Nowadays Cheesesteak

Nothing beats the cheesy goodness of this hot and crispy nugget cheesesteak. This sando is over the top loaded with a delicious caramelized onion aioli and a homemade roasted garlic cheese sauce. Just don't forget those cherry peppers! Pure perfection. 👌

Cook Time: 30 minute (1 hour to roast garlic) | Makes:  4 sandwiches

Ingredients:

• 20 Nowadays nuggets, cooked
• Hot or mild sweet cherry peppers
• 4 Sandwich rolls

Caramelized onion aioli:

• 1 yellow onion, diced
• 1 TB olive oil
• 1 cup mayo*
• 1 tsp onion powder
• Salt & pepper

Roasted garlic cheese sauce:

• ½ cup raw cashews
• 2 TB nutritional yeast
• 1 TB miso paste
• ¼ c white wine (optional)
• 1 tsp salt
• 1 TB dijon mustard
• 1 TB tapioca flour
• 2 small heads garlic, roasted and peeled (see note)
• 2 cups water

Method:

1. Heat a saute pan over medium-low heat. Add olive oil and diced onions. Season with salt and pepper. Cook slowly for 20-30 minutes until deep golden brown and sweet. 
2. While the onions cook, you can make your roasted garlic cheese sauce. Place cheese sauce ingredients into the blender and blend until smooth. 
3. Pour cheese mixture into a medium saucepan and cook over medium heat stirring frequently as the sauce thickens.
4. Once your onions are cooked and caramelized mix with mayo, onion powder and additional salt and pepper to taste.
5. Assemble your sandwich by toasting the roll, and smear on a generous amount of onion aioli. Load on the nuggets, mild or hot cherry peppers and a generous amount of cheese sauce over the top. 

*Your preferred: Nowadays, we prefer the deliciousness of plant-based milk & dairy products. Try them out if you haven’t already!

NOTE: To roast garlic. Cut ¼” off the top portion off the head of garlic (exposing the cloves inside), drizzle with olive oil, wrap into a foil packet and roast in a 400º oven for 60 minutes.