Philly Beer-Cheese Steaks

Last week, I posted a recipe about a cheesy chicken dip that was inspired by a chicken cheesesteak from my favorite restaurant. But this week, I decided to post an actual cheesesteak recipe, since I’ve done some variations for the blog before but have never posted the real thing.

This one does have a little kick, though: I sautéed some jalapeños from my garden along with the onions, and decided to make a beer cheese sauce instead of a regular cheese sauce. Because normal is a little boring, right?

If you give this a try, let me know your thoughts! Do you prefer regular cheese or the beer cheese?

1 package Steak Umms (14 steaks)
Olive oil
1/2 white onion, sliced
1 jalapeño, sliced
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon flour
2 cups extra sharp cheddar cheese, shredded
1 garlic clove, crushed
1/4 cup beer of choice (I use a light beer)
3 rolls

In a large pan, cook the steak according to package instructions. In a separate pan, drizzle some olive oil and add the onion and jalapeño slices; sauté on medium-low until the steak is fully cooked. Meanwhile, in a small pot, melt butter and add cream. Add the flour, then the cheese, and whisk together. Add the garlic and beer and stir occasionally until fully melted. Toast the three rolls, then top with steak, onions, pepper slices, and beer cheese. Serve immediately.


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