Restaurant Quality. Home Kitchen.

The GOAT Cheese Steak Sandwich

Juicy. Cheesy. Legendary.

A great cheese steak 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, recipe below
• 1 slice provolone cheese
• 1 slice sharp white cheddar cheese
• ¼ cup GOAT Truffle Goat Cheese Whiz, recipe below
• 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, Diamond Crystal Kosher Salt and freshly cracked black pepper.

Cook slowly, stirring occasionally, until the vegetables are soft, sweet and lightly caramelized. Do not rush the sofrito. This is the heart of the sandwich.

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 the cheeses are completely melted and the sauce is smooth, creamy and pourable. Remove from the heat and whisk in the truffle oil. Season with Diamond Crystal Kosher Salt and freshly cracked black pepper. Keep warm until ready to assemble the sandwich.

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. Cook the red onion, bell pepper, jalapeño and garlic slowly in olive oil until soft, sweet and lightly caramelized.
5. Prepare the GOAT Truffle Goat Cheese Whiz. Warm the goat cheese, cream cheese, milk, heavy cream and butter over low heat, whisking until smooth. Finish with truffle oil, Diamond Crystal Kosher Salt and freshly cracked black pepper.
6. Remove the ribeye from the sous vide bag and dry it extremely well with paper towels. The surface must be completely dry before searing.
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 to the skillet.
9. Sear the ribeye aggressively on every side until deeply browned and caramelized. Baste continuously with the hot butter, garlic and thyme.
10. Remove the ribeye from the skillet and allow it to rest briefly.
11. Slice the ribeye thinly across the grain.
12. Place the GOAT Onion & Pepper Sofrito in the hot cast-iron skillet or on a hot griddle.
13. Add the sliced ribeye and toss or chop it together with the sofrito until evenly combined and heated through.
14. Arrange the provolone and sharp white cheddar over the steak mixture.
15. Cover briefly and allow the cheeses to melt completely over the steak.
16. Split the sesame baguette lengthwise and toast the cut sides until crisp and golden.
17. Pile the steak, sofrito and melted cheese generously into the toasted baguette.
18. Drizzle the sandwich generously with warm GOAT Truffle Goat Cheese Whiz.
19. Finish with crispy onions.
20. Close the sandwich, press it gently and serve immediately.

Make-Ahead and Storage

The GOAT Onion & Pepper Sofrito may be prepared up to three days ahead and refrigerated in an airtight container. Reheat it gently in a skillet before assembling the sandwich.

The GOAT Truffle Goat Cheese Whiz may be prepared up to two days ahead and refrigerated in an airtight container. Reheat it gently over low heat, whisking in a small splash of whole milk if necessary to restore its smooth, pourable consistency.

The ribeye may be cooked sous vide in advance, chilled immediately in an ice bath and refrigerated for up to three days. Reheat it in a 125°F sous vide bath before drying and searing.

Store leftover steak, sofrito, cheese sauce and bread separately. The assembled sandwich should be served immediately and should not be refrigerated whole.

Yield & Nutrition

Yield: 1 large sandwich

Approximate nutrition per sandwich:

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

Related Recipes

• GOAT Onion & Pepper Sofrito
• GOAT Truffle Goat Cheese Whiz
• GOAT Roasted Garlic Butter
• The GOAT Steak Sandwich
• The GOAT Char Polish Sandwich

Nutrition disclaimer: Nutritional information is provided only as an estimate and may vary based on specific ingredients, brands, portion sizes, preparation methods and substitutions. The GOAT Chef does not guarantee the accuracy of nutritional calculations.