Monday, January 16, 2012

Philly Cheese Steak Sandwich

 

If you're looking for a delicious sandwich for those cold days lunch or dinner.  Here I have a recipe that you would certainly enjoy.  A little twist to one of the fave classics.  Philly Cheese Steak Sandwich.

I saw the recipe originally on one of the Throwdown episodes and decided to give it a try.  I was not mistaken.  This is delicious! It looks like a long prep but I promise, if you plan ahead, or even make the mushrooms, onions and peppers in advance, you'll be enjoying this jewel in a very short time!


Ingredients:

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows


Directions:

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.


Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.


Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

- For the Provolone Sauce:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

- For the Sauteed Mushrooms:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

- For the Caramelized Onions:

2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

- For the Sauteed Peppers:

2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Source:  Recipe courtesy of "Food Network" - Throwdown - Bobby Flay

6 comments:

Pilar said...

Que rico, una vez los hice y realmente valen la pena.
La foto me dio mucha hambre.

Pamela said...

QUÉ SÁNGUCHOTE!! QUEDA PARA EL INVIERNO, CIERTAMENTE CON ESTOS CALORES QUE HAY TODAVÍA POR ACÁ NO SE DISFRUTARÍA COMO EN UNA TARDE FRÍA. BESITOS

Pamela said...

QUÉ SÁNGUCHOTE!! QUEDA PARA EL INVIERNO, CIERTAMENTE CON ESTOS CALORES QUE HAY TODAVÍA POR ACÁ NO SE DISFRUTARÍA COMO EN UNA TARDE FRÍA. BESITOS

Claudia Varleta said...

Un sandwich muy completo para dejarlos sin hambre. Cariños

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