My dearest friend lives in Philadelphia, and I am missing her big time lately. In honor of her, we had Philly Cheese Steak Sandwiches as our final recipe during Sandwich Week 2013. I sadly have not partaken in an authentic Philly Cheese Steak sandwich while I was physically in Philly, but I plan to the next time I make a visit. Luckily Alton Brown helped us out with a recipe to try at home. The original recipe called for Mimolette cheese. I had never seen it in any local shops, so I had to do some research… Evidently Mimolette has been banned from being imported into the U.S.A. by the FDA. Sad day, since I love trying new cheeses! You can read about it here. In researching suitable substitutions, it seems that aged white cheddar is a reasonable and readily available alternative. Although I’m sure that to cheese connoisseurs and French gourmets, it would be a travesty. Mimolette or not, we heartily enjoyed our sandwiches.
Cheese Steak Sandwiches
Credit: Alton Brown, foodnetwork.com
1 trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
2 teaspoons olive oil, divided
Freshly ground black pepper
1 medium onion, julienned
2 hoagie rolls
2 ounces grated Mimolette cheese (aged white cheddar works well also)
Remove the beef from the refrigerator 1 hour before cooking.
Preheat a grill pan over high heat. Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking. Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes. Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.