Cheez-Steak
Cheez-Steak

Cheez-Steak

Giving a classic Philly cheesesteak a Cheez-It® upgrade, tender sliced ribeye, melty American cheese, grilled onions and pickled jalapenos are stacked onto a toasted seasoned hoagie roll. Complete with a creamy dill pickle aioli and a Cheez-It® Hot & Spicy cracker and chive crumble, this sandwich captures the nostalgic mall magic for a new generation of foodies.

Recipe Credit: Cheez-It® Court by Chain

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PREP TIME (MIN): 20
TOTAL TIME (MIN): 150
SERVINGS 4-6

Ingredients

  • Cheez-Steak Ingredients:
  • 1 cup (crushed) Cheez-It® Hot & Spicy Crackers
  • 2 ¼ lb (partially frozen and thinly shaved, 6 oz per sandwich) Beef ribeye
  • 2 tbsp Neutral cooking oil
  • 1 ½ Large yellow onions
  • 2-3 (thinly sliced) Fresh jalapeños
  • 2 tsp (divided) Kosher salt
  • 1 tsp Ground black pepper
  • 8-12 slices (2 slices per sandwich) American cheese
  • 4-6 (dusted with nutritional yeast) Large hoagie rolls
  • 4-6 slices per sandwich Pickled jalapeño slices
  • 4-6 oz (approx. 1 oz per sandwich) House Pickle Burger Sauce
  • House Pickle Burger Sauce Ingredients:
  • ¼ cup (very finely chopped and drained) Dill pickles
  • 1 cup Mayonnaise
  • 6 tbsp (divided: 4 tbsp + 2 tbsp) Ketchup
  • 2 tbsp Yellow mustard
  • 2 tsp Pickle brine
  • 1 tsp Worcestershire sauce
  • 1 tsp Hot sauce
  • Kosher salt & Black pepper To taste
  • ¼ cup Sweet pickle relish
  • 1 tsp (finely chopped or grated) White onion
  • 1 pinch Brown sugar
  • 1 tsp Garlic powder
  • 1 tsp Sweet paprika

Directions

Cheez-Steak Directions:

1. Heat a flat-top griddle or large skillet over medium-high heat.

2. Add the oil, sliced onions, and fresh jalapeños.

3. Season lightly with some of the measured salt and cook for 6–8 minutes, until softened and lightly caramelized.

4. Remove the cooked onions and jalapeños from the cooking surface and reserve.

5. Divide the shaved ribeye into 6-ounce portions.

6. Cook each portion over high heat, chopping and turning the beef until evenly browned.

7. Season with the remaining kosher salt and black pepper.

8. Add approximately 2 ounces of the cooked onion and jalapeño mixture to each portion of beef.

9. Top each portion with two slices of American cheese.

10. Cover briefly to melt the cheese, then chop and mix the cheese through the beef.

11. Toast the dusted hoagie rolls.

12. Spread 1 ounce of House Pickle Burger Sauce inside each roll.

13. Fill each roll with the cheesesteak mixture.

14. Finish with pickled jalapeño slices and crushed Cheez-It® Hot & Spicy Crackers

15. Serve immediately.

House Pickle Burger Sauce Directions:

1. Finely chop the dill pickles and drain any excess liquid. Set pickle brine liquid aside.

2. Combine the mayonnaise, ketchup, mustard, pickle brine, Worcestershire sauce and hot sauce.

3. Add the chopped pickles, sweet relish, grated onion, brown sugar, garlic powder, paprika and black pepper.

4. Mix until completely combined.

5. Taste and adjust with additional pickle brine, kosher salt, or hot sauce as needed.

6. Cover and refrigerate for at least 2 hours before service so the flavors can develop.

7. Stir thoroughly before portioning.

This recipe uses:

Cheez-It® Hot & Spicy Snack Crackers

Cheez-It® Hot & Spicy Snack Crackers

Where To Buy

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