Thai Cheesesteak Recipe

Marinate steak

Pat the 8 oz ribeye dry and thinly slice across the grain into 1/8–1/4-inch strips. In a bowl combine 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp minced garlic, sliced Thai chilies, 1 tsp neutral oil and 1 tsp black pepper. Add steak strips and toss to coat. Let sit at room temperature for 10–15 minutes while you prepare other components (or refrigerate up to 30 minutes).

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly. Add a thin film of neutral oil. Working in one batch so the pan stays hot, sear the marinated steak strips for about 45–60 seconds per side until browned but still juicy (you want medium-rare to medium). Remove the steak to a plate and tent loosely with foil to rest. Reserve any browned fond in the pan for flavor.

While steak marinates, heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium-low heat. Add 1 cup thinly sliced shallots and 1 tsp salt. Stir to coat, then cook slowly, stirring occasionally, for 12–18 minutes until deep golden and caramelized. If you want to speed caramelization slightly, stir in 1 tsp brown sugar after 6–8 minutes. Remove from heat and keep warm.

Slice 2 tbs scallions and tear 3 tbs Thai basil leaves. Thinly slice the reserved 1 Thai chili for finishing. Set herbs aside. These will be mixed with the hot steak right before assembly so they wilt but keep fresh aromatics.

Make the cheese sauce while shallots caramelize or immediately after searing steak. In a small saucepan melt 1 tbs butter over medium heat. Whisk in 1 tbs flour and cook 30–60 seconds to form a roux. Gradually whisk in 1 cup whole milk until smooth. Cook, stirring, until sauce thickens, about 3–5 minutes. Reduce heat to low and stir in 2 oz shredded sharp American cheese and 1 tsp cream cheese until melted and smooth. Stir in 1 tsp fish sauce, 1 tsp lime juice and 1/4 tsp white pepper. Taste and adjust seasoning with salt if needed. Keep warm on lowest heat and stir occasionally to prevent skin forming.

Return the rested steak strips to the hot skillet with the reserved fond over medium-high heat. Add the caramelized shallots (reserve a small spoonful for garnish if desired), sliced scallions, torn Thai basil and the thinly sliced finishing Thai chili. Toss quickly for 30–60 seconds just to combine and wilt the herbs and heat everything through. Adjust seasoning with up to 1/2 tsp kosher salt if needed. Remove from heat.

Butter the cut sides of the Amoroso roll with 1 tsp softened butter and toast in a skillet or under a broiler until lightly golden and crisp, about 1–2 minutes.

To assemble: spoon a generous layer of the warm cheese sauce onto the bottom half of the toasted roll. Pile the hot steak, shallot and herb mixture over the cheese sauce so the heat helps melt the sharp American cheese. Lay the 2 oz extra slices/shreds of sharp American cheese on top of the steak (if you prefer the cheese melted, briefly place the assembled open sandwich under a broiler for 20–30 seconds until cheese softens). Spoon any remaining cheese sauce over the top if desired. Top with the reserved caramelized shallot garnish and close the roll.

Serve the sandwich immediately with 1 cup potato chips on the side or substitute fries if preferred. Offer a lime wedge for squeezing over the sandwich if desired.

Slice the sandwich in half on the diagonal if desired and serve hot. Note: all ingredients used (steak, shallots, herbs, cheese sauce, roll) are accounted for in the directions and combined during the Final Steak Finish and Assembly steps to produce the Thai Cheesesteak.