Photo: Ciabatta Cheese Steaks with the Works Recipe
Ingredients
- 4 flat iron steaks, 6 to 8 ounces each
- Extra-virgin olive oil, for coating, plus 2 tablespoons
- Grill seasoning
- 3 cubanelle peppers, (Italian mild frying peppers) seeded and thinly sliced
- 1 clove garlic, peeled and crushed
- 1 large onion, thinly sliced
- 1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- Nutmeg, freshly grated
- 2 cups grated provolone cheese
- 2 loaves ciabatta, about 12 inches long
Directions
Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
Heat oven to 250 degrees F.
While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions
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By lisaf13
on February 05, 2013
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I just recently reviewed this recipe after making the sandwich many times. Today I read all the reviews and was very disappointed in much of what I read. I did not see the review that has everyone up in arms however viewers overall need to keep in mind that this forum is to review RECIPES....., not the host, not any comments they may have made or family stories, not the show in general. Can everyone find the maturity level needed to only comment on the recipe itself. I agree with another reviewer & am going to skip the provolone sauce & melt slices of provolone over the top for a change of pace. We've also used slightly hollowed out Italian loaves the last couple of times and they've been very good also!
By Paphotogirl
Strasburg, PA
on February 11, 2012
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I've tried a few Rachael recipes, and they've never really worked for me...but this one made me EAT my words! What a delicious sandwich! This one is a keeper...and I'll be making it again and again.
By ajasmin6009_126...
ALTA LOMA, 43
on December 03, 2011
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made this for dinner tonight and it was delicious. i used some fillet of beef that i had in the freezer. and the grocery store ran out of ciabatta so i used sandwich rolls. after i finished cooking the beef on the grill i put the rolls on there to warm them up and get some of that steak juice on them. delicious! i loved the contrast of the vinegary sauce from the hot pepper juice and the creamy provolone cream sauce. will definatley make again and again maybe with a few twist to change it up.
Read all 46 reviews