Surf and Turf Lobster Cheesesteak

I went to Philly a month or so ago for the first time in many years and it was great to wander around the city eating everything in sight. I had several cheesesteaks that weekend, the best being at the original Tony Luke's in South Philly, and have been inspired to make cheesesteaks ever since. As you can imagine I have done cheesesteaks a lot on this site, so I needed something new. A fancy cheesesteak empanada at Good Dog Bar that had a touch of truffle oil inspired me to add lobster to the sandwich because I love pairing truffle and lobster!


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But first, a gram from the cheesesteak experience. Starts like any other cheesesteak, good meat sliced thin in a hot pan. The sauteed onions, lobster, banana peppers, and cheese go in to finish the sandwich mixture. I think banana peppers are crucial to a cheesesteak because they add a much needed acidity to the sandwich. Then just load it up in the roll. You don't need to use truffle oil in this, and I know people can be hit or miss with it, but for me it helps bring everything together in this sandwich. The textures were great here, the fresh tender lobster and the hearty steak. The key with any cheesesteak is to let the meat shine and allow the onions, peppers, and cheese to play a supporting role. Always melt the cheese right into the meat so it is even throughout!

Surf and Turf Lobster Cheesesteak

  • 2 Onions sliced thin
  • Butter
  • 3/4 pound shaved beef
  • 3/4 pound Cooked Lobster Meat
  • 1/4 cup Chopped Banana Peppers
  • 4 ounces American Cheese maybe a little more if needed
  • 4 ounces provolone cheese
  • 3 large rolls
  • 1 tablespoon truffle oil - optional!

Instructions

  1. Add some butter to the pan and let it melt, add in the onions and cook down for about a half hour until nice and brown and drastically reduced in size.
  2. In another pan, add some oil and the steak and cook on high heat until browned and cooked through. Stir in the onions, banana peppers, and lobster and cook about 2 minutes until its all warmed through.
  3. Add the cheeses and cook another minute. Remove from heat and the residual head should continue to melt the cheeses. Stir in the truffle oil if desired.
  4. Divide the mixture into the rolls and serve!