Savory Philly Cheesesteak Cheesecake
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Football season is here! What's your hometown team? I live in North Carolina but my first football love was and will always be the Philadelphia Eagles. Philly is the city of my birth and I'll always be an Eagle fan on the low. In celebration, I’ve joined a group of bloggers from all over the country to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!
To ad to the celebration, I've made a SUPER FANTASTIC tailgate recipe to end ALL tailgate recipes: Philly Cheesesteak Cheesecake.
That's right.
Philly. Cheesesteak. Cheesecake.
It's a savory cheesecake with a wheat cracker crust filled with cream cheese and provolone cheese, topped with tender slices of top round steak, sautéed peppers and onions with the option of a layer of Cheez Whiz. It's pretty epic, y'all.
I *know* green peppers aren't normally found on a cheesesteak but sometimes you gotta give the people what they want. "Cheesesteaks" sold down south all usually served with them and they don't know any better. Sweet peppers? Yeah. Hot peppers? ABSOLUTELY. Green peppers? Eh. But you gotta admit--the peppers look good! And so is this savory dish!
Take a look. Check it out. It'll make all of your tailgate dreams come true. Serve it as is or with crudités. Your guests and friends will thank you.
Savory Philly Cheesesteak Cheesecake
Yield: 6-8
It's a savory cheesecake with a wheat cracker crust filled with cream cheese and provolone cheese, topped with tender slices of top round steak, sautéed peppers and onions with the option of a layer of Cheez Whiz. It's pretty epic, y'all.
Ingredients
Wheat Cracker Crust
- 2 1/2 cups wheat cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Filling and Topping
- 14 ounces cream cheese, softened
- 2 1/2 cups Provolone cheese, shredded
- 2 Tablespoons flour
- 1 teaspoon Worcestershire sauce
- 1/4 cup cream or whole milk
- 3 eggs
- 1/2 tsp oil
- 1/2 lb top round or sirloin, sliced thin
- 1/2 green pepper, sliced thin
- 1/2 cup white onion, sliced
- 1/2 tsp seasoned salt
Instructions
- Preheat oven to 375F. Place steak in freezer for 30 to 45 minutes; this will make it easier to slice.
- In a medium bowl, mix together the wheat cracker crumbs, melted butter, salt and cayenne pepper in a small bowl. Press into the bottom and up the sides of an 9-inch springform pan. Set aside.
- In a large bowl, beat the cream cheese until smooth and fluffy. Beat in the Provolone cheese, flour, Worcestershire sauce until combined. Gradually beat in the cream then beat in the eggs, one at a time. Pour on top of the wheat cracker crust. Bake 40-45 minutes or it is almost set (it will feel firm when touched and still wiggle a little bit when moved). Let cool until room temperature. Remove the side of the pan before adding the steak topping.
- Remove the steak from the freezer and slice very thinly. Heat the oil in medium saute pan over medium-high heat. Add the peppers and onions and cook until soft. Season with seasoned salt and add steak. Sauté for 2-4 minutes.
- Spoon the steak mixture over the cheesecake. OPTIONAL: top the steak with a drizzle of Cheez Whiz.
Calories
719.50Fat (grams)
49.41Sat. Fat (grams)
26.28Carbs (grams)
33.02Fiber (grams)
2.88Net carbs
30.14Sugar (grams)
9.57Protein (grams)
36.78Sodium (milligrams)
1115.45Cholesterol (grams)
235.99Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
IT'S TAILGATE TIME
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
why combine main course with desert ?
ReplyDeleteFirst of all, it's not a "desert" or a dessert. It is a savory food item. It's not masquerading as a confection or sweet. Next time read the instructions when you open the package.
ReplyDeleteWe love savory cheesecake in our house - can't wait to give this one a try!
ReplyDeleteSo anxious to try this! What type and brand of wheat crackers do you use?
ReplyDelete