January 2015

Pick Up a Copy!


Richard Rudisill

- Richard Rudisill

The Ultimate Steak Sandwich

By Troy Gagliardo

Posted: Friday, Aug. 29, 2014

Share Share

Chef Troy Gagliardo

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

There is no denying that meat, cheese and bread are an awesome combination. Burgers are super juicy, charred, cheesy and handheld so what could possibly be better than that? A cheese steak sandwich of course. Just like in Philly, where the cheese steak was born and still reigns supreme, this “Motown” will deliver the goodness.

For this recipe sirloin steak is used, but could easily be replaced with rib eye, skirt steak, flank steak or even strip steak. The meat gets a quick poke with a fork to allow the marinade of balsamic vinegar and hot sauce to penetrate the meat. Grill outside, until slightly charred while still being moist and juicy on the inside, is key to making this the ultimate steak sandwich.

Slice thin and pile into a fluffy soft bun. Top with grilled mushrooms and onions and then the best part…gooey, melty, easy to make havarti cheese sauce. For those who dare, thin sliced fresh jalapeno peppers for a fiery contrast. While perfect any time of year, this will make a great addition to any tailgate party or football celebration this fall.

For more great recipes from Chef Troy visit www.cheftroy.net and be sure to catch Troy on WCCB Charlotte’s Rising morning show every week 7-9 am for “Troy’s Everyday Eats” cooking show.

Motown Cheese Steak Sandwich


• 4 Each-Hoagie Rolls

• 1 1/2 Pounds-Sirloin Steak-thick cut

• 1/2 Each-Red Onion-cut into thick slices

• 2 Each-Portabella Mushrooms

• To Coat-Canola Oil

• To Taste-Balsamic Vinegar

• To Taste-Hot Sauce

• To Taste-Chef Troy’s Spice Mix

Havarti Cream Sauce

• 1 Tablespoon-Unsalted Butter

• 1 Tablespoon-Flour

• 2 Cups-Heavy Cream

• 4 Ounces-Havarti Cheese, thin sliced and cut into small strips or grated

• To Taste-Kosher Salt/Black Pepper


1. Place sirloin on a sheet tray and poke with a fork all over.

2. Drizzle on a little balsamic vinegar, shake on some hot sauce and a touch of oil.

3. Flip steak coating with marinade and leave out at room temp for at least 30 minutes, flipping occasionally.

4. In a sauce pot melt butter over medium heat and whisk in flour until smooth.

5. Add heavy cream, whisk to combine and cook until thickens.

6. Once cheese sauce has thickened slightly add havarti cheese and stir to combine.

7. Keep on very low heat until ready to use, stirring frequently (add a splash of cream or milk if sauce becomes too thick).

8. Preheat grill for direct grilling on medium high heat.

9. Season steak with Spice Mix, place on grill and char steak on both sides.

10. When steak reaches desired temperature, remove and allow to rest.

11. Oil/season and grill onions on both sides until charred.

12. Oil/season mushrooms, place on grill gill side up and drizzle in a little balsamic vinegar.

13. Cook just long enough to warm through, remove and begin assembling sandwich.

14. Slice each hoagie roll long ways almost all the way through to make a pocket.

15. Place on grill cut side down and grill until inside is toasted.

16. Chop onions into bite size pieces, slice mushrooms into long thin strips and set both aside.

17. Slice steak into thin strips and assemble sandwich.

18. Evenly distribute steak in all four rolls and top with havarti cream sauce.

19. Top with onions/mushrooms and serve.

Hide Comments

This affects comments on all stories.

Cancel OK

The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

Have a news tip? You can send it to a local news editor; email local@charlotteobserver.com to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.

  Read more