PHILADELPHIA-STYLE STRIP STEAK

Philadelphia-Style Strip Steak image

Yield Serves 4

Number Of Ingredients 23

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Steaks
4 (12-ounce) boneless strip steaks, trimmed of fat
2 tablespoons canola oil
1 1/2 tablespoons kosher salt
Spice Rub (page 150)
Caramelized Onions (recipe follows)
Steak Sauce (page 150; optional)
Fresh flat-leaf parsley leaves, for garnish
Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus more if needed, heated
1/2 pound aged provolone cheese, grated (2 cups)
1/4 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
CARAMELIZED ONIONS
2 tablespoons unsalted butter
1 tablespoon canola oil
3 large Spanish onions, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(makes about 1 cup)

Steps:

To cook the steaks, preheat the broiler.
Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook, whisking constantly, until thickened, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.
Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.
CARAMELIZED ONIONS
Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.