Mikey from Philly Cheese Steaks

By dette

This is my make-at home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michale Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers-yum-o! When I'm up at my cabin, our in the sticks, I make these knock-offs all the time.

Ingredients

• 1 1/2 .b thick-cut sirloin
• 4 tbsp EBOO, plus some for drizzling
• Coarse salt and Coarse black pepper
• 1 red bell pepper, seeded and sliced
• 5 garlic cloves, 3 chopped, 2 cracked from the skin
• 1 large loaf ciabatta bread or other chewy Italian , split
• 1/2 c grated Pecorino Romano cheese, a couple of generous handfuls
• 1/2 c dry red wine
• 1/2 c. beef stock
• 1 c. tomato sauce or crushed tomatoes
• 3 tbsp capers, drained and coarsely chopped
• a fistful of fresh flat-leaf parsley, coarsely chopped
• 8 oz chumk, sharp provolone cheese

Details

Servings 4

Preparation

Step 1

Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tbsp of the EVOO in a large nonstick pan over high ehat. Whent he oi ripples, add the meat slices and sear them for a minutes or two to caramlize evenly all over-keep the meat moving with tongs. Seasonthe 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 ehat to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper and cook, stirring frequently for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the bread on a broiler pan and toast until golden. Once toasted, rub the bread with the garlic, drizzle with EBOO and top with grated Pecorino Romano and black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
add the wine to the vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsely and bring to a bubble. Slide the meat and any juices back into the pan to ehat throud for 2-3 minutes.
Shred the provolone with a box grater or slice thin. Pile the meat and begetables evenly over the loaf of breac and cover with the provolone. Place the gi-gundo-size sanwiches 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.