Reader Recipe: Lobster Cheesesteak

By: Ben Kessler, posted Jul 7, 2009 at 9:00 am

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Submitted by Unbreaded reader Shao Z. Have a sandwich you love? Submit it to us and we’ll post it on the site.

We saw Shao talking about a lobster cheesesteak on Twitter and were dying to know more! Here’s what she has to say:

I never actually intended to make this when I first bought all the ingredients. I was actually planning to make a lobster roll from a recipe I saw in the July issue of Gourmet magazine. After I made the lobster roll, I had extra lobster meat and bread left. The lobster meat wasn’t enough to make another roll so I decided to make a cheesesteak sandwich.

It’s really important to get use thin slices of beef. Since my friend’s parents own a lunch truck and serve cheesesteaks on their menu, I was lucky to get really nice thin slices of rib eyes. Also, the New England hot dog rolls worked really well in these sandwiches. They were not too big and not too small. As for the cheese sauce, it’s a very basic easy one. I use a mixture of white cheddar and a little bit of parmesan because that was what I had in my refrigerator at the moment.

Hit the jump for the full recipe!

Lobster Cheesesteak Sandwich


Thin slices of rib eye
Lobster meat
New England style rolls

For the Cheese Sauce
1 tablespoon of butter
1 tablespoon of flour
1/2 cup of milk
1 cup shredded cheese
Nutmeg (optional)


Make the cheese sauce first.

Melt the butter over medium heat in a saucepan and then stir in the flour.
Combine the butter and flour mixture well and stir constantly. Do not let the roux get darken. This will take about 2 minutes.

After that, slowly add in your milk and whisk the mixture thoroughly.
Turn down the heat to a medium low flame and stir often.
Once it starts thickening and slighly boiling, add the cheese and stir until it is melted.

Season with salt and pepper, grate a very little amount of nutmeg if you have any around.

For the steak sandwich, start off by toasting the New England roll in garlic butter first.

To make garlic butter, melt butter and a few smashed gloves of garlic in a pan for a few minutes on low heat.

Once the butter is done, spread it both inside and out side of the roll. Toast it in a pan until it browns.

In the same pan, add in your thin slices of rib eye. When that’s done, set it aside.

To assemble, first drizzle some cheese sauce on your roll. Place the beef on top of that and follow by chunks of cooked lobster meat. Drizzle more cheese sauce on top and sprinkle with a little bit of paprika.

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  • Andrew Weiser

    I appreciate Lobster just as much as the next person, but I had a recommendation: Crab Cake Cheesesteak. I could totally get behind this, if we're putting seafood and ribeye in the same bun. Mull it over, maybe someone needs to experiment with this.

  • Ben Greenberg

    Philip's Steaks on W Passyunk serves both fish cake and cheesesteak–go try it! Pat's also lists Fish Cake on the menu but I would be afraid to actually order it.

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