J. Kenji López‑Alt

Shaved, Smashed, Seared and Chopped: A New Way to Cook Cheesesteak | Kenji's Cooking Show

Kenji Lopez‑Alt experiments with a novel cheesesteak, swapping the classic thin‑sliced ribeye for A5 Wagyu and applying a smash‑burger searing method. After a trip to a coastal hotel restaurant inspired him, he adapts the technique by pressing the meat onto a scorching griddle, creating a caramelized crust before the traditional chopping and folding steps. The cooking process emphasizes high heat, a brief initial sear, and the incorporation of diced yellow onion and locally sourced hot peppers directly into the beef fat, allowing them to soften and caramelize. He seasons with salt, MSG, and fresh black pepper, then melts a slice of “new‑school” American cheese over the browned meat, folding it in to achieve a gooey, melty finish. Kenji substitutes a toasted Vietnamese bánh mì roll for a hoagie, noting its crisp exterior and soft interior complement the rich, fatty steak. He highlights the balance of textures—crusty bun, crunchy meat crust, tender interior, and bright pepper heat—resulting in a cheesesteak that feels both familiar and elevated. The final product delivers the classic cheesesteak’s gooey, tender profile while adding deeper umami, a pronounced crust, and a nuanced spice layer, illustrating how technique and premium ingredients can reinvent a staple dish for discerning diners.