Ingredients
Gary's Secret Onions:
- 3 tablespoons kosher salt
- 1 tablespoon sansho (Japanese pepper)
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground tamarind
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon toasted coriander seeds
- 1/4 teaspoon dried juniper berries
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 dried bay leaf, crumbled
- 3 large Spanish onions, thinly sliced
- 2 tablespoons vegetable oil
Tangy Relish and Cheese Steak:
- 1/3 cup ketchup
- 2 tablespoons capers
- 2 tablespoons cornichons, diced
- 2 tablespoons drained green peppercorns (packed in water)
- 1 1/2 teaspoons celery salt
- 5 tablespoons champagne vinegar
- 3 tablespoons balsamic vinegar
- 2 teaspoons vegetable oil
- 1 pound rib-eye, very thinly sliced by your butcher
- 12 slices white American cheese
- 4 poppy seed kaiser rolls, split
Directions
Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.
Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.
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By timothy.j.walsh...
Doylestown, PA
on July 13, 2007
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This is not even close to a real cheesesteak recipe. It's a SIMPLE sandwich, and this is massive overkill. Here's what it comes down to-
1. fresh italian roll with soft inside and crusty exterior
2. paper-thin thin-sliced ribeye seasoned with salt & pepper
3. cheese (american, whiz, or prov
4. lighly seasoned (salt&pepper ONLYsauteed chopped onions.
THAT'S IT
By thimgan_1008941
Battle Lake, MN
on January 09, 2007
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The spice mixture for the onions had TOO much salt in it -- very tasty combo, but I would probably cut the salt to ONE T. salt with all the other spices. The rest of the recipe was great. Loved the relish, had it on Italian homemade sub buns and it was a real treat. Couldn't bring myself to use Cheese Whiz as suggested in most Philly sandwiches, used baby swiss which was delightful. So other than too much salt, I would try this again with delight.
By adamandwinter_5...
Rocklin, CA
on February 14, 2006
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Blah Blah Blah. I went all over town to go and get all of the ingredients, made the dang sandwiches and ended up taking one bite and throwing it out. The relish was too tangy and the onions were so hot (not good hot but bad hot I had to stop eating and almost vomit. Do not waste your time like I did. I usually love her recipes but this one is overdone and over worked.
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