Surf and Turf Lobster Cheesesteak
Cheesesteaks are one of the best foods of all time but imagine adding lobster to one for a surf and turf spin! That’s just what I did and it made all my dreams come true! The decadent buttery lobster was a perfect match for the greasy cheesesteak! It all tastes great loaded up with onions and a hint of truffle oil!
The inspiration for this recipe
I went to Philly a month or so ago for the first time in many years. It was great to wander around the city eating everything in sight! I had several cheesesteaks that weekend. The best was at the original Tony Luke’s in South Philly. I immediately became inspired to make cheesesteaks! 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!
But first, a gram from the cheesesteak experience.
Making the surf and turf lobster cheesesteak
The surf and turf lobster cheesesteak starts like any other cheesesteak, good meat sliced thin in a hot pan. I get sliced ribeye from an Asian grocery store. The shaved steak from the American grocery store can be a little too thinly shaved. You also don’t have control over which cut of meat you are getting. The steak sliced for hot pot at the Asian grocery store is perfect for a cheesesteak!
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. Always melt the cheese right into the meat so it is even throughout!
Serving the surf and turf lobster cheesesteaks
Then just load up the surf and turf lobster cheesesteak into the roll. I like to flip the roll over right in the pan and let is warm up slightly, then use a spatchula to flip it with the meat right inside.
I thought the truffle oil was an amazing touch on these sandwiches and just the right flavor to bring it all together. You don’t need to use truffle oil in this. I know people can be hit or miss with it, but for me it really works in certain applications.
The textures were great here, the fresh tender lobster and the hearty steak with the soft yet slightly crunchy bread. The key with any cheesesteak is to let the meat shine! The onions, peppers, and cheese should play a supporting role. It’s no different on this surf and turf lobster cheesesteak – you want to make sure the lobster is the star!
Twists on this sandwich
You could make this with shrimp and steak for a more affordable version. Also, I mentioned the sliced steak for hot pot, the best thing about it is you can pick the exact cut of meat. I usually do ribeye, but it is fun to mix in a little brisket for that extra fatty goodness. You could also get wagyu if you really wanted a lux sandwich experience!
Surf and Turf Lobster Cheesesteak
Ingredients
- 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
- 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.
- 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.
- 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.
- Divide the mixture into the rolls and serve!
I’ve died and gone to heaven.