Ribeye Cheesesteak with Homemade Cheese Sauce

Method

1. Freeze the wrapped steak for 30 min, then slice it as thinly as you can, about 2 mm, and chop it a few times. Thinly slice the onion and cut the mushrooms into 3 mm slices. Grate the cheddar from a block; pre-grated cheese has anti-caking powder that makes the sauce grainy.

2. Melt half the butter in a 26 cm pan, add the onion and a little of the salt and cook slowly over medium-low heat for 17 min, adding a tablespoon of water and scraping whenever the bottom starts to catch. When the onion is a deep caramel brown, add the mushrooms, raise the heat to medium heat and cook for 5 min more until their liquid has evaporated and they are golden. Set aside.

   Add in this stepButter 13 gOnion 1Button mushrooms 100 gSalt ⅛ tsp

   medium-low heat→medium heat

3. In a 14 cm saucepan, whisk the cold milk with the cornstarch until there are no lumps, then heat over medium heat, stirring, for 3 min until it bubbles and thickens. Turn off the heat and stir in the cheddar a handful at a time until smooth. Never let the sauce boil once the cheese is in, or it splits.

   Add in this stepMilk 120 mlCornstarch 1 tspSharp cheddar, freshly grated 80 g

   medium heat

4. Finely chop the garlic and mash it into the remaining butter. Spread it inside the split rolls. Wipe out the onion pan and toast the rolls cut side down over medium heat for 1 min 30 sec until golden.

   Add in this stepButter 13 gGarlic cloves 1Hoagie rolls (about 20 cm) 2

   medium heat

5. Heat the pan over high heat until it smokes, add the oil and the beef in 1 batch(es). Add the rest of the salt, the pepper and the Worcestershire sauce and cook each batch for 2 min 30 sec, chopping with two spatulas, until no pink remains and the edges brown. Return the onions and mushrooms and toss.

   Add in this stepVegetable oil 1½ tbspBoneless ribeye steak 340 gSalt 0.6 tspBlack pepper ½ tspWorcestershire sauce 1 tsp

   high heat

6. Turn the heat to low heat, shape the meat into roll-length piles, top with provolone, cover and melt for 1 min. Lay a roll over each pile, flip it in with a spatula, then spoon plenty of the warm cheese sauce over the top and serve at once.

   Add in this stepProvolone slices 4

   low heat