Grilled Philly Cheese Steak with Tomato and Red Pepper Soup

This dish puts two classic sandwiches into one crispy baguette, using roast beef and peppers to redefine your childhood grilled cheese and tomato soup.
Photo by Noah Fecks / Styling by Nadine Beauchamp

Scott Andriani, chef, Monarch Rooftop & Indoor Lounge, New York City

Chef Andriani turns out the two dishes and other comforting classics at nightlife impresario Ric Addison’s Monarch Rooftop & Indoor Lounge in midtown Manhattan. Together, the sandwich and soup pair well with MacMurray 2014 Pinot Noir from the Russian River Valley. “It boasts romantic lavender and dark cherry notes, which complement the beef,” says Genese DeBeaux, head bartender at Monarch Rooftop & Indoor Lounge. “Its acidity works well with the bright notes of the tomato soup.”

Classic Comfort Food Makeovers
Ingredients for Grilled Philly Cheese Steak
  • 1 crusty baguette
  • 8 slices American cheese
  • 8 ounces oven-roasted beef, thin sliced
  • 1 green bell pepper, thin sliced and sautéed until soft
  • 1 medium onion, thin sliced and sautéed until translucent
  • 1 tablespoon mayonnaise
  • 1 tablespoon unsalted butter
Directions for Grilled Philly Cheese Steak

Slice baguette horizontally, and cut into 4 sandwich-sized sections. Place cheese on both sides of each section, and layer meat, peppers and onions in between. Close sandwich and rub mayonnaise on outside. Melt butter in frying pan over medium heat. Add sandwiches, and weigh down with sandwich press or another heavy pan. After 2 minutes, flip and repeat. Serves 4.

Roasted cherry tomato and red pepper soup
Photo by Noah Fecks / Styling by Nadine Beauchamp
Ingredients for Roasted Cherry Tomato and Red Pepper Soup
  • 2 pints cherry tomatoes
  • 2 sprigs fresh thyme
  • 3 cloves garlic
  • 1 large red bell pepper, seeded and sliced thin
  • 7 tablespoons extra-virgin olive oil
  • 1 tablespoon flaky salt, preferably Maldon, plus more for garnish
  • 6 leaves Thai basil, thin sliced
  • 1 teaspoon chives, thin sliced (for garnish)
Directions for Roasted Cherry Tomato and Red Pepper Soup

Heat oven to 400˚F. Toss tomatoes, thyme, garlic and red pepper with 2 tablespoons olive oil and salt. Spread evenly on baking sheet and bake for 45 minutes. Remove from oven and let rest for 10 minutes. Add to blender, and process with remaining 4 tablespoons olive oil until smooth. Keep warm until ready to serve.

Stir in basil just before serving. Divide into 4 bowls. Drizzle with remaining olive oil. Garnish with chives and salt. Serves 4.

Published on January 18, 2018
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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