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Philly-Style Mushroom Cheesesteak


Serves 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.

  • 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

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.

Philly-Style Mushroom Cheesesteak Recipe
Serving Suggestions

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

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

Photo: Scott Phillips

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

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

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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