Short Rib Cheesesteak Recipe

Season and sear

Pat short ribs dry and season evenly with kosher salt and black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the vegetable oil. When oil is shimmering, sear short ribs in batches (2–3 minutes per side) until deeply browned. Transfer seared short ribs to a plate.

Sauté aromatics

Reduce heat to medium, add chopped onion, carrot, and celery to the same pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes until paste darkens and garlic is fragrant.

Deglaze and braise

Pour in the red wine to deglaze, scraping up brown bits from the pot. Simmer 2–3 minutes to reduce slightly. Add beef stock, thyme sprigs, and bay leaf; return short ribs to the pot so they are partially submerged. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low and simmer on stove. Braise until meat is very tender and falling apart, about 2 to 2.5 hours.

Shred and reduce sauce

Remove short ribs from the braising liquid and let cool slightly. Skim and reserve fat from the surface of the braising liquid, then place the liquid over medium-high heat and reduce until slightly thickened, about 8–12 minutes (optional: adjust seasoning with salt and pepper). Shred the short rib meat with two forks, discarding any excessive fat or bone. Stir shredded meat into enough reduced braising liquid to keep it moist (about 1/2–3/4 cup of sauce). Keep warm.

Cook mushrooms and onions

Heat a large skillet over medium-high heat. Add the butter and olive oil. When butter foams, add the sliced onions and a pinch of salt; cook, stirring, until translucent and beginning to caramelize, about 8–10 minutes. Add sliced mushrooms and continue to cook until mushrooms are browned and most moisture has evaporated, about 6–8 minutes more. Stir in Worcestershire sauce, black pepper, and the remaining kosher salt; cook 1 more minute. Remove from heat and keep warm.

Prepare rolls

Split the hoagie rolls lengthwise without cutting all the way through. Butter the cut faces lightly. Place rolls, buttered-side down, on a hot skillet or under a broiler for 1–2 minutes until lightly toasted and golden. Remove from heat.

Assemble sandwiches

Pile a generous portion of shredded short rib onto the bottom half of each toasted roll (about 1/2 lb short rib total across 4 sandwiches). Spoon warmed mushroom and onion mixture evenly over the meat. Top each sandwich with smoked mozzarella slices, distributing about 2 oz per sandwich.

Melt cheese and finish

Place assembled sandwiches on a sheet pan and put under a broiler or in a 400°F (200°C) oven for 2–4 minutes until the smoked mozzarella melts and just starts to brown. Watch carefully to avoid burning. If using a skillet, cover briefly with a lid to steam the cheese melted.

Optional garnish and serve

If desired, scatter pickled cherry peppers or giardiniera over the melted cheese and finish with chopped parsley. Serve immediately while hot.