Hibachi Inspired Cheesesteaks

End of the Road Recipes:

If you have ever been to a hibachi restaurant, you know the excitement of watching one of the chefs chop ingredients, toss spatulas around, and set the grill on fire. I always go home feeling inspired to recreate what I saw.

Because I know I will either end up injured or burn the house down, I instead use that inspiration to create other dishes that are more home-friendly.

The recipe I am sharing this week is a fusion between hibachi and another famously chopped dish; cheesesteaks.

While the recipe has multiple components, it comes together easily. You can use bottled yum yum sauce and store bought queso if preferred. If you have never tried shishito peppers, they are mild in heat and the flavor reminds me of a cross between fresh green beans and poblano peppers. You can substitute sliced green peppers or roasted and peeled poblanos if you can’t find shishitos.

Hibachi Inspired Cheesesteaks 

Ingredients:

Spicy Yum Yum Sauce:

1/2 cup mayonnaise (preferably Kewpie)

2 teaspoons sriracha

1 1/2 teaspoons ketchup

1 tablespoon granulated sugar

1/8 teaspoon onion powder

1 pinch salt

1 pinch black pepper

White Miso Queso:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 tablespoon white miso

3/4 cup lukewarm whole milk

3.5 ounces extra sharp white cheddar, grated

Caramelized Onions and Mushrooms:

2 tablespoons canola oil, divided

1 medium sweet onion, thinly sliced into strips

1/4 teaspoon salt

1/8 teaspoon black pepper

4 ounces cleaned and stemmed shiitake mushrooms, sliced into 1/4 inch strips

Blistered Shishito Peppers:

1 tablespoon canola oil

1 1/2 cups stemmed shishito peppers 

1 pinch salt

Steak:

1 tablespoon canola oil

1/2 teaspoon toasted sesame oil

16 ounces boneless steak (use what suits your budget)

1 tablespoon less sodium soy sauce

1/2 teaspoon ground ginger

2 pinches salt

2 pinches black pepper

For Assembly:

4 sesame hoagie rolls, split 3/4 of the way and toasted

Instructions:

Spicy Yum Yum Sauce:

Stir together all ingredients until combined. Cover and chill until assembling.

White Miso Queso:

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the miso and 1/4 cup milk. Whisk until smooth. Whisk in the remaining milk and cook until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the cheese until smooth. Set aside, keeping warm.

Caramelized Onions and Shiitake Mushrooms:

In a large cast iron skillet over medium heat, add 1 tablespoon of oil. Add the onion, salt and pepper. Cook for 10 minutes, stirring occasionally. Add remaining tablespoon of oil and the mushrooms. Cook for another 10 minutes or until onion and mushrooms are nicely browned. Spoon mixture into a bowl and keep warm.

Blistered Shishito Peppers:

Add the oil to the pan and turn heat to medium high. Add the peppers and salt. Cook until skins are charred and blistered in places. Add to the bowl with the mushrooms.

Steak:

Wipe out the skillet and add both types of oil. Slice the partially frozen steak as thinly as possible. Turn the heat to high. Once hot, add the steak and remaining ingredients. Use a metal spatula in a chopping motion to tenderize the steak. Flip each piece over. Cook just until browned on each side (or until the desired degree of doneness is reached). Remove from heat.

For Assembly:

Spread the bottom of each roll with 1 tablespoon yum yum sauce. Reserve remaining sauce for another use. Top with the steak, spooning rendered juices over top. Spoon the vegetable mixture over steak, then drizzle with a generous spoonful of queso.

Yield: 4 servings