Black Truffle Sriracha Cheesesteak

Chef Justin O'Neill | Off the Line
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Modern American

Category

Main Course

Chef Justin's at home version of a classic cheesesteak, spiced up with Spiceology's Black Truffle Sriracha blend. Pair this hearty sandwich with a crisp Chardonnay or a cold beer to break the somewhat spicy sriracha heat and earthy black truffle. This is a quick recipe that is sure to please.
Black Truffle Sriracha Cheesesteak

Ingredients

  • 5 tablespoons Black Truffle Sriracha blend, divided
  • 1 lb ribeye, boneless (or 12-14 oz leftover cooked steak)
  • ¼ lb cremini mushrooms, sliced
  • ½ yellow onion, diced
  • 6 tablespoons butter
  • ½ lb American cheese singles
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • your favorite rolls

Directions

  1. Season ribeye with Black Truffle Sriracha seasoning, let stand for 5 minutes then grill for 3-4 minutes per side and let rest. 

  2. In a small sauce pan, melt 4 tablespoons butter and whisk in flour. Cook 1 minute, then add milk and bring to low boil, reduce to simmer and cook for 1 minute then reduce to low.

  3. Add 1 tablespoon Spiceology Black Truffle Sriracha blend and whisk in 1 slice of cheese at a time until completely combined. In a 10 inch pan over medium high heat

  4. Add remaining butter, sliced onions, sliced mushrooms, and minced garlic. Sauté for 5-8 minutes until onions are translucent.

  5. Assemble your cheesesteak: bun, seasoned ribeye, onions and mushrooms, top bun. Enjoy!