The Greatest Cheesesteak Sandwich Recipe

Restaurant Quality. Home Kitchen.

Juicy. Cheesy. Legendary.

A great cheesesteak starts with great beef.

The GOAT Cheese Steak begins with premium prime ribeye cooked sous vide until perfectly tender, then hard-seared in cast iron for a deeply caramelized crust. The steak is sliced and piled high onto a toasted sesame baguette with GOAT Onion & Pepper Sofrito, melted provolone, sharp white cheddar, warm Truffle Goat Cheese Whiz and crispy onions.

Rich, juicy, cheesy and unapologetically excessive, this is not trying to imitate an ordinary cheesesteak. This is The Greatest Of All Time.

Yield: 1 large sandwich
Sous Vide: 125°F for 2 hours
Finish: Hard cast-iron sear

Ingredients

• 1½ pounds Snake River Farms prime ribeye
• Diamond Crystal Kosher Salt, to taste
• Freshly cracked black pepper, to taste
• 1 sesame baguette
• GOAT Onion & Pepper Sofrito
• 1 slice provolone cheese
• 1 slice sharp white cheddar cheese
• ¼ cup GOAT Truffle Goat Cheese Whiz
• ¼ cup crispy onions
• Unsalted butter, for searing
• Fresh thyme sprigs
• Fresh garlic cloves, smashed

GOAT Onion & Pepper Sofrito

• ½ red onion, cut into small dice
• 1 red bell pepper, cut into small dice
• 1 jalapeño, cut into small dice
• 6 fresh garlic cloves, minced
• 2 tablespoons olive oil
• ½ teaspoon Diamond Crystal Kosher Salt
• ½ teaspoon freshly cracked black pepper

Heat the olive oil in a cast-iron skillet or sauté pan over medium heat. Add the red onion, bell pepper, jalapeño, garlic, salt and pepper. Cook slowly, stirring occasionally, until the vegetables are soft, sweet and lightly caramelized.

GOAT Truffle Goat Cheese Whiz

• 4 ounces goat cheese
• 2 tablespoons cream cheese
• ¼ cup whole milk
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter
• ½ teaspoon truffle oil
• Diamond Crystal Kosher Salt, to taste
• Freshly cracked black pepper, to taste

Combine the goat cheese, cream cheese, whole milk, heavy cream and unsalted butter in a small saucepan over low heat. Whisk continuously until smooth, then remove from heat and whisk in the truffle oil. Season to taste and keep warm.

Equipment

• Sous vide circulator and container
• Vacuum-seal bag or freezer-safe bag
• Cast-iron skillet or griddle
• Small saucepan
• Balloon whisk
• Tongs
• Sharp slicing knife
• Cutting board
• Paper towels
• Instant-read thermometer or temperature probe

Instructions

1. Preheat the sous vide bath to 125°F.
2. Season the ribeye generously with Diamond Crystal Kosher Salt and freshly cracked black pepper.
3. Seal the ribeye in a vacuum-seal or freezer-safe bag and cook sous vide for 2 hours.
4. While the steak cooks, prepare the GOAT Onion & Pepper Sofrito.
5. Prepare the GOAT Truffle Goat Cheese Whiz and keep warm.
6. Remove the ribeye from the sous vide bag and dry it extremely well with paper towels.
7. Heat a cast-iron skillet over high heat until smoking hot.
8. Add a small amount of unsalted butter, fresh thyme and smashed garlic.
9. Sear the ribeye aggressively on every side until deeply browned and caramelized, basting with the hot butter.
10. Remove the ribeye and allow it to rest briefly.
11. Slice the ribeye thinly across the grain.
12. Place the sofrito in the hot skillet or on a griddle.
13. Add the sliced ribeye and toss or chop it together with the sofrito until heated through.
14. Arrange the provolone and sharp white cheddar over the steak mixture.
15. Cover briefly and allow the cheeses to melt completely.
16. Split the sesame baguette and toast the cut sides until crisp and golden.
17. Pile the steak, sofrito and melted cheese into the toasted baguette.
18. Drizzle generously with warm GOAT Truffle Goat Cheese Whiz.
19. Finish with crispy onions.
20. Close the sandwich, press gently and serve immediately.

Chef Tips

• Dry the ribeye completely before searing.
• Use a screaming-hot cast-iron skillet and sear quickly.
• Slice the ribeye thinly across the grain.
• Cook the sofrito slowly; it should be sweet and caramelized.
• Keep the Truffle Goat Cheese Whiz warm, smooth and pourable.
• Add the crispy onions last so they retain their crunch.

Make-Ahead and Storage

The sofrito may be prepared up to three days ahead. The Truffle Goat Cheese Whiz may be prepared up to two days ahead. The ribeye may be cooked sous vide in advance, chilled in an ice bath and refrigerated for up to three days. Store components separately; serve the assembled sandwich immediately.

Yield & Nutrition

Yield: 1 large sandwich

• Calories: 1,180
• Total Fat: 74g
• Saturated Fat: 32g
• Cholesterol: 260mg
• Sodium: 1,720mg
• Total Carbohydrates: 52g
• Sugars: 9g
• Protein: 72g

Related Recipes

• The Greatest Onion & Pepper Sofrito Recipe
• The Greatest Homemade Cheese Whiz Recipe
• The Greatest Steak Sandwich Recipe

Nutrition disclaimer: Nutritional information is provided only as an estimate and may vary based on specific ingredients, brands, portion sizes, preparation methods and substitutions.