I realize the name of this dish, Artisan Cheesesteaks, sounds a little hoity, however it is anything but! Last night I was craving meat, cheese and bread and my first thought was a Cheesesteak. I have only had 1 legitimate Cheesesteak in my life (legitimate meaning, from one of Philly’s top Cheesesteak places), and I know that the classic cheesesteak is made with Cheese Whiz. Cheese Whiz is up there with the condiments I will never, EVER buy for fear of entering some kind of merciless chef shunning - so this is kind of where the idea of my “Artisan” Cheesesteak came in. I decided to make this cheesesteak with some more French techniques and flavors (making a Mornay Sauce and using thyme with my caramelized onions).
It was a super satisfying meal, but not exactly like what you’d get in Philly at a famous Cheesesteak joint. This dish was more of a classy steak sandwich… maybe I should have just named it that…? But there’s no fun in calling something a “steak sandwich” when you can make a joke at your own culinary expense.
Upscale Cheesesteak loaded with Steak, Cheese, and Caramelized Onions