Hibachi Yum Yum Cheesesteaks with White Miso Queso

Hibachi Yum Yum Cheesesteaks with White Miso Queso

Crystals S., submitted this tasty number in our Most Aussome Recipe Contest. Caramelized onions and mushrooms, topped with our melted Sharp Cheddar and delicious miso sauce is a flavor bomb!

Servings 4


Spicy Yum Yum Sauce:

  • 1/2 cup good quality mayonnaise
  • 2 teaspoons sriracha
  • 1 1/2 teaspoons ketchup
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon onion powder
  • 1 pinch salt
  • 1 pinch black pepper

White Miso Queso:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • 1 tablespoon white miso
  • 3/4 cup lukewarm whole milk
  • 3.5 ounces Old Croc Sharp Cheddar shredded

Caramelized Onion and Shiitake Mushrooms:

  • 2 tablespoons canola oil divided
  • 1 medium sweet onion halved and thinly sliced
  • 1/4 teaspoon salt
  • 1/8 tsp black pepper
  • 4 ounces cleaned shiitake mushroom caps sliced into 1/4 inch strips

Blistered Shishito Peppers:

  • 1 tablespoon canola oil
  • 1 1/2 cups shishito peppers stems removed
  • 1 pinch salt


  • 1 tablespoon canola oil
  • 1/2 teaspoon toasted sesame oil
  • 16 ounces boneless top sirloin frozen for 1 hour
  • 1 tablespoon less sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 2 pinches salt
  • 2 pinches black pepper


  1. For Assembly:
  2. 4 sesame hoagie rolls, split 3/4 through and toasted
  3. Instructions:
  4. Spicy Yum Yum Sauce:
  5. Stir together all ingredients until combined. Cover and chill until assembling sandwiches.
  6. White Miso Queso:
  7. In a small saucepan over medium heat melt the butter. Whisk in the flour and cook for 1 minute. Stir in the miso and about 1/4 cup milk. Whisk until smooth. Whisk in remaining milk and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in the cheese until fully melted. Set aside, keeping warm.
  8. Caramelized Onions and Shiitake Mushrooms:
  9. In a large cast iron skillet over medium heat add 1 tablespoon oil. Add the onion, salt and pepper. Cook for 10 minutes, stirring occasionally. Add remaining tablespoon on oil and the mushrooms. Cook another 10 minutes or until onion and mushrooms are nicely browned. Spoon mixture into a bowl and keep warm.
  10. Blistered Shishito Peppers:
  11. Add the oil to the pan and turn heat to medium high. Add the peppers and salt. Cook until skins are charred blistered in places. Add to the bowl with the mushrooms.
  12. Steak:
  13. Wipe out the skillet and place over high heat with both types of oil. Slice steak as thinly as possible and add to the pan. Stir in the remaining ingredients. Use a metal spatula in a chopping motion to tenderize the steak. Flip steak pieces over. Cook just until browned on both sides. Remove from heat.
  14. For Assembly:
  15. Place a roll on each of 4 places. Spread the bottom of each roll with 1 tablespoon yum yum sauce. Reserve remaining sauce for another use. Top with the steak, spooning rendered juices over top. Spoon the vegetable mixture over steak, then drizzle with a generous spoonful of queso.