New York-Style Philly Cheese Steak

Recipe Ingredients

		Gary's Secret Onions
3 tablespoons	45ml	Kosher salt
1 tablespoon	15ml	Sansho (Japanese pepper)
1 tablespoon	15ml	Coarsely-ground black pepper
1 teaspoon	5ml	Smoked paprika
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Cayenne
1/4 teaspoon	1.3ml	Ground tamarind
1/4 teaspoon	1.3ml	Red pepper flakes
1/4 teaspoon	1.3ml	Toasted coriander seeds
1/4 teaspoon	1.3ml	Dried juniper berries
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Dried rosemary
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried sage
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground cumin
1		Dried bay leaf - crumbled
3		Spanish onions - thinly sliced (large)
2 tablespoons	30ml	Vegetable oil
		Tangy Relish and Cheese Steak
1/3 cup	78ml	Ketchup
2 tablespoons	30ml	Capers
2 tablespoons	30ml	Cornichons - diced
2 tablespoons	30ml	Drained green peppercorns
		= (packed in water)
1 1/2 teaspoons	7.5ml	Celery salt
5 tablespoons	75ml	Champagne vinegar
3 tablespoons	45ml	Balsamic vinegar
2 teaspoons	10ml	Vegetable oil
1 lb	454g / 16oz	Rib-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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.