If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My husband has a big love for Philly Cheesesteak and one of my daughters love Asiago cheese. I decided to use the cheesesteak and Asiago as my inspiration and recreate the traditional cheesesteak. Since I live in New York, I consider it a New York spin on Philly style. I think it's an alternative that many will enjoy! - sugarsmacks —sugarsmacks
Food52 Review: As someone originally from Pennsylvania, I'm happy to say this cheesesteak recipe solves some problems I've always had with Philly versions. The choice of Asiago cheese is a departure from the standard, and boy, is it a welcome change! I love its sharpness, and while it doesn't intercalate into the steak, onions and peppers like Provolone or American, it contributes so much more than those milder cheeses. Secondly, the tarragon, garlic and red wine marinade means that if you end up with that last bite that's usually just steak and bun, you're still getting some very nice flavor. It's a straight-forward recipe to boot, so what's not to like? - brooklynsam —brooklynsam
- 1/4 cup Syrah wine
- 1 tablespoon fresh tarragon, chopped
- 3 garlic cloves, pressed
- 1/2 pound flank steak
- salt (to taste for steak)
- pepper (to taste for steak)
For the Cheesesteak
- 1/2 large red onion, sliced
- 1/2 large green bell pepper, sliced
- 1 garlic clove, pressed
- 2 tablespoons olive oil
- 2 teaspoons fresh tarragon, chopped
- 1/4 cup Syrah wine
- 1/4 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 4 ounces Asiago cheese, sliced
- 1 loaf garlic bread
- Mix wine, tarragon, and garlic together.
- Pour over steak in either a small container or plastic bag that seals in order to marinade for two to four hours.
- When steak is finished marinading, discard liquid, and sprinkle each side of the steak with an even amount of salt and pepper.
- Grill steak on medium high heat for 7 to 8 minutes on each side until medium rare to medium.
- Remove steak from grill, and let sit while completing the next steps.
- Heat olive oil in a pan and saute onion, pepper, and garlic until soft.
- Add Syrah wine to onion, pepper, and garlic. Add tarragon, salt, and Worcestershire sauce. Cook until most of the wine cooks off and little liquid is left.
- Slice steak into thin strips. Mix into onion, pepper, and garlic mixture.
- Open up garlic loaf and heat on the grill until slightly toasted.
- Once heated, remove from grill, and lay Asiago cheese slices on inside of top portion.
- Lay steak mixture on bottom portion.
- Close loaf, slice into four servings, and enjoy!
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.