Mikey from Philly Cheese Steaks

By dette

This is my make-at home version of one of my favorite brunchitems at Union Square cxafe 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.

Ingredients

• 1 1/2 pounds thick-cut sirloin
• 4 tblsp EVOO
• 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 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 tblsp capers, drained and coarsely chopped
• a fistful of fresh flat-leaf parsely, coarsely chopped
• 8 oz. chuck sharp provolone cheese

Preparation

Step 1

Slice the meat very thin with a sharp knifek working against the grain.

Heat 2 tblsp of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil rippes, addd the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices iwth salt and pepperk remove to a platter and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the pepper, onion,s and shopped 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 positionl Arrange the split loa o bread on a broiler pan abd toast until evenly golden. Once toasted, rub the bread twith the cracked falic cloves, drizzle with EBOO and top with grated Pecorino Romano and a few rinds of black pepper. Slide the bread back under the broiler to melt the cheese 34 secons. Remove the bread and resrve, keeping the broiler on.

Add the wine to the softened vegetables and cook down for 1 minutes. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to ehat through for 2-3 minutes.

shred the cheese witha box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Plac ehte gi-gundo-size sanwiches under the broiler to melt the chesse until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula and serve.