STEAK JOINT CHICAGO CHEESE STEAK
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
- Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.
SWISS CHEESE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.
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