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Course: Soups & Sandwiches
Keyword: Beef, Comfort Food, Sandwiches

Chain of Bull Cheese Steaks

ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 2 servings
The right cut of beef is the key to a juicy and classic Philly-style cheesesteak.
I learned to appreciate the "chain" while cooking in restaurants where PSMO (peeled, side muscle on) tenderloins are the norm. The ragged but delicious piece is always trimmed from the main muscle before cutting steaks, so it ends up in the family meal — that is, if feeds the staff.
Unless you buy PSMOs, you'll never know the pleasure of this cut...and that would be a shame.
This recipe first appeared in Season 9 of Good Eats.
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  • 1 (6- to 8-ounce) trimmed chain section from a beef tenderloin (add any additional trimmed scraps if you'd like)
  • 2 teaspoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium onion, thinly sliced
  • 2 ounces Mimolette cheese, grated
  • 2 hoagie rolls, split

Specialized Hardware

  • Grill pan
  • Meat pounder
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 2 servings

Procedure

  • Remove the beef from the refrigerator 1 hour before cooking.
  • Heat a grill pan over high heat.
  • Lightly pound the meat with a smooth meat pounder until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the meat on the pan and cook on both sides until cooked through, 3 to 4 minutes per side. (If necessary, cut the chain in half or thirds to fit in the pan.) Remove the meat from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
  • Add the remaining teaspoon of oil to the grill pan, along with the onion. Saute the onions until they are tender and beginning to brown, 7 to 10 minutes.
  • Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes, then serve.
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