Some of the biggest arguments I start on Twitter are about who makes the best of a city’s favourite cuisine. When I go to Kansas City, I ask about BBQ. When I go to Charleston, I ask about fried chicken. And when I go to Philly, of course I have to ask about cheesesteaks. And all-out Twitter war ensues. Philly people are so passionate about which cheesesteak is best. They’re all so convinced that the other side is ridiculous and has terrible taste. But maybe we’re all right, guys, okay? I personally prefer my cheesesteak with Cheese Whiz. But my little sauce for this sandwich is a more… sophisticated… American cheese au jus? Whatever. I just wanna pour the jus on my sandwich and the dip it in cheese sauce, okay? I’m right about this. And if you disagree, you have terrible taste.
Active Time / 30 MIN
Total Time / 30 MIN
You Will Need
Make the Cheese Sauce
In a small heavy saucepan, heat the butter until foamy. Add the flour and cook, stirring, until blonde, 2-3 minutes. Whisk in the milk gradually and bring to a boil, reduce the heat, and simmer until thickened slightly, 3 to 4 minutes. Add the cheese, salt and cayenne and stir until smooth. Remove from the heat and cover to keep warm. (Reheat over low heat, if necessary, when you’re about ready to serve.)
Make the Steak
Remove the steak from the freezer and slice it really thinly against the grain. Place it in bowl and toss it with the soy sauce and season generously with salt and pepper.
In a large frying pan, heat the oil over high heat. Add the onion and cook, stirring, until browned in spots and softened, about 9 minutes. Season with salt. Add the garlic and cook 1 additional minute. Add the meat and cook, stirring, until just cooked through and tender, 2 to 4 minutes. Transfer the meat and onions to a plate and cover to keep warm. Add the stock to the pan and bring to a boil, scraping up the browned bits on the bottom into the stock. Reduce the heat to medium and boil to reduce the liquid slightly to make a jus, about 4 minutes.
Split and toast the buns. Warm the beef jus over a very low flame. Divide the steak mixture among the bottom side of the buns and drizzle the jus evenly over the meat (just enough to moisten but not so much that the buns fall apart when you pick them up). Close the buns, cut them in half, and serve them with the cheese sauce, dipping as you eat.