Blue Cheesesteaks: The Best Blue Cheesesteaks Recipe from Cook'n

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	Blue Cheesesteaks

Serves: 4

Sandwiches are more about architecture than cooking, their success dependent on the integrity of each element stacked upon the next. In this far-flung rendition of a Philly cheesesteak, the sautéed onions (essential for a good cheesesteak) are refreshed with chopped tomato and a tang of Caesar dressing. The steaks are topped with blue cheese, and the elements are layered on a toasted roll.

   2 tablespoons olive oil
   1 medium onion, thinly sliced
   1 tablespoon minced garlic, fresh or jarred organic
   1 cup diced tomatoes, fresh or drained canned
   1 cup bottled Caesar salad dressing
   1 pound sandwich beef round steaks (thinly sliced)
   Salt and ground black pepper to taste
   4 ounces crumbled blue cheese (1 cup)
   4 sandwich hoagie buns, split and toasted

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Heat half of the oil in a large skillet over medium-high heat. Add the onion and sauté until tender. Add the garlic and tomato and cook until the tomato softens, about 2 minutes. Stir in the dressing; transfer to a container and keep warm. Wipe out the skillet.

Heat the remaining oil in the skillet over high heat. Add the steak and sauté until browned and cooked through, about 1 minute per side; season with salt and pepper, and chop with the end of a spatula into large bite-size pieces as they cook. Separate the steak in the pan into 4 equal portions; top each portion with 1 ounce of the cheese. Cover the pan and cook until the cheese melts, about 1 minute.

To serve, place a portion of steak in each roll and top with some of the onion mixture.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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