Imagine everything good about a cheesesteak but amped up to the umpteenth degree. Now stop dreaming, because this colossal focaccia cheesesteak is just that, featuring tangy-hot Calabrian chili aioli, piled high with thin slices of steak and melted American cheese, crowned with caramelized peppers and onions. This slab of a sandwich houses everything good under one bready roof. Set it out and let guests slice it into whatever sized portions they want with ease. And while it might not be a traditional Philly cheesesteak in any sense of the word, it hits all the marks of a delicious and crowd-pleasing game-day treat nonetheless.
Thinly sliced steak can be found in the fresh or frozen section of well-stocked grocery stores. If unavailable, ask your butcher to thinly slice it for you. And if all else fails, throw a boneless rib eye or skirt steak in the freezer until firm and use a sharp knife to slice it yourself. Freezing the meat makes it easier to slice and prevents it from sliding around, so freeze for at least 30 to 60 minutes before slicing.
Recipe information
Total Time
1 hour
Yield
12 servings
Ingredients
Preparation
Step 1
Mix 2 garlic cloves, finely grated, 1 cup mayonnaise, ¼ cup chopped oil-packed Calabrian chiles, 1 Tbsp. white wine vinegar, and 1 tsp. sugar in a medium bowl. Set spicy aioli aside.
Step 2
Arrange 2 lb. thinly sliced boneless rib-eye or skirt steak in a flat layer on a baking sheet or cutting board. (Some pieces may fall apart or stay stuck together.) Sprinkle with 1½ tsp. freshly ground pepper and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt as evenly as possible. Set aside.
Step 3
Heat 3 Tbsp. vegetable oil in a large skillet, preferably cast iron, over high. Add 1 large onion, thinly sliced, 1 large green bell pepper, ribs and seeds removed, thinly sliced, and a pinch of kosher salt and cook, stirring occasionally (you want to allow some charring), until softened and blackened in spots, 8–10 minutes. Transfer to a plate.
Step 4
Heat remaining 2 Tbsp. vegetable oil in same pan. Add about half of reserved seasoned meat (it’s okay if a few pieces overlap); press into an even layer. Cook, undisturbed, until brown underneath, about 2 minutes. Stir and continue cooking, stirring, until any lingering raw pieces are cooked through, about 30 seconds longer. Transfer to another plate; repeat process with remaining meat, adding more oil to pan if dry.
Step 5
Return all meat to pan and immediately arrange 12 oz. white American cheese slices, torn into pieces, on top. Remove pan from heat, cover, and let sit to allow cheese to melt, 5–10 minutes. (If cheese is still not melted, place pan over low heat and cook, covered, 1–2 minutes.)
Step 6
Meanwhile, slice one 13x9" store-bought or homemade focaccia in half horizontally with a large serrated knife. Spread reserved spicy aioli over bottom half. Mix steak and cheese a bit to distribute cheese, then arrange over bottom half of bread. Top with onion mixture; close up sandwich. Slice into pieces with serrated knife.
Recipe notes
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