New York-Style Philly Cheese Steak Recipe - Cooking Index
New York-Style Philly Cheese Steak Recipe - Cooking Index
| Gary's Secret Onions | ||
| 3 tablespoons | Kosher salt | |
| 1 tablespoon | Sansho (Japanese pepper) | |
| 1 tablespoon | Coarsely-ground black pepper | |
| 1 teaspoon | Smoked paprika | |
| 1/2 teaspoon | Chili powder | |
| 1/2 teaspoon | Cayenne | |
| 1/4 teaspoon | Ground tamarind | |
| 1/4 teaspoon | Red pepper flakes | |
| 1/4 teaspoon | Toasted coriander seeds | |
| 1/4 teaspoon | Dried juniper berries | |
| 1/4 teaspoon | Dried thyme | |
| 1/4 teaspoon | Dried rosemary | |
| 1/4 teaspoon | Dried oregano | |
| 1/4 teaspoon | Dried sage | |
| 1/4 teaspoon | Ground cloves | |
| 1/4 teaspoon | Ground cumin | |
| 1 | Dried bay leaf - crumbled | |
| 3 | Spanish onions - thinly sliced (large) | |
| 2 tablespoons | Vegetable oil | |
| Tangy Relish and Cheese Steak | ||
| 1/3 cup | Ketchup | |
| 2 tablespoons | Capers | |
| 2 tablespoons | Cornichons - diced | |
| 2 tablespoons | Drained green peppercorns | |
| = (packed in water) | ||
| 1 1/2 teaspoons | Celery salt | |
| 5 tablespoons | Champagne vinegar | |
| 3 tablespoons | Balsamic vinegar | |
| 2 teaspoons | Vegetable oil | |
| 1 lb | Rib-eye - very thinly sliced | |
| By your butcher | ||
| 12 x | White American cheese | |
| 4 | Poppy seed kaiser rolls - split |
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
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