Open-Faced NY Strip "Philly Cheese Steaks"
- Level: Intermediate
- Yield: about 60 hors d'ouevres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 34
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 33
- Total: 1 hr 45 min
- Prep: 1 hr
- Cook: 45 min
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
- 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:
- 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