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Mikey from Philly Cheese Steaks

This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)

Recipe information

  • Yield

    4 servings

Ingredients

1

1/2 pounds thick-cut sirloin

4

tablespoons EVOO (extra-virgin olive oil), plus some for drizzling

Coarse salt and coarse black pepper

1

red bell pepper, seeded and sliced

1

large onion, quartered and sliced

5

garlic cloves, 3 chopped, 2 cracked from the skin

1

large loaf ciabatta bread or other chewy Italian loaf, split

1

/2 cup grated Pecorino Romano cheese, a couple of generous handfuls

1

/2 cup dry red wine

1

/2 cup beef stock

1

cup tomato sauce or crushed tomatoes

3

tablespoons capers, drained and coarsely chopped

A fistful of fresh flat-leaf parsley, coarsely chopped

8

-ounce chunk sharp provolone cheese

Need to make a substitution?

Preparation

  1. Step 1

    Slice the meat very thin with a sharp knife, working against the grain.

    Step 2

    Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over—keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.

    Step 3

    Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.

    Step 4

    Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for 2 to 3 minutes.

    Step 5

    Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve.

Rachael Ray Express Lane Meals
Explore Bon AppétitSandwichAmericanSteakBeefMeatGarlicVegetablePecorinoCheeseProvoloneMainDinnerNut-Free30 Minutes or LessSautéCookbooksEpicurious