Cheesesteaks with Sauteed Wild Mushrooms

A quick and easy, winning meal that dishes up melt-in-your-mouth steak, gooey cheese and sauteed wild mushrooms. Pure joy in every bite. Oh, and Luke's not a big fan of mushrooms (yet), so just Kyle and I showered our cheesesteaks with them...

What's the best cut of meat for cheesesteaks? Rib-eye!  Yes, rib-eye steak is pricier than other cuts, but when it comes to the perfect cheesesteak, you shouldn't skimp in the meat department. Rib-eye is incredibly flavorful and it has the perfect marbling; the fat actually melts into the meat as it cooks, basting it and boosting flavor and tenderness. And note: the meat cooks incredibly fast, in just a few minutes, so have everything else ready (side dishes, toppings, cheese, etc.) before you start cooking the steak.

How about the cheese? Well, I'm from Philly, so I realize there's a cheddar/provolone debate. I used cheddar because that's what we prefer in my house - choose whatever cheese you want. In fact, use blue cheese if you want; I won't tell anyone.

Why add Worcestershire sauce? Worcestershire is a tangy, fermented blend of anchovies, tamarind, garlic, vinegar, chilies, cloves, shallots, and sugar. The sauce adds just enough complexity to the steak to take it over the top, without overpowering the tender, juicy meat.

Not a mushroom fan? No problem, substitute sauteed onions and/or bell peppers - or serve the cheesesteak with just cheese, as I did for Luke.

Cheesesteaks with Sauteed Wild Mushrooms

4 teaspoons olive oil, divided
2 cups thinly sliced cremini mushrooms
Salt and freshly ground black pepper
1 1/4 pounds thinly sliced boneless rib-eye steak
2 teaspoons Worcestershire sauce
4 fresh sandwich (hoagie) rolls
1 cup shredded or sliced cheddar cheese (or provolone, mozzarella, pepper jack, American, etc.)

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the mushrooms and cook until tender and releasing liquid. Season to taste with salt and pepper. Remove the mushrooms from the pan and cover with foil to keep warm.
Heat the remaining 2 teaspoons of oil in the same skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes, until the meat is browned and tender, turning frequently. Top the meat with the cheese and cook for 30 seconds, until the cheese melts (cover with foil if necessary).
Spoon the meat onto the rolls and top with the sauteed mushrooms.

Serves 4