| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 2 large foot long sandwiches |
Ingredients
- 1/2 stick unsalted butter
- 3 heaping tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups grated Gruyere
- Kosher salt and freshly ground black pepper
- 1 tablespoon prepared horseradish
- 1 bunch baby arugula
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 2 soft hoagie rolls
- Extra-virgin olive oil
- 1/2 pound rib-eye, finely sliced
- Kosher salt and freshly ground black pepper
- 1 recipe Fennel Slaw, recipe follows
- 1 large fennel bulb, fronds removed and halved
- 1/2 lemon, juiced
- 1/2 cup mayonnaise
- 3 heaping tablespoons sour cream
- 1 bag coleslaw mix
- 2 tablespoons chopped fresh tarragon leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate – you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil – this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
- Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
- Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
- Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
- Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
- To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
- Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
- Yield: 4 servings
Reviews
NOT A CHEESESTEAK AT ALLL!!!!!
Carefully read the recipe and all of the reviews. Went shopping and purchased all the ingredients. Started out the next morning prepping each thing one at a time started with the cole slaw. It was horrible! Bland! Yuck! So, I found a different cole slaw recipe and fixed it. We just ate it separately. So then I prepared the ribeyes slicing and pounding, got it ready and put it back in the fridge. No need to leave a review on ribeyes. I mean it’s a ribeye! So I went on to make the mayo I didn’t know exactly want Tyler’s meaning of one “bunch” of arugula is, because my arugula came in a large container so I just put a large handful in the blender. The arugula mayo is good. Would be good on most sandwiches! So once I got done with that I put it in the fridge. Then I made the Gruyere Béchamel sauce. That was very pricey and the end result it tasted like nothing. I doubled even tripled the horseradish and couldn’t taste it. I added season salt lots of pepper lots of regular salt still nothing. So this is when my dinner completely changed. I did not want to waste $15 worth of Béchamel because Gruyere cheese and milk are expensive. So I forgot all about the steak sandwich and went in to save the Béchamel sauce. Boiled up a box of elbow macaroni and put the noodles in the Béchamel. Then I grilled two chicken thighs well seasoned diced them and put them in the Béchamel. Then I cooked up some mushrooms with fresh garlic, seasoning, and put them in. Still wasn’t enough so I opened a large can of green beans strained them and poured that in. And that’s what we had for dinner! As far as the steak sandwiches go we will have them tomorrow for dinner and I will just cook them up with some onions and mushrooms like the traditional way good grief!
This is an awesome sandwich. My whole family loves this one. Looking forward to making this over and over again. Thanks Tyler
holy dog ***** batman this was good!!!
the only thing wrong with this recipe is it should be doubled, it was gone before i could return from the kitchen
This is impressive to all who get served! A bit of work, but worth every bite. Bring a napkin or two!
Tyler is infamous for screwing his readers with his constant screwed up recipes, hence the 1 star. Beyond annoying Baby.
Skip the gruyere, go Cheddar. Skip the mayo and go spinach.
I’ve actually made this sandwich before for my finace. I also beer battered some onion rings and put them on the sandwich too! It gave it a yummy crunch and another layer of texture. Didn’t even need to make a side.
I admit I’m not a normal viewer. I was flipping around and got sucked in by the kitchen set. Even though it looks like it’s located in a hospital morgue, the layout seems pretty efficient.
I really like the idea of using ribeye on a sandwich. I’ve never liked it by itself, but it works really well when used as it was in this recipe. I liked the cheese sauce a lot, and had no issues with the arugula mayo. Overall, it was a nice sandwich. More costly than it had to be, but still tasty.
The complaints. You knew they were coming. The sauce…a heaping tablespoon is not a measurement. I know it’s not critical in a roux, but giving us a weight or listing level tablespoons would allow us to be more uniform. Along the same lines two cups of grated cheese? How am I to know that my grater grates to the same dimensions as yours? 4oz (or whatever amount) of gruyere grated would be a more concise measurement.
Also, relating to the sauce….are we trying to sauce ten sandwiches? There was plenty of sauce for it. Spooning beyond liberally onto two giant sandwiches didn’t even use a third of the sauce. Half that recipe would still be overkill. Gruyere was an interesting choice for the sauce. With the horseradish, it was delicious….but I believe swiss would have been just as good at less than half the price.
Again though, I don’t want this to sound too negative. Most of my complaints are about the recipe itself, not the end product. Despite everything I’ve written, it’s still delicious.
Excellent recipe! We will be making these often