The San Francisco Cheese Steak

One of my favorite things to eat on the face of this earth is a great sandwich. I don’t really have any particular preferences, pretty much any good sandwich will do.

Inspired by some left over steak from the nigh before and my love for good clam chowder served in a sourdough bowl, The San Francisco Cheese Steak was born. If they could do it with soup, than why couldn’t it been done with a sandwich?

The first attempt was simple and amazing. I mean, what’s there not to like? Its basically sauteed steak and caramelized onions with melted cheese and a gooey sauce stuffed into the end of a hollowed French Roll! After forgetting about if for a few years, I made one the other day at work and just had to share it with the FCS community.

This Is How I Made It

Simply start by sauteeing some julienned onions with roasted bell peppers. I like to add a little pinch of sugar to help the onions and bell peppers caramelize. When the peppers and onions are nice and caramelized, add in some slices of steak. Here I’m using strips of flat iron steak, which is a cut of meat located on the front shoulder of the cow.

Sautee the steak until it is cooked all the way through (or heated if you’re using left overs), and add in some grated cheese of your choice. In this particular dish, I’m using grated mozzarella. Also add a couple spoonfuls of your favorite BBQ or steak sauce, and give it a quick stir until your cheese is melted and stringy.

To finish, hollow out the end portion of a good loaf of bread (baguette, sour dough, French Roll, etc) and stuff it with your cheese steak filling. Serve with French fries and LTO (Lettuce, Tomato and Onion). Enjoy!

Although the fillings in this sandwich are somewhat simple, its a beautiful blank canvas upon which you could build endless possibility of beautiful flavors. If this was your sandwich, what would your filling be?

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