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Mario Batali's Cheesesteak

Mario Batali
Servings: 4
30 to 60 min

Italian Cheesesteak Sandwiches

  • Ingredients
  • step-by-step directions
Mario Batali's Cheesesteak
  • 1/2 pound Ribeye Steak (very thinly sliced)
  • 8 slices Provolone
  • 4 Italian Sandwich Rolls (split open)
  • Salt and freshly ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Onions (sliced thinly)
  • Pickled Jalapenos to garnish
  • Peperonata to serve
  • Homemade Mustard to serve
  • Cheese Sauce to serve (if desired)
For the Peperonata:
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Yellow Pepper (cored and diced)
  • 1 Red Pepper (cored and diced)
  • 2 tablespoons Pickled Jalapenos
  • 1/2 cup Marjoram (fine chiffonade)
For the Homemade Mustard:
  • 1/2 cup White Wine
  • 1/2 cup White Wine Vinegar
  • 1/4 cup Yellow Mustard Seeds
  • 1/4 cup Brown Mustard Seeds
  • 2 tablespoons Shallots (minced)
  • 1 tablespoon Salt
  • Heat a lightly oiled cast iron griddle to medium-high. Season steak with salt and freshly ground pepper. Lay the slices of steak on the griddle and toss occasionally, cooking to well and charred in some places. Splash with pickled jalapeno brine just before removing. Remove steak to sandwich rolls and top with cheese, griddled onions, peperonata, and homemade mustard. Serve with cheese sauce, if desired. Wrap up in parchment to serve.
  • To make griddled onions, combine the olive oil and onions on a griddle over medium heat, add onion and a pinch of salt and cook until softened and charred in places.
  • For the Peperonata: Heat a saute pan over medium heat, add the oil. Once hot, add the peppers and pickled jalapenos and cook until softened, about 5 minutes. Add the marjoram and season with salt.
  • For the Homemade Mustard: In a small bowl combine the wine, vinegar, yellow mustard seeds, brown mustard seeds, shallots, salt, and allow to steep overnight. Lightly puree and reserve in a clean jar.
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