Cheesesteaks are a go-to food item for me, like a burger or a taco. You have to love that thin meat, onions, and cheese chucked into a soft roll. Do try to get the right bread, as it makes a big difference. I know the classic cheesesteak uses Cheez Whiz. . . . But I can’t . . . I just can’t. I’ve also swapped in pork instead of beef here, just to keep it interesting.
These cheesesteaks were the biggest hit when we were filming. They didn’t last one minute after the camera stopped rolling.... Read more.
In a medium bowl, stir together the garlic, chili paste, mirin, soy sauce, ginger, and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight.
Preheat the oven to 200°F/93°C.
Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Working in batches, if needed, toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.
Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms, and chilies and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into two mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.
Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, chili flakes, and pickled jalapeños.
Trending This Week