Ingredients

• 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

Directions

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