Japanese cheesesteaks

Japanese cheesesteaks

• 2 pounds boneless beef Ribeye Steaks, thinly sliced

cheese sauce:

• 1 (12-ounce) can evaporated milk
• 14 ounces American cheese slices
• Kosher salt, to taste
• black pepper, to taste
• Togarashi, to taste (Japanese spice blend)

cheesesteaks:

• 1 bunch scallions (green parts only, cleaned and dried), cut into thirds
• 12 Shishito peppers
• 2 small white onions, chopped
• 1/4 cup beef tallow or other neutral oil
  
• 1/3 cup soy sauce
• 4 (10-inch) soft French sub rolls, split

1. For cheese sauce, add half of evaporated milk to medium saucepan, reserve remaining milk. Heat over medium-high heat until milk begins to simmer. Add cheese, a fourth at a time. Cook 3 to 5 minutes, stirring until cheese is melted and blended.
2. Season to taste with salt and pepper. Add Togarashi to your desired spice level. If cheese sauce becomes too thick, thin with reserved milk, one tablespoon at a time until desired consistency. Pour into thermos to keep warm. 
3. Place scallions in ice water until they curl. Remove and wrap in paper towels to dry; set aside.
4. Preheat griddle over high heat until hot and evenly heated. Add Shishito peppers; cook 2 to 3 minutes or until blistered on all sides. Remove from griddle and cool slightly; slice and set aside.
5. Reduce heat to medium. If using a flattop grill, set it for two-zone cooking by leaving one of your burners off. Place white onion on grill with 2 tablespoons tallow; season with salt and pepper. Cook slowly 3 to 4 minutes, turning often, until the onions are soft and tender. Drizzle with soy sauce; mix and move onions to cold part of grill.
6. Add half of beef to griddle, season with salt and pepper. Stir-fry 1 to 2 minutes or until beef reaches an internal temperature of 145°F for medium rare as measured by a meat thermometer.
7. Mix cooked beef with half of the onions and shishito peppers. Divide meat in half; pour 2 to 3 tablespoons of cheese sauce over meat. Open roll and place it over the meat, allowing heat to steam roll for 15 to 30 seconds. Place spatula underneath meat and turn roll over. Drizzle top with additional cheese sauce; add reserved scallions.
8. Cut cheesesteak in half; wrap in parchment paper or aluminum foil. Rest 5 minutes before serving. Repeat with remaining beef, cheese sauce and roll.

Shopping List:

• 2 pounds boneless beef Ribeye Steaks
• 1 large bunch scallions
• small white onions
• 12 Shishito peppers
• soy sauce
• beef tallow or canola oil
• salt
• pepper
• 4 French sub rolls
• 1 (12 oz) can evaporated milk
• 14 ounces American cheese slices
• Togarashi (Japanese spice blend)

• cutting board
• knife
• vacuum-sealed drink cooler
• flat top griddle or large cast iron skillet
• paper towels 
• rubber/metal spatulas 
• tongs
• medium saucepan
• whisk