Philadelphia-Style Strip Steak

Name: Philadelphia-Style Strip Steak
Yield: Serves 4
Ingredients: 4 (12-ounce) boneless strip steaks, trimmed of fat; 2 tablespoons canola oil; 1 1/2 tablespoons kosher salt; Spice Rub (page 150); Caramelized Onions (recipe follows); Steak Sauce (page 150; optional); Fresh flat-leaf parsley leaves, for garnish; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 2 cups whole milk, plus more if needed, heated; 1/2 pound aged provolone cheese, grated (2 cups); 1/4 cup freshly grated Parmesan cheese; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1 tablespoon canola oil; 3 large Spanish onions, halved and thinly sliced; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; (makes about 1 cup)

December 14, 2011

I first brought this steak out at Bobby Flay Steak in Atlantic City. It caused enough of a stir to prompt me to serve it at Bar Americain, where, to the delight of our patrons, it is Saturday’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.

Recipe notes

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