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BB Sandwich Bar's New York-Style Philly Cheese Steak

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ready in: over 2 hrs
serves/makes:   4
  

recipe id: 3408
cook method: stovetop

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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 pepper
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 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 teaspoon celery salt
5 tablespoons champagne vinegar
3 tablespoons balsamic vinegar
2 teaspoons vegetable oil
1 pound rib-eye steak, 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.

added by

jmstwn1607

nutrition

871 calories, 54 grams fat, 51 grams carbohydrates, 47 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com
Aug 10, 2012

bob
COMMENT:
It was a good attempt at the original. The onions were too salty and the relish had too much vinegar. I would suggest using less vinegar and more ketchup in the relish. Also I didn't understand how to marinate the onions in a dry mixture.