OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"
Provided by Food Network Kitchen
Time 1h45m
Yield about 60 hors d'ouevres
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- 1 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Freshly ground white pepper
- Pinch freshly ground nutmeg
- 1 cup grated yellow Cheddar
- 1 tablespoon grated Parmigiano-Reggiano
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups
OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
OPEN-FACED CHEESESTEAK SANDWICHES
You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. -Michael Klotz, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.
Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1165mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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