Skip to content
Home » Salute to Sous » Nosh

Nosh Cheese Steak

Nosh
Sous Chef Robert Pieper

The ultimate cheese steak made with all-natural Maine beef and a beer-cheese sauce. Serves 6–8

Beer and Cheese Sauce

Ingredients

  • 4 quarts Oakhurst heavy cream
  • 24 ounces Quality pale ale
  • 1 White onion, rough chopped
  • 3 Bay leaves
  • 1 tsp. Fresh grated nutmeg
  • 8 ounces Roux (4 oz melted Oakhurst butter with 4 ounces flour cooked until it is golden brown and smells like hazelnuts)
  • 2 lbs. White cheddar cheese diced
  • 1 lb. White American cheese diced
  • to taste Salt

Method Add the onions, bay leaves, beer and nutmeg to the cream in a medium stock pot over high heat and bring to a rapid boil or scald. Remove pan from heat. Let the cream sit for about twenty minutes to absorb the flavor of the bay leaves, onions and nutmeg. Strain the cream and return to medium heat until cream mixture reaches about 140 degrees. Mince the roux into small pieces and slowly whisk into cream mixture making sure all is absorbed before adding more. Cook cream and roux stirring constantly for about ten minutes until there are no visible chunks of roux and cream has begun to thicken. Remove cream from heat.

Put about 2 cups of cream into a blender with about 5 ounces of cheddar and one ounce of American cheese and slowly bring blender up to high speed until all of the cheese is blended into cream, continue adding cheese to this mixture until cheese sauce will no longer be moved by the blade of the blender. Continue this process until all of the cheese is emulsified into all of the cream, if you find your cheese sauce is too thick for your blender feel free to add some warm milk to loosen the mixture until it is workable for your blender.

Each Steak Sandwich

Ingredients

  • 5 oz All-natural Maine beef (top round)
  • Hot cherry peppers
  • 1 Medium onion
  • Fresh bulky roll

Method Slice onion thinly, sauté in butter at medium heat in heavy pot until golden and sweet. Sauté beef in same pot until seared on both sides. Let rest five minutes, slice thin across the grain.

To serve, place slices of beef, cherry peppers and caramelized onion on roll. Top with beer cheese sauce.

© 2012 Oakhurst Dairy

364 Forest Avenue Portland, ME   04101