The Great Homemade Cheesesteak Search, Part 1: The Midwesterner, Baby.

If there's anything we miss about home, it's cheesesteak subs. We just can't get them here. And, we've scoured this city - oh, have we scoured this city. We haven't found one single doggone place that sells cheesesteak subs.

Further, if we mention the word "cheesesteak" to a born and bread in the "Midwest"erner - they look at us all kinds of funny and say, "Cheesesteak? What's that?" We shake our heads in disbelief and try to explain it. But, rarely, has anyone heard of them.

I always describe 'em this way: "A cheesesteak sub is chopped and grilled meat, covered in fried onions, slathered onto a toasted roll and topped with cheese, with sauce that dribbles all the way down to your elbow when you pick it up to eat it, and licking the sauce off of your arm is just part of the deal. It's heavenly."

I'm sure they're thinking they could teach me some manners. Eh, Momma tried. Ain't changin' this arm lickin' girl.

So, this week, I'm on a mission. I'm making two different kinds of cheesesteaks - with two different types of beef, and attempting to create a homemade version of the sub we love so much.

This sub is a take off of Pioneer Woman's Marlboro Man's Favorite Sandwich. I changed it quite a bit to suit our tastes - and to make it a cheesesteak - but, I used her basic method for cooking it.

I loved this sub. The only response I could get out of my hubby as he bit into it was, "Uh huh. Yep. Uh huh. Yep. Whoa, Momma, that's good." Me thinks he liked it.

I am fondly naming this sub "The Midwesterner". I don't know - just because. It's not a traditional cheesesteak because it's not made with shaved or thinly sliced beef. This sub is made with cubed steak - which is incredibly affordable. One pound made our two huge subs - and we bought it for $2.49/lb. But, don't let the price fool you. It's delicious.

This sub rocks, peeps. And, the sauce - it really does dribble all the way down to your elbow when you take the first bite. I won't tell anyone if you lick it off right then and there.

Yeah, man.

My camera came along for the ride on this one. So, you get a play-by-play, again.

Here we go (full recipe below):

To prepare: Combine spices in small bowl. Cut cubed steak across the grain and toss with spice rub. Set aside. (I am still not ready to post pics of raw meat - makes me all wiggy even thinkin' about opening up this here blog and seeing steak tartar. No likey.) Slice one large onion into medium-sized slices. Melt two tablespoons of butter in a saute pan, and saute onions until they begin to turn golden brown. Set onions aside.

Melt one tablespoon of butter in the same saucepan. As soon as it begins to brown, add cubed steak and cook for one minute.

Flip over and cook for additional 1-2 minutes, until browned. Oh, to be swimmin' in a pan o' butta'. Calgon - take me away.

Add 1/4 cup Worcestershire sauce, 1/4 teaspoon ground red pepper, and two additional tablespoons of butter. (I know, I know - butter, butter, butter. But, the sauce needs it. Trust me.)

Add the sauteed onions back into the pan.

Stir to combine. See that little orange diddy? We're BFFs. Truly. Me and his eight multi-colored siblings. Smooch, my friend.

Add lots and lots and lots of cracked pepper. This pepper is so very important! Turn off heat. Run over to the oven and turn on the broiler. You'll need it in a minute.

Melt one tablespoon of butter onto a flat griddle (or fry pan) over medium heat.

Place two hoagie rolls, inside down, onto the griddle.

Once they look like this, flip over and toast on opposite side. See that one on the left? I claimed that one right then and there. Almost ate it right off the griddle.

Top hoagie rolls with the meat and onion goodness. Hubby got the one with more meat. He loves beef. I love butter. Match made in cheesesteak heaven.

Top each hoagie with one slice of provolone cheese, cut in half to fit the length of the bun.

Using a large spatula, move subs to foil lined cookie sheet.

Place in oven under broiler for 2-3 minutes, until the cheese is ooey, gooey, melty, yummy. Every kind of cheesesteak, Midwestern or otherwise, must be served with french fries. It's a must. Must, must, must!

Remove from oven. Oh heavens, look at that cheese.

Top each sub with lots and lots and lots of cracked pepper. Can you tell I'm a pepper freak? Use only the amount you like. However, the pepper makes this sub snap, crackle and pop. It wouldn't be the same without it.

VOILA! The Midwesterner.

So, there you have it. It's a splurge - all that butta' - but, man it's good.

Later this week: Part 2: The Italian Cheesesteak (my favorite sub, ever, ever, EVER!). Different meat, different veggies. Different method.

Have I ever told you how much I love cheesesteaks?

Here's the full recipe:

The Midwesterner
recipe adapted from Marlboro Man's Favorite Sandwich...

1 pound cubed steak, sliced into strips
1 large Vidalia onion
2 hoagie rolls, split 3/4 way through

Spice Rub:

1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

6 tablespoons butter, divided
1/4 cup Worcestershire sauce
1/2 teaspoon ground red pepper
2 slices Provolone cheese
freshly ground pepper

Combine spices in small bowl. Cut cubed steak across the grain and toss with spice rub. Set aside.

Slice one large onion into medium-sized slices. Melt two tablespoons of butter in a saute pan, and saute onions until they begin to turn golden brown. Set onions aside.

Melt one tablespoon of butter in same saucepan. As soon as it begins to brown, add cubed steak and cook for one minute. Flip over and cook for additional 2 minutes. Add Worcestershire sauce, ground red pepper, and two tablespoons of butter. Top with freshly ground pepper.

Preheat broiler. Heat a griddle pan or fry pan on medium heat. Melt one tablespoon butter, and place hoagie rolls, inside down, onto griddle. Grill until golden. Flip over and grill on opposite side.

Top hoagie rolls with steak/onion mixture and Provolone cheese. Move to foil lined cookie sheet and broil until cheese is melted. Top with freshly ground pepper and serve warm.

*Note: This recipe made two ginormous subs. But, it's not enough for a family. If you want to serve more than two, I'd double the recipe.