• Choose a category
• All
• Classic-Fiction

By Root 916 0

’s plate of the day. Flavorful, juicy strip steaks are massaged with a chile-laden spice rub and topped with sweet golden caramelized onions—because I definitely order my Philly cheese steak “wit” onions! The cheese choice has always been more of a dilemma for me—the flavor of provolone is far superior to that of classic Cheez Whiz, but I love the smooth, melted texture of the Whiz. I created my own answer to that age-old dilemma for this steak: the provolone sauce is creamy, luscious, and full of sharp cheese flavor. Seriously, this steak is drool-worthy good.

Serves 4

Steaks

4 (12-ounce) boneless strip steaks, trimmed of fat

2 tablespoons canola oil

1½ tablespoons kosher salt

Spice Rub

Caramelized Onions

Steak Sauce (optional)

Fresh flat-leaf parsley leaves, for garnish

Provolone Sauce

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, plus more if needed, heated

½ pound aged provolone cheese, grated (2 cups)

¼ cup freshly grated Parmesan cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1. To cook the steaks, preheat the broiler.

2. Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.

3. To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook, whisking constantly, until thickened, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.

4. Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.

CARAMELIZED ONIONS

Makes about 1 cup

2 tablespoons unsalted butter

1 tablespoon canola oil

3 large Spanish onions, halved and thinly sliced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.

Pan-Roasted Venison

PAN-ROASTED VENISON

RED CABBAGE BREAD PUDDING, CONCORD GRAPE SAUCE

This is a fantastic fall dish. The great thing about venison is that it has very little fat and is quite good for you. Red cabbage is a classic accompaniment to venison, especially in the Germany-influenced cuisine of France’s Alsace region. Baking the cabbage into a savory bread pudding Americanizes the traditional combination. The purple ribbons look beautiful running through the golden currant-studded, clove- and ginger-scented pudding. Baking the cabbage also mellows its somewhat astringent quality, making it accessible to those who may be less fond of its assertive flavor. Concord grapes are in season for a very short period of time, and their delicious, juicy, sweet-tart flavor is a highlight of the season. This sauce calls for Concord grape juice, which is always available, even when the grapes themselves are not.

Serves 8

Bread Pudding

Nonstick cooking spray

½ loaf day-old brioche, cut into 1-inch cubes (about 8 cups)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter

1 medium red onion, halved and thinly sliced

1 medium head of red cabbage, cored, halved, and finely shredded

2 cups dry red wine, such as Pinot Noir

¼ cup red wine vinegar

¼ cup balsamic vinegar

2 tablespoons sugar

¼ teaspoon plus a pinch of ground cloves

¼ cup dried currants