Open-Faced NY Strip "Philly Cheese Steaks"

Total Time:
1 hr 45 min
1 hr
45 min

about 60 hors d'ouevres

  • 1 baguette, about 2 feet long, thin ends discarded
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, diced small
  • 1 small red bell pepper, diced small
  • 1 (1-inch thick) NY strip steak, about 1 pound
  • Cheese Sauce, recipe follows
  • 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:
  • 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

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