Seafood Cheesesteaks, filled with cajun catfish and shrimp, sauteed veggies topped with swiss cheese, drizzled with a special cajun sauce. Throw a twist on traditional Philly Cheesesteaks and try The Best Seafood Cheesesteaks with Remoulade Sauce!
If you need more quick and tasty dinner recipes like this, try Soul Food In A Bowl, Easy Dirty Jerk Shrimp and Grits or Cajun Cream Shrimp Stuffed Potatoes!
WHAT IS A SEAFOOD CHEESESTEAK?
Seafood cheesesteaks seem to have originated out of the Philadelphia area and rightfully so, Philadelphia is home to the famous "Philly Cheesesteak"!
With this in mind, this is the perfect alternative for non beef eaters who want a cheesesteak style sub but may not consume red meat.
In this version of The Best Seafood Cheesesteaks with Remoulade Sauce, consider this sub a hybrid of a seafood po' boy and philly cheesesteak. Similarly cooking style and concept but exchange the beef with fish and/or shrimp with creamy cajun sauce.
WHAT INGREDIENTS ARE IN THIS SEAFOOD CHEESESTEAK?
Philly Cheesesteaks, made with soft- crusty hoagie bread, thinly shaved ribeye beef, onions and cheese. In this seafood cheesesteak version, there's fresh catfish and large shrimp, sauteed veggies in a creamy cajun sauce.
As a matter of fact, since this hoagie is a hybrid of a po'boy and cheesesteak, the sauce is similar to a remoulade sauce that pairs well with the cajun seasoned fish and shrimp.
Similar to traditional cheesesteaks but uniquely stands in its own genre of food!
Seafood Cheesesteak Ingredients
- Cooking Oil
- Catfish fish of your choice
- Medium Sized Shrimp Raw, peeled + deveined
- Broccoli
- Cajun Seasoning (Old Bay Seasoning)
- Green Bell Pepper
- Red Bell Pepper
- White Onion
- Swiss Cheese
- Hoagie Rolls
Remoulade Sauce For the Best Seafood Cheesesteaks
- Mayo
- Dijon Mustard
- Horseradish
- Cajun Seasoning (Old Bay Seasoning)
- Hot Sauce
- Worcester Sauce
DO I HAVE TO USE CATFISH IN THE SEAFOOD CHEESESTEAK?
This seafood cheesesteak is a regular recipe in our household, with that said, I've prepared it with different types of fish. You can use whatever fish you prefer but these work best:
- Salmon
- Catfish
- Whiting
- Rockfish
SUBSTITUTIONS FOR SHRIMP IN THE SEAFOOD CHEESESTEAK
In the event that you need to substitute the shrimp, here are a few items that pairs well with this seafood cheesesteak.
- Scallops
- Lobster
- Crab Meat
- Calamari
- Imitation Crab
HOW TO MAKE THE BEST SEAFOOD CHEESESTEAKS WITH REMOULADE SAUCE:
Remoulade Sauce for The Best Seafood Cheesesteaks
First, prepare the remoulade sauce by whisking together mayo, dijon mustard, horseradish, cajun seasoning, hot sauce and Worcester Sauce until thoroughly combined. Refrigerate until ready to use.
Prepare the Seafood Cheesesteak Filling
Next, pat catfish and shrimp dry with a paper towel and season with cajun seasoning and set aside.
Then, remove stems from broccoli and chop the heads in half. Slice onion, red and green peppers lengthwise and set aside. Open and slice hoagie rolls slightly enough, not opening entirely.
Sauteeing the filling for the Seafood Cheesesteaks
At this instant, in a medium pan on high heat, add 1 teaspoon of cooking oil and sear fish on both sides for 3-4 minutes until partially cooked through. Remove from pan and set aside.
Repeat steps for shrimp cooking partially through and set aside. In the same pan, add veggies and cook until soft and translucent.
While veggies are cooking, add shrimp and fish back to pan and begin breaking fish down into smaller bite sized pieces (similar to the technique used for preparing cheesesteaks) and blending all ingredients together.
While meat mixture cooks, toast hoagie rolls.
HOW TO PLATE THE BEST SEAFOOD CHEESESTEAKS WITH REMOULADE SAUCE
As soon as fish and shrimp are cooked through, separate mixture into even sections based on number of hoagie rolls you'll serve. Add slices of cheese over each divided section.
To the pan, add about 1 tablespoon of water and as smoke releases, cover the pan with a lid for 1-2 minutes until cheese fully melts.
Place melted, cheesy meat mixture into toasted hoagie rolls lined with creamy remoulade sauce and enjoy!
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The Best Seafood Cheesesteaks With Remoulade Sauce
Ingredients
- 1 teaspoon Cooking Oil
- 1 lb Catfish fish of your choice
- 1 lb Medium Sized Shrimp Raw, peeled + deveined
- 1 lb Broccoli
- 1 tablespoon Cajun Seasoning used Ole Bay
- 1.5 cups Mushrooms used Shiitake
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- ½ large White Onion
- 1 oz Swiss Cheese 3-4 slices
- 3-4 Hoagie Rolls
Remoulade Sauce
- ¼ cup Mayo
- 1 tsp Dijon Mustard
- 1.5 teaspoon Horseradish
- ½ teaspoon Old Bay Seasoning
- 1-1.5 teaspoon Hot Sauce
- ¼ tsp Worcester Sauce
Instructions
Remoulade Sauce
- In a small/medium sized bowl whisk all ingredients together and adjust seasonings to your liking. Refrigerate until ready for use.
Seafood Cheesesteaks
- Prep ingredients by patting fish and shrimp dry with a paper towel and season with cajun seasoning and set aside.
- Remove stems from broccoli and chop heads in half.
- Slice onion, red and green peppers lengthwise and set aside.
- Open and slice hoagie rolls slightly enough not opening entirely.
- In a medium pan on high heat, add 1 teaspoon of cooking oil and sear fish on both sides for 3-4 minutes until partially cooked through.
- Remove from pan and set aside. Repeat steps for shrimp cooking partially through and set aside.
- In the same pan, add veggies and cook until soft and translucent.
- While veggies are cooking, add shrimp and fish back to pan and begin breaking fish down into smaller bit sized pieces (similar to the technique used for preparing cheesesteaks) and blending all ingredients together.
- While meat mixture cooks, toast hoagie rolls.
- When fish and shrimp are cooked through, separate mixture into even sections based on number of hoagie rolls you'll serve
- Add slices of cheese over each divided section.
- To the pan, add about 1 tablespoon of water and as smoke releases, cover the pan for 1-2 minutes until cheese fully melts.
- Place melted, cheesy meat mixture into toasted hoagie rolls lined with creamy remoulade sauce and enjoy!
Farrah H says
I can’t wait to try this!! It looks delicious. I am not a horseradish fan... can I leave it out?
Carita says
You totally can! The sauce will still work. The horseradish gives a spice-peppery flavor so you're fine if you still add the hot sauce! 🙂
Nick M says
Tried this recipe! OMG so good! Thanks for this.
Wilma Mathis says
These are perfect for a easy weeknight meal! Easy to follow instructions! Thanks for the twist on an old recipe! Gotta love seafood !