Food Network: New York-Style Philly Cheese Steak

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

New York-Style Philly Cheese Steak
Recipe courtesy Gary Thompson, BB Sandwich Bar, NYC

Ingredients
Gary's Secret Onions:
3 tablespoons kosher salt
1 tablespoon sansho (Japanese pepper)
1 tablespoon coarsely ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon ground tamarind
1/4 teaspoon red pepper flakes
1/4 teaspoon toasted coriander seeds
1/4 teaspoon dried juniper berries
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried sage

1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 dried bay leaf, crumbled
3 large Spanish onions, thinly sliced
2 tablespoons vegetable oil

Tangy Relish and Cheese Steak:
1/3 cup ketchup
2 tablespoons capers
2 tablespoons cornichons, diced
2 tablespoons drained green peppercorns (packed in water)
1 1/2 teaspoons celery salt
5 tablespoons champagne vinegar
3 tablespoons balsamic vinegar
2 teaspoons vegetable oil
1 pound rib-eye, very thinly sliced by your butcher
12 slices white American cheese
4 poppy seed kaiser rolls, split

Directions
Make Gary's secret onions: In a bowl, combine all the ingredients except
the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return
half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the
bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate
for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium
heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until
translucent. Set aside covered with foil to keep warm.

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 five times. Add the vinegars and
pulse two to three times until just blended. Set aside.

When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add
the beef and cook, stirring, until just cooked through. Remove from the heat.

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.