PHILADELPHIA STYLE STEAK RECIPE - (5/5)

Philadelphia Style Steak Recipe - (5/5) image

Provided by HeatherS

Number Of Ingredients 42

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Ingredients

Spice Rub
2 2 2 tablespoons ancho chile powder
2 2 2 teaspoons Spanish paprika
2 2 2 teaspoons ground cumin
2 2 2 teaspoons ground coriander
2 2 2 teaspoons dry mustard
2 2 2 teaspoons dry oregano
1 1 1 teaspoon kosher salt
1 1 1 teaspoon ground black pepper
Combine spices together in a small bowl.
Caramelized Onions
2 2 2 tablespoons unsalted butter
1 1 1 tablespoons canola oil
3 3 3 large Spanish onions, peeled, halved and thinly sliced
1 1 1 teaspoon kosher salt
1/4 1/4 1/4 teaspoon freshly ground black pepper
1 1 30-40 . Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes.
Provolone Sauce
1 1 1 tablespoon unsalted butter
1 1 1 tablespoon AP flour
2 2 2 cups whole milk, heated
2 2 2 cups grated aged provolone cheese
1/4 1/4 1/4 cup grated Parmigiano Reggiano
1 1 1 teaspoon kosher salt
1/4 1/4 1/4 teaspoon freshly ground black pepper
Spice Rubbed Steaks
16-ounce 16-ounce strip Four 16-ounce strip steaks, trimmed of fat
1 1/2 1 1/2 1/2 tablespoons kosher salt
Spice Rub
2 2 2 tablespoons canola oil
Chopped fresh flat leaf Italian parsley
1 1 1 . Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil.
3 3 3 . Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley.
BF Steak Sauce
1/4 1/4 1/4 cup Dijon mustard
1/4 1/4 1/4 cup whole grain mustard
1/4 1/4 1/4 cup molasses
3 3 3 tablespoons prepared horseradish, drained
2 2 2 tablespoons honey
2 2 2 tablespoon ketchup
Salt and freshly ground black pepper
30 to all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving.