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  • Gil's Gourmet

Gourmet Truffle Cheesesteak


Makes 4


Ingredients:

Cheese sauce:

2 teaspoons Gil’s California Extra Virgin Olive Oil

2 teaspoons Gil’s White or Black Truffle Oil

1/4 cup yellow onions, minced

1/4 cup green bell pepper, seeded and minced

1/4 cup white wine

1 cup half and half

1 teaspoon Pepper Plant Chunky Garlic Hot Pepper Sauce

2 1/2 cups white cheddar or monterey jack, grated

1/2 teaspoon San Fran Sea Salt

6 tablespoons, Gil’s California Extra Virgin Olive Oil divided

1 large onion, peeled and sliced

1/2 teaspoon San Fran Sea Salt

2 cups button or cremini mushrooms, sliced

2 teaspoons Bread Dipper, plus a little extra for sprinkling

1lb sirloin steak, thinly sliced

4 hoagie rolls, split


Serve with suggestions:

Curly fries or French fries


Instructions:


Heat olive oil and truffle oil in a medium saucepan over medium heat. Once the oil is hot, add the minced onions and peppers, and sauté until tender, about 3 minutes. Deglaze the pan with wine and once the wine has mostly evaporated, whisk in the half and half and garlic pepper sauce. Bring to a low simmer, whisking frequently. Once hot, reduce heat to low, and sprinkle in the grated cheese, one handful at a time (waiting for the cheese to melt before adding the next handful). Once all the cheese has been added and melted, and the sauce has thickened, season with salt, and set the saucepan aside (keeping the sauce warm, as best as possible).


Heat 1 tbsp of oil in a large skillet over medium-high heat. Once the oil is hot, add onions, spreading out in an even layer, and cook for 8-10 minutes or until slightly golden brown and soft. Season with salt and remove from the skillet and set aside on a large plate.

Add 2 tbsp of oil to the skillet and return to medium-high heat. Once the oil is hot, add the mushrooms and sauté until tender and golden, about 3-4 minutes. Season with 1 teaspoon of bread dipper seasoning and set aside on the plate with the onions.

Add another tbsp of oil to the skillet and return to medium-high heat. Add the steak (working in batches if necessary) and cook for 5-8 minutes or until browned and slightly crisp. Season with the remaining 1 tsp of bread dipper, remove from the skillet, and set aside on the plate with the onions and mushrooms.

Wipe the skillet clean with paper towels and add the remaining 2 tbsp of oil, working in batches if necessary. Once the oil is hot, place the rolls, split side down, into the skillet and toast for 1-2 minutes or until lightly golden.

Stuff toasted rolls with steak, mushrooms, and onions, intermittently drizzling with warm cheese sauce. Sprinkle cheesesteaks with a little bread dipper seasoning and serve with fries on the side.

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