Persian-Inspired Cheesesteak with Sumac Herb Salad and Saffron Aioli

Ingredients

• 1 lb ribeye steak (Thinly sliced for cheesesteaks)
• 4 cheesesteak rolls (Fresh-baked hoagie or sandwich rolls)
• 2 medium yellow onions (Thinly sliced for grilling)
• 2 medium tomatoes (Halved or thickly sliced for charring)
• 2 tbsp butter (Mixed with the grilled tomatoes for the sauce)
• 0.5 cup fresh parsley (Chopped; for the herb salad)
• 0.5 cup fresh cilantro (Chopped; for the herb salad)
• 0.25 cup fresh mint (Chopped; for the herb salad)
• 2 tsp sumac (Part of the special sumac spice blend and herb-onion salad)
• smoked sea salt (To taste; used to season the beef and other components)
• 0.5 cup saffron garlic aioli (Prepared with real saffron and garlic; serve on the side)
• 2 tbsp neutral cooking oil (For grilling the onions and cooking the steak)

Steps

1. 1

   Prepare the components before cooking. Thinly slice the ribeye and onions, chop the parsley, cilantro, and mint, and halve or thickly slice the tomatoes. Keep the steak cold until ready to cook so it is easier to slice thinly.

2. 2

   Combine the chopped parsley, cilantro, mint, sliced onion, and sumac in a bowl. Season with a little smoked sea salt and toss well. Set the herb, sumac, and onion salad aside so the flavors can mingle.

3. 3

   Heat a griddle, cast-iron skillet, or grill over medium-high heat. Add the tomatoes and cook cut-side down until deeply charred and softened, about 4–6 minutes. Turn as needed to develop a smoky char without burning them completely.

4. 4

   Transfer the charred tomatoes to a bowl while hot. Add the butter and a pinch of salt, then mash and stir until the tomatoes and butter form a chunky, loose sauce. Keep warm.

5. 5

   Add the remaining oil to the hot griddle or skillet. Add the sliced onions and grill or sauté for 5–7 minutes, stirring occasionally, until softened, browned at the edges, and lightly charred. Transfer them to a plate.

6. 6

   Season the thinly sliced ribeye with the special sumac spice blend and smoked sea salt. Add the steak to the hot griddle in a loose, even layer; work in batches if necessary so it sears rather than steams.

7. 7

   Cook the steak for about 2–3 minutes, turning and chopping it with a spatula as it cooks, until browned and just cooked through. Avoid overcooking the thin slices, which should remain tender and juicy.

8. 8

   Open the fresh rolls and warm them briefly on the griddle, cut-side down, until lightly toasted but still soft inside.

9. 9

   Build each sandwich by spreading or spooning some of the warm charred tomato-butter sauce into the roll. Add the cooked ribeye, then the grilled onions and the herb sumac onion salad.

10. 10

    Serve the cheesesteaks immediately with saffron garlic aioli in a small dish on the side. Add more smoked sea salt or sumac to taste.

Notes

The source describes a restaurant-style concept rather than a complete measured home recipe. The sumac spice blend is secret and the aioli is described but not fully specified; use a prepared saffron-garlic aioli or make one by blending mayonnaise with roasted garlic, a small pinch of bloomed saffron, lemon juice, and salt. For food safety, cook the thinly sliced beef to the desired doneness and avoid cross-contamination with raw meat.

Nutrition per serving

• main
• sandwich
• cheesesteak
• Middle Eastern-inspired
• Persian-inspired
• beef
• griddled
• charred