Sunday, July 31, 2011
philly cheese steaks
This sandwich is delicious. This was not the first time I've made it but it had been a while so I happily anticipated dinner tonight. You've got to try it. Really. For more great Rachael Ray recipes go to Saturdays with Rachael Ray.
mikey from philly cheese steaks (Rachael Ray cookbook, can't recall which one)
1 1/2 pounds thick-cut sirloin (I bought thinly sliced)
4 tablespoons extra-virgin olive oil, plus more for drizzling
coarse salt and coarse black pepper
1 red bell pepper, seeded and sliced
5 garlic cloves, 3 chopped and 2 cracked from the skin
1 large loaf ciabatta bread or other chewy Italian bread (or to simplify buy garlic bread)
1/2 cup grated Pecorino Romano cheese, a couple of generous handfuls
1/2 cup dry red wine (I omitted)
1/2 cup beef stock
1 cup tomato sauce
3 tablespoons capers, drained and coarsely chopped
a fistful of fresh flat-leaf parsley, coarsely c hopped
8-ounce chunk sharp provolone cheese (I used sliced provolone)
Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tablespoons of the EVOO in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for a minute or two to caramelize evenly all over- keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go two more times around the pan with the EVOO and reduce the heat to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper and cook, stirring frequently for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the bread on a broiler pan and toast until golden. Once toasted, rub the bread with the garlic, drizzle with EVOO and top with grated Pecorino Romano and some black pepper. Slice the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Add the wine to the vegetables and cook down for 1 minute. Add the stock then the tomato sauce, capers and parsley and bring to a bubble. Slice the meat (I sliced mine) and any juices back into the pan and heat through for 2 to 3 minutes.
Shred the provolone with a box grater or slice thin. Pile the meat and vegetables evenly over the loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly. Cut each open-faced sammy into 4 sections, transfer to each plate with a large spatula, and serve.