White Miso Cheesesteaks
Yields: 4-5 servings
Time: Overnight prep, 20-30 minute cook
Being from Philadelphia, it may seem sacrilege to alter the classic combo of steak and Cheese Whiz. However, my twist on the classic cheesesteak will convert you from tradition. White miso is combined with a gooey cheese whiz, adding complex umami flavors that aren’t found in your average cheesesteak. Use this whiz to top tender marinated ribeye on a toasty buttered sub roll. Make sure you order this cheesesteak ‘wit’ or ‘witout’ onions!
Steak Ingredients:
1 lb. ribeye
Soy sauce
Worcestershire sauce
Oyster sauce
Apple cider vinegar
Garlic
Ginger root
Ground pepper
Onion
Bell pepper
Olive oil
Unsalted butter
Kosher salt
Cheese Whiz Ingredients:
2 tbsp. unsalted butter
2 tbsp. white miso
12oz. evaporated milk
8oz. shredded extra-sharp cheddar cheese
2 tsp. corn starch
Ground mustard
Ground pepper
Kosher salt
Assembly:
4-5 submarine rolls
Unsalted butter
Chopped scallion
Special Equipment:
Cast iron skillet or flat-top griddle
Directions
Step One:
Freeze ribeye for 20 minutes to make it easier to handle. Slice into very thin strips, about 1/8 inch. Or just ask your butcher to slice it for you! Place in a gallon plastic bag.
Step Two:
In a small bowl, whisk together equal parts soy and Worcestershire sauce, about 1/3 cup total. Add in a capful each of oyster sauce and apple cider vinegar. Using a rasp grater, finely grate 1 inch of ginger root and a few cloves of garlic. Season to taste with black pepper. Pour marinade over ribeye and coat thoroughly. Refrigerate overnight or for at least 2 hours.
Step Three:
Bring ribeye to room temp before cooking. Heat skillet or griddle over medium-high heat. Sear ribeye in batches for 1 minute, flipping half way through. Drain onto a paper towel and set aside.
Step Four:
Drain excess fat from skillet or griddle and heat equal parts olive oil and unsalted butter. Sauté thinly sliced onion and bell peppers until soft and slightly caramelized, about 10 minutes. Season to taste with kosher salt and black pepper. Add ribeye to pan and gently toss. Set aside.
Step Five:
To make cheese whiz, melt unsalted butter in a medium skillet over medium heat. Add white miso to pan and whisk constantly until miso begins to toast and bubble, about 2 minutes.
Pour evaporated milk into pan and whisk vigorously. Heat until milk is at a lively simmer, but not quite a boil. Scoop a couple teaspoons of the heated milk into a small bowl. Whisk in cornstarch until dissolved, add back into pan. Return mixture to a simmer, whisking constantly, until slightly thickened.
Step Six:
Slowly sprinkle in shredded cheese, about 1/4 cup at a time. Whisk until fully melted before adding in the next cup. If you add the cheese in too quickly it can split and make the sauce grainy. Once all cheese is added, season to taste with ground mustard, kosher salt, and black pepper. Cover and keep over a low flame until ready to use, stirring occasionally.
Noticing a film beginning to form? That’s what a good cheese whiz does! Keep over a low flame and stir frequently until ready to use to prevent this.
Step Seven:
If you don’t have a griddle, transfer the ribeye and veggies to a cutting board and roughly chop together. If using a griddle, chop together meat and veggies with side of a metal spatula.
Reheat meat and veg over a low flame.
Step Eight:
Slice rolls and brush each side generously with Kewpie mayo. In a clean skillet or griddle, melt a knob of unsalted butter. Toast rolls mayo side down until golden.
Step Nine:
Scoop meat and veggies into freshly toasted roll. Drizzle generously with cheese whiz and top with chopped scallions. Enjoy!
