While the original recipe calls for a breadcrumb crust, my taste testers much preferred a crustless version. A few other tweaks I made to Whalen’s savory version include adding another egg to give the filling a consistency more akin to quiche, and pulsing the rib-eye steak in a food processor separately from the cheese, egg and milk filling so that the meat gets minced into small bits instead of being pureed to a smoothness with the dairy products. After all, if you’re going to eat cheesesteak, you want the satisfaction of chewing on meat.
If you’ve ever been to the City of Brotherly Love, you know there’s no love lost between Philly cheesesteak rivals Pat’s and Geno’s. But with this recipe, the essential components of cheesesteak and cheesecake get along just fine.