Philly-Style Mushroom Cheesesteak

Philly-Style Mushroom Cheesesteak
Photo by Scott Phillips


  • ½ tsp. coarse salt; more to taste
  • ½ medium yellow onion (2 to 3 oz.), thinly sliced
  • 1 Tbs. canola oil; more if needed
  • 1 tsp. minced garlic
  • Scant ¼ tsp. freshly ground black pepper; more to taste
  • 6 small cherry tomatoes (or grape tomatoes), quartered
  • 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about ¼-cup)
  • + 4 more ingredients
    • 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
    • 2 slices bread (about ½-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted
    • 2 thin slices provolone or fontina cheese (about 1 oz. each)
    • 9 oz. New York strip steak, 1 inch thick

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare bu...

View full recipe at Fine Cooking


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