Cost: $20 and under
Serves: 4-6
Prep Time: 30-35 min.
Cook Time: 20-25 min.
Difficulty: 1
I decided that West of the Mississippi we needed our own Cheesesteak Sandwich. So East of the Mississippi can have their Philadelphia Cheesesteak because on the other side of the river we now have the Santa Fe Cheesesteak! I became obsessed with his recipe. My first version was with a porterhouse steak and a nacho cheese sauce so you can see this actually has changed a lot. Within 2 weeks I had made 8-9 different versions of this sandwich. Early on I switched to flat iron steak due to its tenderness, flavor and easily sliceable size. The hardest part for me was finding the right blend of cheeses and the right texture for the sauce. I made 5-7 different ones before I hit on the idea of using a little neufchatel cheese in it. This gave it just the right texture! The mayo sauce and mushroom topping were just extras that I knew would work out due to having made such similar toppings in the past. Just because they were oldies but goldies does not mean they do not add a whole 'nother level of taste to the whole sandwich! All in all I am really pleased with this sandwich and the fact that I ate basically the same sandwich with minor adjustments for almost 9 days straight should be a testament that it is delicious and your mouth should be watering for one! Enjoy!
Santa Fe Steak
3/4 lb flat iron steak
1/3 cup Merlot
3/4 tsp rosemary (diced)
2-3 pinches oregano
2-3 pinches thyme
kosher salt (to taste)
fresh crack pepper (to taste)
2 tsp black truffle oil
4-6 French bread sandwich rolls
Mushroom Topping
1 1/3 cup baby Bella mushrooms (sliced)
1/3 cup green onion (chopped)
2 cloves garlic
1/2 of a rosemary spring (chopped)
1/2 cup Merlot
2 tsp black truffle oil.
kosher salt (to taste)
fresh crack pepper (to taste)
Queso Cheese Sauce
3/4 cup grated cheddar cheese (shredded)
¼ cup white cheddar (shredded)
¼ cup white cheddar (shredded)
1/4 cup neufchatel cheese
3/4 tsp corn starch
1 tbsp 1 tsp half and half
¼ cup green onion (diced)
1 tbsp green bell pepper (diced)
1 tbsp red bell pepper (diced)
3/4 tsp corn starch
1 tbsp 1 tsp half and half
¼ cup green onion (diced)
1 tbsp green bell pepper (diced)
1 tbsp red bell pepper (diced)
1 tbsp vine ripe tomato (diced)
1 tbsp jalapeno (diced)
2 pinches oregano
2 pinches dried basil
1 tsp Italian parsley (diced)
Pepper (to taste)
1 tbsp jalapeno (diced)
2 pinches oregano
2 pinches dried basil
1 tsp Italian parsley (diced)
Pepper (to taste)
Mayo Sauce
1/3 cup mayonnaise
2 garlic cloves (sauted and chopped)
2 tbsp red or white onion (sauted and chopped)
1/8 tsp cumin
¼ tsp lemon juice
1/8 tsp dry mustard
2 tsp olive oil
Mayo Sauce
In a small sauce pan heat oil over medium heat. Once heated saute onions and garlic for 5-7 minutes. Remove from heat and pour mixture into a small mixing bowl. Stir together with the remaining ingredients and chill until ready to serve (it is also good at room temperature.)
Mushroom Topping
Heat oil in medium skillet over medium heat. Once heated add onions, mushrooms and garlic, sauteing for 5-7 minutes. Add rosemary, salt, pepper and wine to mixture and turn heat to medium low, cooking down and stirring occasionally until most of the win has evaporated away. Keep warm until ready to use.
Heat oil in medium skillet over medium heat. Once heated add onions, mushrooms and garlic, sauteing for 5-7 minutes. Add rosemary, salt, pepper and wine to mixture and turn heat to medium low, cooking down and stirring occasionally until most of the win has evaporated away. Keep warm until ready to use.
Queso Cheese Sauce
Place cheeses in a large bowl, sprinkle with cornstarch and dry seasonings, then toss to coat.
Place cheeses in a large bowl, sprinkle with cornstarch and dry seasonings, then toss to coat.
Transfer cheese mixture to a small to medium saucepan and add half and half. Heat over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
Santa Fe Cheesesteak
Pound both sides of steak with meat hammer to help loosen the meat (one pass over each side will suffice.) Pour wine into a shallow dish and lay steak over wine, sprinkle with rosemary over side facing up and let soak for 30 minutes at room temperature.
Preheat grill to medium high.
Remove meat from wine and rub with salt, pepper, oregano, thyme and black truffle oil. Place on middle grill and cook for 5- 6 minutes. Flip steak and continue to cook for 5-6 minutes or until desired doneness is reached.
Remove steak from grill and slice into long 1/8 inch thick pieces and then cut those in half across the middle. Spread mayo mixture onto both sides of your French bread sandwich rolls. Spread around 1/6 of the steak on to the sandwich and then top with 1/6 of the mushroom mixture. Drizzle with your desired amount of cheese sauce (I suggest 3 tbsp-1/4 cup) and enjoy!
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