Steak-Joint Chicago Cheesesteaks
- 1 tablespoon plus 2 teaspoons vegetable oil
- 2 8 -ounce bone-in rib-eye steaks, at room temperature
- Granulated garlic, to taste
- Kosher salt and freshly ground pepper
- 3/4 cup ricotta cheese
- 1/2 cup shredded white cheddar cheese (about 2 ounces)
- 1/2 cup shredded provolone cheese (about 2 ounces)
- 1 medium onion, halved and sliced
- 4 fresh crusty sub rolls, hinged
- 1 cup jarred or homemade hot giardiniera, finely chopped in a food processor (see below)
Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot. Season both sides of the steaks with granulated garlic, salt and pepper. Reduce the heat to medium high and sear the steaks until well browned, about 2 minutes per side for medium-rare to medium doneness. Remove from the skillet and loosely cover with foil. Meanwhile, mix the ricotta, cheddar and provolone in a bowl.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper; cook, stirring, until the onion is soft, about 10 minutes. Transfer to a bowl.
Thinly slice the steaks against the grain. Divide the onion into 4 portions. Arrange 2 portions in long piles in the nonstick skillet over medium heat; top each with one-quarter of the cheese mixture, then one-quarter of the steak and an open roll. Let the cheese melt until gooey, then scoop up with a spatula, flip right-side up and top with the giardiniera. Repeat to make 2 more sandwiches.
Jeff's Hot Giardiniera
Dissolve 1/4 cup fine salt in 2 cups water. Stir in 1 cup each diced carrot and cauliflower, 4 to 8 sliced serrano chiles, 2 minced garlic cloves, 1 diced celery stalk and 1 diced red bell pepper. Refrigerate overnight, then drain and rinse. Mix 2 cups canola oil with 1 tablespoon dried oregano and 1/2 teaspoon pepper. Mix in the vegetables, cover and refrigerate overnight (or up to 3 weeks in an airtight container).
Photograph by Christina Holmes
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