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
WHAT TO DO WITH LEFTOVER BEEF TENDERLOIN? PHILLY SANDWICHES
Let's do something special with that leftover beef tenderloin or steak. Slice up some veggies and the meat, season, and grill or cook on the stovetop for one of the best sandwiches you will ever have.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies. Note: Stovetop instructions in the notes below.
- Cut meat across the grain about 1/4 inch thick and trim while you do the cutting.
- Cut a medium onion into 1/4 inch disks and then cut them in half. Then cut two peppers into 1/4 inch slices.
- Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the lid open.
- Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 -1/2 teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
- After 5 minutes of cooking the vegetables, add meat and stir every 2-3 minutes for a total time of 10 minutes from the start of the vegetables.
- Serve on a toasted sub bun and add provolone cheese.
Nutrition Facts : Calories 318 kcal, Carbohydrate 7 g, Protein 24 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 397 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHAIN OF BULL CHEESE STEAKS
Steps:
- Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
- Remove the beef from the refrigerator 1 hour before cooking.
- Preheat a grill pan over high heat.
- Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
- Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
- Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.
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