Sirloin Steak Tip Sandwich with Dubliner Cheese

I love a good cheesesteak. Because I am, after all, a human being, and my puny human brain can’t possibly hope to compete with the ridiculously addictive, downright diabolical combination of animal protein, refined carbohydrates, melty, fatty cheese, sweet onions, and buckets of salt. Sometimes, I’ll throw some mayonnaise on their for good measure, as a final kiss-off to my cardiologist* and almost sure-fire guarantee that Jillian will get to collect on my life insurance policy.

*Just kidding. I don’t have a cardiologist. I prefer to keep the inner workings of my body a mystical secret, like “clairvoyance” or “the way car engines work.”

I like highbrow steak and cheese sandwiches, with whole slabs of rare ribeye served open-face with compound roquefort butter on thick slices of sourdough made with a 100-year-old starter. So-called “authentic” cheesesteaks, smeared with Cheez Wiz and served by surly guys from neon-soaked buildings where the customers include barely-conscious drunks, and pregnant women smoking. Lowbrow cheesesteaks, like the ones you find served in the grim, second floor dining room of a Korean deli in NYC. High, low, good, or bad, I love and appreciate the cheesesteak in any form.

For this version of the classic, I wanted to dial up each element of the sandwich, to satisfy a red meat craving that I had been nursing for about a week. Using chopped steak tips (cooked with lots of ground black pepper) makes this a substantial meal, and rather than sliced American or provolone cheese, I whipped up a quick cheese sauce using Irish “Dubliner” cheese, which has lots of cheddar flavor and a bit of nuttiness, like you’d find in a parmesan. The resulting sandwich is a beast; the kind of meal that sustains you right through bedtime.

Sirloin Steak Tip Sandwich with Dubliner Cheese Sauce and Caramelized Onions
Serves 2
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
1197 calories
53 g
280 g
72 g
84 g
36 g
559 g
1414 g
12 g
0 g
31 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1197
Calories from Fat 638
% Daily Value *
Total Fat 72g
Saturated Fat 36g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Cholesterol 280mg
Sodium 1414mg
Total Carbohydrates 53g
Dietary Fiber 3g
Sugars 12g
Protein 84g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 yellow onion, thinly sliced
  2. 1 tablespoon vegetable oil
  3. 3/4 pound sirloin steak tips, cut into 1/2 inch pieces
  4. 2 tablespoons worcestershire sauce
  5. 1 tablespoon butter
  6. 2 tablespoons flour
  7. 1 cup milk
  8. 8 ounces Dubliner cheese, shredded
  9. 1/4 teaspoon cayenne pepper
  10. 1 teaspoon smoked paprika
  11. Salt and pepper, to taste
  12. 2 sandwich rolls, sliced
  1. Heat vegetable oil in a sauté pan over low heat. Add onions and a pinch of salt and cook, stirring occasionally, until onions slowly turn brown and sweet. This process should take about a half an hour.
  2. Meanwhile, in another pan, combine steak tips, salt, pepper, and worcestershire sauce over high heat. Cook to desired doneness, a few minutes or more.
For the cheese sauce
  1. In a small saucepan, melt butter over medium heat. Add flour, whisking constantly, until flour beings to darken and turn brown. Add milk, stirring constantly, and simmer until mixture thickens, about three minutes. Remove from heat, and add cheese, cayenne, and paprika. Adjust seasoning with salt and pepper, to taste.
To assemble
  1. Spread each side of each hoagie roll with some of the cheese sauce. Add meat, caramelized onions, and more cheese sauce. Sprinkle with a few dashes of your favorite hot sauce, if desired, and serve immediately.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. I thought you might like to know that I caramelize large batches of onions in my slow cooker. Just peel and thinly slice and put in the cooker. Add some butter or olive oil. Cook for 10 to 12 hours. The recipe says high but my cooker is hot so I use low. They’ll keep for 1 or 2 weeks in the fridge or 6 months in the freezer. I freeze in small containers. A real time saver.

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