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Receta New York Style Philly Cheese Steak
by Global Cookbook

New York Style Philly Cheese Steak
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Ingredientes

  • 3 Tbsp. kosher salt
  • 1 Tbsp. sansho (Japanese pepper)
  • 1 Tbsp. coarsely grnd black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp chili pwdr
  • 1/2 tsp cayenne
  • 1/4 tsp grnd tamarind
  • 1/4 tsp red pepper flakes
  • 1/4 tsp toasted coriander seeds
  • 1/4 tsp dry juniper berries
  • 1/4 tsp dry thyme
  • 1/4 tsp dry rosemary
  • 1/4 tsp dry oregano
  • 1/4 tsp dry sage
  • 1/4 tsp grnd cloves
  • 1/4 tsp grnd cumin
  • 1 x dry bay leaf, crumbled
  • 3 lrg Spanish onions, thinly sliced
  • 2 Tbsp. vegetable oil
  • 1/3 c. ketchup
  • 2 Tbsp. capers
  • 2 Tbsp. cornichons, diced
  • 2 Tbsp. liquid removed green peppercorns (packed in water)
  • 1 1/2 tsp celery salt
  • 5 Tbsp. champagne vinegar
  • 3 Tbsp. balsamic vinegar
  • 2 tsp vegetable oil
  • 1 lb rib-eye, very thinly sliced by your butcher
  • 12 slc white American cheese
  • 4 x poppy seed kaiser rolls, split

Direcciones

  1. Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mix in a clean coffee grinder. Return half of the spice mix to the bowl and reserve the remaining spice mix. Add in the onions to the bowl of spice mix and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hrs and up to overnight. Heat the 2 Tbsp. oil in a large skillet over medium heat. Add in the marinated onions and reserved spice mix and cook, stirring occasionally, till translucent/soft. Set aside covered with foil to keep hot.
  2. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or possibly five times. Add in the vinegars and pulse two to three times till just blended. Set aside.
  3. When ready to serve, heat the 2 tsp. oil in a large nonstick skillet over medium-high heat. Add in the beef and cook, stirring, till just cooked through. Remove from the heat.
  4. Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.