Philly-style Comté Cheesesteak
Step up to an imported cheese cheesesteak. The savory and nutty flavors of 12-month aged Comté along with its ability to melt into an oozy layer of cheesy goodness makes it a perfect match the seared steak, sweet onions, and green bell peppers. Thanks to @thecheesepoet for this tasty recipe.
- 6 oz. 12-month aged Comté Cheese rind removed and grated
- 2 6- inch hoagie rolls
- 1 small sweet onion trimmed and sliced
- 1 green pepper trimmed and sliced
- 12 oz. boneless Ribeye steak thinly sliced
- 2 tbsp olive oil
- ¼ cup mayonnaise optional
- Salt and pepper to taste
Prepare all of the ingredients and turn the broiler on to toast: Freeze the steak for 30-40 minutes prior to slicing. Once the meat is semi-frozen, use a sharp knife to cut the steak very thinly. This will help create a tender cheesesteak. Season the steak with salt and pepper to taste. Slice the hoagie rolls in half horizontally, cutting ¾ of the way through, leaving the top and bottom attached. Slice the onions and peppers, and grate the cheese. Set aside.
Place a cast-iron pan on the stove over high heat. Add the oil to the pan and once smoking hot, add the seasoned steak and quickly sear the meat, allowing it to caramelize before turning. Transfer the cooked meat to a plate and set aside.
With the cast-iron pan back on high heat, add the onions and peppers. Stir in the pan until they begin to caramelize and soften, about 2-3 minutes. Turn off the heat, add the steak back to the pan and toss with the onions and peppers. Top the mixture with the Comté cheese, and place a lid or tinfoil over the mixture to allow the cheese to gently melt from the residual heat from the pan, about 2-3 minutes.