IE 11 is not supported. For an optimal experience visit our site on another browser.

Cheeseless Cheesesteak

Cook Time:
30 mins
Prep Time:
10 mins
Servings:
1
RATE THIS RECIPE
(0)

Chef notes

We did a collaboration with Pat's. I took Frankie, the owner of Pat's, to Israel. We were eating shawarma in the Galilee and he was on video call the guys at Pat's. We said we should make a cheesesteak with tehina because we don't mix milk and meat. The shifka peppers are a poppy addition to this savory sandwich.

Ingredients

Tehina with Chili (makes 1 pint)
  • 1/4 cup canola oil
  • 2 cups diced onion
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1-2 Fresno chiles
  • cups tehina
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Sandwich
  • 1/4 cup chopped onions
  • 1/4 cup chopped mushrooms
  • 1/4 cup canola oil
  • 6-8 ounces thinly sliced rib-eye steak
  • 1 teaspoon shawarma spice
  • 1 long sandwich roll
  • 2 tablespoons tehina with chili (recipe above)
  • 1 shifka pepper, thinly sliced

Preparation

For the tehina with chili:

1.

Warm the canola oil over low-to-medium heat in a large skillet. Add the onions and a couple pinches of salt. Cook over low heat, stirring periodically, until the onions are brown and almost spreadably soft, about 20 to 30 minutes.

2.

Remove the stem and seeds from the chiles and add the chiles and caramelized onions to the food processor. Puree until smooth.

3.

In a small bowl, mix the onion and chile mixture into the tehina and season with olive oil, lemon juice and salt.

For the sandwich:

1.

Cook the chopped onions and mushrooms in the canola oil until the onions have caramelized and the mushrooms have browned, approximately 5 minutes. Set aside.

2.

Lay the pieces of thinly sliced rib-eye on a stovetop grill pan (or outdoor grill if the weather allows) set to medium heat. Season the meat with the shawarma spice and cook the steak, flipping the pieces of steak regularly, for approximately 5 minutes.

3.

To assemble the sandwich, cut the roll in half lengthwise and spread both sides with the tehina mixture. Add the cooked mushrooms and onions, and lay the pieces of steak along a hoagie roll. Top with the shifka peppers, close the sandwich and serve.