This recipe for cheese steak sandwiches is compliments of Donovan’s Steak and Chop House and was featured on the Food Networks Best Thing I ever Ate. Using the most tender USDA Prime Tenderloin, they are complimentary from 4-6 PM Monday through Friday exclusively for bar guests. Donovan’s has restaurant locations in San Diego, La Jolla, and Phoenix.
This recipe requires braising tenderloin filet steaks in a stock pot for about 5 hours. When done, shred and place on Philly style hoagie buns. Top with caramelized onions, sauteed mushrooms, and Jack cheese before being placed in the oven for finishing.
Donovan’s uses USDA Prime Tenderloin. Since Prime is not always available at the local market, USDA Choice would be the next preferred grade of beef. This recipe serves 8 sandwiches. For fewer or more, adjust ingredients accordingly.
Makes 8 Sandwiches
Add all ingredients into a large pot. Bring to a boil. Then turn heat down and simmer for about 5 hours. Add 1 cup of water about every 1 1/2 hours which reduces fat and accelerates the braising process.
You will need 8 Philly style hoagie buns.
When the meat is done, it’s time to saute the toppings. Add olive oil to a saute pan. Bring it to hot, then add onions, salt and pepper to desired taste and then stir to coat onions with the olive oil. Lower heat to medium until onions begin to brown. Then add mushrooms and continue sauteing until onions are caramelized. Remove from heat.
Next, remove tenderloin(s) from the broth and place on a large plate. Shred the beef and separate into 8 equal portions.
Slice buns in half and place open-face on an over sheet pan. Place shredded meat on 8 halves. Top with caramelized onions and mushrooms. Sprinkle Jack cheese on top. Put sheet pan into a preheated oven at 300 degrees until the cheese is melted which takes about 5 minutes.
Remove from oven. Add the other 8 bun halves to complete the sandwich. Ready to enjoy, nice and hot. If preferred, slice sandwiches into desired portions.