Mikey from Philly Cheese Steaks

Name: Mikey from Philly Cheese Steaks
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

December 9, 2011

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 notes

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