I’d got some steak in the other day but despite it being a nice ribeye (don’t forget folks, your beautiful hostesses never do slumming it….) I just couldn’t face another large slab of meat, which is not something you’ll ever catch Brenda saying.
It was midweek, so it didn’t need to be elaborate (and neither, frankly, did I have time as I was expecting a gentleman caller later that evening) – so it was just the two of us and although the lights had been dimmed as much as the switch would allow I could still make out Brenda chewing, even in the half light which is a sight for sore eyes.
As it so happened, I’d set out to make enough for three but we ended up finishing it between us which must mean the end result was gorgeous! Give it a go folks, and let us know how you get on…
1 green peppers, sliced
1 large onion, sliced thin
350g rib-eye steak, sliced thin
1 tablespoon olive oil
Pinch of sea salt
fresh cracked black pepper
1/2 loaf ciabatta or similar, cut into 1 inch cubes
350 ml beer
hot pepper sauce
bunch of fresh parsley – finely chopped
250 g strong cheddar cheese – grated
100g medium (“nutty”) cheese like gruyere or Comte – grated
Preheat oven to 180°C
Heat splash of olive oil in a largish frying pan over medium-low heat; add the green pepper and onion to it along with some sea salt, fresh cracked black pepper and about 1/2 teaspoon garlic powder - cook until soft, about 20 minutes; set aside.
Raise the heat to medium, add another small splash of oil and add the sliced steak. Season exactly as above (salt, pepper and garlic powder) and cook for about 5 minutes, till beginning to brown. Set aside.
Meanwhile, arrange the bread cubes in the bottom of a 8×11 (approx) dish. Layer the steak on the bread and then layer the pepper and onion mixture over the steak layer; set aside.
To make the sauce, melt the butter in a saucepan, whisk in the flour to make a roux and once it’s cooked out a bit, pour in the beer, whisking continually. Season with salt and black pepper plus add garlic powder, about a tsp paprika and splashes of Worcestershire, hot and soy sauces to taste – stir to combine. As the mixture thickens, add the cheddar and stir till melted, at which point you can stir through the chopped parsley. Now pour the mixture over the meat/peppers/bread assembly in the pan. Top with your Comte or Gruyere cheese.
Bake for about 15- 20 mins or until the top layer is golden and bubbling.