this is a Philly Cheesesteak sandwich. Just a cheesesteak. So don’t get mad that I didn’t use thinly shaved beef, or cheese sauce, or a true hoagie roll or whatever constitutes a true Philly Cheesesteak. This is MY cheesesteak. And it’s a monster!
6 strips Maple Leaf Hearty Slice Bacon
4 Strip loin Steaks
2 cloves Garlic
¼ cup Chopped Chives
¾ cup Hellmann’s Mayo
4 Strip Loin Steaks
2 tbsp Butter
1 tbsp Olive oil
4 Small onions (or two large ones)
6 Large Button Mushrooms, sliced
½ bottle Beer
3 tbsp Worcestershire Sauce
7 slices Provolone Cheese
1 Vienna Loaf or French Stick
Salt and Pepper
Makes 4 big sandwiches.
1. First thing we have to do is make a homemade garlic mayo – we want to do this first so it can sit and the flavours can marry while we do other things. So chop up a couple cloves of garlic and about a quarter cup of chives.
2. Mix these together with about ¾ cup of mayo and set it aside until later.
3. Slice up your onions into ¼” slices and toss them into a large frying pan with your butter and oil.
4. Once the onions have gone translucent, push your onions to one side and put your mushrooms right in the middle. Cover your pan with a lid and let these do their thing for a few minutes.
5. Open the cover, and toss everything around. Put the lid back on and let them do their thing for another few minutes.
6. Once all the mushrooms and onions are nice and soft, add in about a half bottle of nice dark beer. Turn the heat down to low and let these simmer for a while. Add in your Worcestershire and season with salt and pepper. Season until almost all of the beer has been absorbed and evaporated.
7. In another large pan, fry up your bacon that you’ve cut up into small pieces. Render those bad boys until they’re crispy. Then remove them from the pan.
8. Into the rendered bacon fat, drop in those steak pieces. Make sure the pan is nice and hot.
9. Fry those up quickly until they’re just cooked through, even still a bit pink on the inside. Season with salt and pepper and toss your bacon back in.
10. Grab your Vienna loaf and give it a slice down the middle and open ‘er up. Yes. The whole thing. Don’t be scared! My roommates love me for this.
11. Top with the steak and bacon
12. Then the onions and mushrooms with all those juices.
13. Your provolone slices
14. And throw that thing under the broiler… if it fits. Just melt the cheese and give the bun a nice colour. It’ll only take a couple minutes.
15. Add your garlic mayo.
16. I cut the sandwich into 3 huge pieces. They were massive. And delicious. Try no let everything go everywhere. It’s probably impossible, but that’s the sign of a properly made sandwich!