Slapfish and Nathan’s Lobster Cheesesteak


  • 2 ea. 1¼ lb. Lobsters
  • 1 lb. Boneless Ribeye Steak, sliced
  • 2 ea. Large Onions, caramelized
  • 2 slices American Cheese
  • 2 ea. Wide Baguettes, ¾-split
  • Chives, chopped, to garnish
  • Butter, as needed
  • Flavorless oil, as needed
  • Salt and pepper, as needed
  • Steak sauce, as needed


Cook both lobsters for about 6 to 8 minutes, and cool in an ice bath. Remove meat, keeping claws and knuckles intact but chopping tails into large chunks. Toss in butter; keep warm.

Season steak with salt and pepper. Heat oil in a large cast iron skillet until smoky hot; add beef and sear; cook to medium rare. Remove from heat, add steak sauce, to taste, and combine with onions.

Pile meat and lobster onto baguettes, top with cheese and place under broiler to melt. Sprinkle with chives, and serve immediately. Makes 2 servings.

Executive Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach, California, from Food Fanatics® magazine