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a philly cheesesteak on a cutting board

Black Truffle Sriracha Cheesesteak

  • Author: Chef Justin O'Neill
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch


  • 5 tablespoons Black Truffle Sriracha blend, divided
  • 1 lb ribeye, boneless (or 1214 oz leftover cooked steak)
  • ¼ lb cremini mushrooms, sliced
  • ½ yellow onion, diced
  • 6 tablespoons butter
  • ½ lb American cheese singles
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk 
  • your favorite rolls


  1. Season ribeye with Black Truffle Sriracha seasoning, let stand for 5 minutes then grill for 3-4 minutes per side and let rest. 
  2. In a small sauce pan, melt 4 tablespoons butter and whisk in flour. Cook 1 minute, then add milk and bring to low boil, reduce to simmer and cook for 1 minute then reduce to low. Add 1 tablespoon Black Truffle Sriracha blend and whisk in 1 slice of cheese at a time until completely combined. In a 10 inch pan over medium high heat, add remaining butter, sliced onions, sliced mushrooms, and minced garlic, saute for 5-8 minutes until onions are translucent.
  3. Now assemble these bad boys and enjoy!

Keywords: cheesesteak, philly cheesesteak, black truffle sriracha