Cooking Index - Cooking Recipes & IdeasNew York-Style Philly Cheese Steak Recipe - Cooking Index

New York-Style Philly Cheese Steak

Courses: Main Course, Sandwiches
Serves: 4 people

Recipe Ingredients

  Gary's Secret Onions
3 tablespoons 45mlKosher salt
1 tablespoon 15mlSansho (Japanese pepper)
1 tablespoon 15mlCoarsely-ground black pepper
1 teaspoon 5mlSmoked paprika
1/2 teaspoon 2.5mlChili powder
1/2 teaspoon 2.5mlCayenne
1/4 teaspoon 1.3mlGround tamarind
1/4 teaspoon 1.3mlRed pepper flakes
1/4 teaspoon 1.3mlToasted coriander seeds
1/4 teaspoon 1.3mlDried juniper berries
1/4 teaspoon 1.3mlDried thyme
1/4 teaspoon 1.3mlDried rosemary
1/4 teaspoon 1.3mlDried oregano
1/4 teaspoon 1.3mlDried sage
1/4 teaspoon 1.3mlGround cloves
1/4 teaspoon 1.3mlGround cumin
1   Dried bay leaf - crumbled
3   Spanish onions - thinly sliced (large)
2 tablespoons 30mlVegetable oil
  Tangy Relish and Cheese Steak
1/3 cup 78mlKetchup
2 tablespoons 30mlCapers
2 tablespoons 30mlCornichons - diced
2 tablespoons 30mlDrained green peppercorns
  = (packed in water)
1 1/2 teaspoons 7.5mlCelery salt
5 tablespoons 75mlChampagne vinegar
3 tablespoons 45mlBalsamic vinegar
2 teaspoons 10mlVegetable oil
1 lb 454g / 16ozRib-eye - very thinly sliced
  By your butcher
12   White American cheese
4   Poppy seed kaiser rolls - split

Recipe Instructions

Make Gary's Secret Onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.

Make the Tangy Relish And Cheese Steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.

When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.

Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

This recipe yields 4 servings.

SARA'S SECRETS with Sara Moulton - (Show # SS-1C15) - from the TV FOOD NETWORK


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