Thursday, April 28, 2011

Philly Cheesesteaks, Cowboy Style (Rachel Ray)

Homemade Smoky Steak Seasoning
  • 1 1/2 teaspoons smoked black pepper by McCormick (available in most large supermarkets)
  • 1 teaspoon smoked sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • OR
  • 1 teaspoon of smoked sweet paprika combined with 2 tablespoons Montreal Steak Seasoning
  • 1 large red bell pepper
  • 1 tablespoon EVOO - Extra Virgin Olive Oil, plus some for drizzling
  • 4 slices bacon, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 red chile pepper, long or Fresno or Italian cherry pepper, chopped
  • 4 cloves garlic, thinly sliced
  • 1 red onion, sliced 1/4 inch thick
  • 2 cubanelle peppers, sliced lengthwise 1/4 inch thick
  • 1 1/4- to 1 1/2-pound piece flank steak, brought up to room temperature
  • 4 crusty hoagie rolls, toasted
  • 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half


Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat.
Char red pepper, blackening all of the skin, over flame on stove top or under broiler with oven door cracked to allow steam to escape. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed pepper and slice. 


Heat EVOO in a large skillet, a turn of the pan, over medium-high heat. Add bacon and crisp it up then add fresh chilies and garlic. Stir, add onions and cubanelle peppers, and cook to tender-crisp, 5 minutes, stirring frequently. Add sliced red bell peppers and reduce heat to low. 


Drizzle meat with EVOO and cook 5 minutes on each side. Let stand a couple of minutes then thinly slice and toss meat back on hot griddle and season liberally with smoky grill seasoning. When meat browns, form a loose pile and cover with cheese pieces. Cover griddle pan with foil to melt cheese. Pile meat and melted cheese into toasted sub rolls and top with peppers and onions.

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