Sarah F.

Cooking with Curds: Epoisses Cheesesteak

Dear die-hard Philly Cheesesteaker,

In sharing the following recipe I’m not claiming it to be a legit Cheesesteak–I know it would never be possible for me to uphold the standards of what I hear about “REAL Cheesesteak.” I simply love the sandwich and I love this cheese we call Epoisses (from the land of French washed rind cheeses).  As a serious cheese nerd (cheesemonger) “it’s my kinda cheesewiz.”  I hope that everyone can appreciate the idea because it turned out absolutely delicious.

Dear French,

I am in no way trying to belittle the perfection of Epoisses…I understand that its origin is Burgundian, and it is best paired with Pinot, a baguette and solitude… However, I think this is an amazing addition to the Cheesesteak.

Look what happens when France meets Philly…I like this relationship.


Epoisses Cheesesteak

(Makes 2 cheesesteaks)

½ wheel Epoisses cheese

½ pound sliced roast beef

2 red peppers

1 yellow pepper

2 yellow onions

1 lemon

1 head garlic

1 pound Cremini mushrooms

2 crusty sub rolls

chili flakes



olive oil

1)   Preheat oven to 375°F.

2)   On a sheet tray rub down your whole yellow and red peppers with generous amounts of olive oil, salt & pepper.

3)   Roast peppers until done, approximately 20 minutes.

4)   Cut the stem side off your garlic to expose cloves.  Wrap with a large square piece of foil and generously rub with olive oil, salt, pepper and chili flakes. Twist foil to close and put in oven to roast with the peppers.

5)   Thinly slice onion into half-moons.  Heat pan, add olive oil, and caramelize onion slices.  Season with lemon, salt and pepper.

6)   Wash and slice mushrooms.

7)   In a separate pan add olive oil and heat until very hot, just before smoking. Add your sliced mushrooms and cook until they are brown and caramelized.  Add a pinch of chili flakes, salt and pepper to season.

8)   Once peppers are nice and roasted (dark color and soft) pull out and either with gloves or a towel remove the skin and seeds.  Julienne peppers.

9)   Combine caramelized onions, sautéed mushrooms and julienned roasted peppers in one pan.

10)  Turn on your broiler, and get plates ready.

11)  Partially split rolls, leaving them slightly connected.

12) Coarsely chop sliced roast beef.  Taste and lightly season if necessary.

13) Heat pan HOT, add oil, and add roast beef to crisp the tips.

14) Reheat vegetable mix if needed and add a generous amount to one side of the roll.  Next, place meat in the middle, and then top with Epoisses cheese.

15) Place sandwich under the broiler and watch the Epoisses heat and become even gooier and seep into the crispy meat. Yum!

16) Pull out of oven and enjoy!  You might want to share this one…it’s quite decadent!





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