Napa Valley Cheesesteak

This Napa Valley Cheesesteak is made using Gary’s QuickSteak Sirloin!

Gary's QuickSteak 100% Sirloin Beef
Napa Valley Cheesesteak

Napa Valley Sirloin and Brie Cheesesteak

Total Time 10 minutes
Servings 1 8" sub


  • 1 4oz Gary’s QuickSteak Sirloin puck
  • 1 Tbsp cooking oil
  • 2 oz sliced onion
  • 3 oz sliced portabella mushrooms
  • 1/2 C Merlot or red wine
  • 1 8 inch crusty baguette roll, split
  • 1 2oz slices Brie cheese
  • 4 oz prepared apple chutney


  • Heat oil in large pan to 350 F, Place steak, onion and mushrooms in and let sizzle for 30 seconds.
  • Flip steak, let cook 20 seconds, separate slices and mix in onion/mushrooms.
  • Finish cooking steak, add wine and let reduce down halfway while mixing in steak and mushrooms.
  • Arrange steak mixture to be the same size of the roll and top with brie cheese.
  • Place hinged roll over meat and cheese and allow to melt.
  • Slide spatula under inverted steak and flip right-side up. Top with apple chutney.


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