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Recipe

Philly-Style Mushroom Cheesesteak

Scott Phillips

Servings: 2

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

Ingredients

  • 1 Tbs. canola oil; more if needed
  • 9 oz. New York strip steak, 1 inch thick
  • 1/2 tsp. coarse salt; more to taste
  • Scant 1/4 tsp. freshly ground black pepper; more to taste
  • 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
  • 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
  • 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
  • 1 tsp. minced garlic
  • 6 small cherry tomatoes (or grape tomatoes), quartered
  • 2 thin slices provolone or fontina cheese (about 1 oz. each)
  • 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 95
      Sodium (mg): 1000
      Carbohydrates (g): 30
      Fiber (g): 4
      Protein (g): 40

Preparation

  • Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
  • Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.
  • Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.

Serve a little carrot salad or Buttermilk & Herb Slaw on the side, if you like.

Reviews

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Reviews

  • coyote36 | 02/11/2012

    What a yummy, easy recipe! Followed it exactly, using aged Fontina cheese. Had leftovers for breakfast with a poached egg. Will definitely make again!

  • PhillyFoodie | 02/10/2012

    This sounds like a perfectly delicious sandwhich, although I am rating it 1 star because Fine Cooking should not have sent out an e-mail claiming this was a "real" Philly cheesesteak.Real Philly cheesesteaks don't have cremini mushrooms, cherry tomatoes, scallions, or fontina cheese on them. You won't see any of this stuff on a Pat's, Genos', Jim's or Tony Luke's cheesesteak. Next time Fine Living, get out of your ergonomic chairs and come down to Philly and do your research!

  • guadalupe | 08/17/2011

    Delicious! Instead of cherry tomatoes, we saute red peppers. It's just as good without the mushrooms.

  • whatscooking | 01/07/2008

    This is my favorite sandwich to make with leftover steak. I just add the sliced steak after the vegetables have sauteed and let it heat through. Then I proceed with the cheese melting. This is nothing like an authentic philly cheesesteak. But it is really tasty and satisfying.

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