RECIPE: Make Big Dave’s Cheesesteaks Dave’s Way Beef Cheesesteak
I’m a big fan of Big Dave’s Cheesesteaks and always order their fully loaded Dave’s Way cheesesteak. I would love to be able to make this at home for my family. Would it be possible to get the recipe? — Enjoli Williams, Snellville
Derrick Hayes, founder and CEO of Big Dave’s Cheesesteaks, happily shared the recipe. Hayes wrote, “This recipe is a classic, true cheesesteak. Everything in the Dave’s Way cheesesteak is a marriage. It’s all about the combination of the right bread, the right seasoning and the right toppings. But this specific recipe is so much more than a sandwich to me. It’s a way to honor my late father who inspired my business. And now he’s watching over me as I share it with the world!”
The restaurant’s cheesesteaks are served on hoagie rolls from Philadelphia-based Amoroso’s and you can buy them, too, shipped to you in cases of 48. For those who don’t want to acquire quite so many hoagie rolls, Hayes says, “You can use your favorite Italian-style split-top roll. But it isn’t a true Big Dave’s Cheesesteak without Amoroso!”
Big Dave’s Cheesesteaks also makes its own cheese sauce, but Hayes says it’s fine to use Cheez Whiz. In addition, its all-purpose spice, a combination of salt, sugar, spices and onion and garlic, is available for purchase at any Big Dave’s Cheesesteak location or online at bigdavesway.com/shop.
At Big Dave’s, this sandwich is considered one serving, but we found it hearty enough to serve two.
Big Dave’s Cheesesteaks Dave’s Way Beef Cheesesteak
- 1 tablespoon vegetable oil
- 9 ounces thinly sliced rib-eye steak
- 1 teaspoon Big Dave’s All Purpose Spice
- 2 tablespoons sliced white onion
- 2 tablespoons sliced bell pepper
- 2 tablespoons sliced white mushrooms
- 3 pickled banana peppers, sliced
- 1/2 cup Cheez Whiz
- 3 slices white American cheese (about 2 ounces)
- 1 slice provolone (about 1 ounce)
- 2 tablespoons water
- 1 (10-inch) hoagie roll
- In a 12-inch skillet or on a griddle, heat vegetable oil over high heat. When oil is shimmering, add steak and sprinkle with seasoning. Give the beef a good stir, then add onion, bell pepper, mushrooms and banana peppers. As the steak and vegetables are cooking, chop the ingredients together using a spatula and turn frequently. When the steak is cooked through and vegetables are translucent, about 4 minutes, shape the mixture into a 12-inch log. Spoon Cheez Whiz over meat, then top with American cheese and provolone slices. Pour water around the log. Slice hoagie roll lengthwise, leaving one side attached. Open it like a book and place cut-side down over log. Cook 1 minute so the bread is steamed, then using a spatula quickly flip the bread and its filling right-side up. Scoop up any filling that remains in the skillet or on the griddle and add to the sandwich. Cut in half and serve immediately.
Nutritional information
Per serving: Per serving: 786 calories (percent of calories from fat, 56), 49 grams protein, 38 grams carbohydrates, 12 grams total sugars, 5 grams fiber, 50 grams total fat (22 grams saturated), 168 milligrams cholesterol, 2,189 milligrams sodium.From the menu of ... Big Dave’s Cheesesteaks, 4495 Jonesboro Road, Forest Park; 470-973-2600, bigdavesway.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
