Dressed Up Philly Cheesesteaks
|For; the Garlic Butter Bread:|
|2 loaves baguette; halved and split or 4 crusty sub rolls 12 inches each split|
|4 largecloves garlic; finely chopped|
|2 tablespoonsflat-leaf parsley; finely chopped|
|For; the French Onion Steak Filling:|
|1 tablespoonExtra virgin olive oil|
|2 largeor 3 medium onions; very thinly sliced|
|Salt; and pepper|
|1/2 teaspoonground thyme|
|1 largefresh bay leaf|
|1/4 cupdry sherry or 1/2 cup dry white wine|
|2 cans beef consomme or 3 cups beef stock|
|4 flat-iron steaks or 1 1/2 to 2 pounds flank steak|
|3 cupsshredded Gruyere cheese|
Dressed Up Philly Cheesesteaks Preparation
Toast bread in a 375?F oven to golden. Melt butter in a small pan over medium heat until it foams. Stir in garlic 1-2 minutes then remove from heat and stir in parsley. Brush toasted bread liberally with garlic butter and reserve.
Heat EVOO in a large skillet over medium heat then add butter. When it foams, add onions and season with salt, pepper, thyme and bay. Cook until caramel in color, 30 minutes. Add consomm? to onions.
Set rack in middle of oven and switch on broiler.
Heat griddle or cast-iron skillet over medium-high heat; drizzle with oil. Season room temperature steaks liberally with kosher salt and pepper. Cook 10 minutes, turning once. Let stand 5 minutes, thinly slice against the grain and drop into onion soup. Pile steak and onions onto toasted bread bottoms arranged on a baking sheet. Top with lots of cheese and melt under broiler. Set tops in place and serve.
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