This recipe was carefully created by the chefs at the Philabundance Community Kitchen (PCK) and prepared by PCK students and chefs at the Beet Hunger Bash celebrating Philabundance’s 40th anniversary on May 14, 2025. The Cheesesteak Toasts were met with rave reviews, so we thought we’d share the recipe! Enjoy this gift from us to you.
Plate Ingredients for the Toast:
- 8 OZ filet mignon, seared and thinly sliced
- 2 OZ cooper sharp American cheese sauce
- 1 TBSP melted onions
- 1 tsp red wine vinegar
- 1 tsp truffle-cherry pepper relish
- 4 EA Italian bread crostini, homemade or store bought, lightly toasted
- Maldon Flaky Sea Salt TT
- Micro Chives for Garnish
Melted Onions
Ingredients
- 1 large yellow onion, peeled whole
- 1 TBSP olive oil
- ½ tsp kosher salt
- 6”x6” square of tinfoil
Directions
- Preheat oven to 250 degrees.
- Remove the skin from the onion and place it in the center of the sheet of tinfoil.
- Drizzle olive oil and salt over the onion and wrap tinfoil tightly around the onion.
- Place onion on baking sheet and bake in oven for 2-3 hours, or until onion is completely soft throughout. Allow onion to cool before removing from tinfoil.
- Julienne melted onion and store for later use.
Cooper Sharp Cheese Sauce
Ingredients
- 1 qt whole milk
- 2 # Cooper Sharp Cheese, shredded
Directions
- In a medium sized saucepot, bring 1-quart whole milk to a boil.
- Remove from heat and whisk in Cooper Sharp until cheese is fully melted and smooth. Keep warm until ready to use.
Truffle- Cherry Pepper Relish
Ingredients
- ½ C pickled cherry peppers, minced
- ½ C truffle peelings, minced
- ¼ C cherry pepper brine
- 1 tsp truffle oil
Directions
- In a small bowl, mix minced cherry peppers, minced truffle peelings, cherry pepper brine and truffle oil until well incorporated.
- Store in an airtight container and refrigerate until ready to use.
Plate Directions for the Toast:
- Using a hot pan, sear filet on all sides until medium rare (or preferred internal temperature). Allow to steak to rest 5-6 minutes, then slice into thin strips, resembling “cheesesteak meat”
- Take toasted crostini and brush with approx. 1 tsp red wine vinegar
- Layer sliced filet over toast
- Warm melted onions in a small pan and top filet with approximately 1 TBSP
- Drizzle Cooper Sharp cheese sauce over steak and onions
- Top with 1 TBSP Truffle-Cherry Pepper Relish, then finish with a sprinkle of Maldon Sea Salt and 2-3 micro chives
