Big Mac Philly Cheesesteak
Big Mac Philly Cheesesteak is the ultimate sandwich, filled with excellent ribeye and other cheesesteak ingredients and topped with Big Mac sauce.
Yield: 4
Materials
Philly Cheesesteak:
- 4 tablespoons vegetable oil divided
- 2 large onion thinly sliced
- 24 ounces rib eye thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
McDonald’s Secret Big Mac Sauce:
- 1 cup mayonnaise
- 1/4 cup creamy French dressing Kraft or Wishbone work great
- 2 tablespoons sweet relish
- 1 tablespoon ketchup
- 1 teaspoon white vinegar
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
To Finish:
- 4 hoagie rolls
- 2 tablespoons unsalted butter
- 8 slices American Cheese
- 2 cups iceberg lettuce shredded
Instructions
Philly Cheesesteak:
- In a cast-iron pan over medium heat, add three tablespoons of vegetable oil and the onions.
- Cook for 5-6 minutes, stirring often, until the mixture is transparent.
- Remove the onions and add the remaining oil.
- Increase the heat to high.
- Add the meat and sear on each side for 1-2 minutes.
- Season with salt and pepper.
- Return onions to the pan and swirl to mix.
- Brush hoagies with melted butter, then set greased side down on a griddle or skillet to brown for 2-3 minutes.
McDonald’s Secret Big Mac Sauce:
- Mix the ingredients well.
- If you have time or can plan ahead, the sauce tastes best after being refrigerated at least overnight.
To Finish:
- When the meat is done cooking, spread Big Mac sauce on both sides of the bread.
- Fill each hoagie roll with ⅛ of the meat, then top with two slices of American cheese (folded in half for thickness).
- Top each bun with an additional ⅛ of the meat to melt the cheese between the heated foods.
- Top with shredded lettuce and seal the top of the hoagie bun.