Savory Philly Cheesesteak Cheesecake
Makes one 9-inch cake
For the crust:
•2½ cups wheat cracker crumbs
•½ cup unsalted butter, melted
•½ teaspoon salt
•¼ teaspoon cayenne pepper
For the filling and topping:
•14 ounces cream cheese, softened
•2½ cups provolone cheese, shredded
•2 tablespoons flour
•1 teaspoon Worcestershire sauce
•¼ cup cream or whole milk
•½ lb. top round or sirloin, sliced thin
•½ teaspoon oil
•½ green pepper, sliced thin
•½ cup white onion, sliced
•½ teaspoon seasoned salt
•Cheez Whiz for garnish, if desired
Preheat oven to 375 degrees. Place steak in freezer for 30 to 45 minutes to make it easier to slice.
In a medium bowl, mix together the wheat cracker crumbs, melted butter, salt, and cayenne pepper. Press into the bottom and up the sides of an 9-inch springform pan. Set aside.
In a large bowl or using a stand mixer, beat the cream cheese until smooth and fluffy. Beat in the provolone cheese, flour, and Worcestershire sauce until combined. Gradually beat in the cream (or milk), then beat in the eggs, one at a time.
Pour on top of the wheat cracker crust. Bake 40 to 45 minutes or until it is almost set (it will feel firm when touched and wiggle a little bit when moved). Let cool to room temperature. Remove the side of the pan before adding the steak topping.
Remove steak from the freezer and slice very thin. Heat the oil in a medium sauté pan over medium-high heat. Add the green pepper and onion and cook until soft. Season with seasoned salt.
Add steak and sauté for 2 to 4 minutes.
Spoon the steak mixture over the cheesecake. Optional: Top the steak with a drizzle of Cheez Whiz.
Source: Courtesy of Nikki Miller-Ka of Nik Snacks, niksnacksonline.com