The Cusimano Special ('Da Cuz, for short)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2412
- Total Fat
- 233
- Saturated Fat
- 43
- Carbohydrates
- 43
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 46
- Cholesterol
- 176
- Sodium
- 650
- Total: 30 min
- Active: 30 min
Ingredients
6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers
6 tablespoons butter
2 large yellow onions, thinly sliced
4 cloves garlic
4 tablespoons AP flour
1 1/2 cups milk
1 1/2 cups shredded provolone cheese
Neutral oil, such as refined oil or safflower oil, in squeeze bottle
1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter
1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic
1 1/2 cups beef bone broth or stock or consomme
Italian rolls, hoagie rolls of choice
Hot Italian cherry pepper rings, Cento preferred brand
1 jar giardiniera (Italian hot pickled vegetables) in brine not oil
Directions
- Gather your ingredients.
- Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
- When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
- In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
- Preheat a large cast-iron skillet over medium-high heat.
- Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
- Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
- Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
- To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.