Fugazi at Revelry Brewing Co. Food Review

Pro tips

• Use prime rib or high-grade ribeye; slice against the grain into thin strips for maximum tenderness.
• Toast dried porcini in a dry skillet before grinding to intensify umami flavor in the rub.
• Sear the rubbed meat over high heat until the crust sets, then reduce heat to avoid burning the porcini seasoning.
• Melt cheese over the warm meat off-heat so it coats evenly without scorching the rub.

Substitutions

• Dried porcini → dried shiitake (earthier, slightly less umami)
• Prime rib → ribeye or strip steak (more economical, similar texture)
• Provolone → sharp cheddar or fontina (bolder flavor profile)

Storage & make-ahead

Refrigerate leftover sandwich wrapped in foil; reheat gently in a 300°F oven for 5-7 minutes. Prepare the rub and slice beef a day ahead.

What makes a porcini rub different from a regular seasoning?

Dried porcini mushrooms are finely ground into the rub, adding concentrated umami and earthy depth that enhances beef's natural savory notes.

What cheese works best on a prime rib cheesesteak?

Provolone or American cheese are traditional choices; both melt evenly and complement beef without overpowering the porcini rub.

Can you make this at home with regular steak?

Yes. Use high-quality ribeye or strip steak sliced thin. Prime rib works but is expensive for a sandwich—ribeye delivers similar tenderness at lower cost.

How do you apply a porcini rub so it stays on the meat?

Pat the beef dry first, then press the rub firmly into the surface. Let it sit 15-30 minutes before cooking so it adheres during searing.