Tag Archives: steak

Beer Cheese Philly Steak

philly beer cheese steak from fanny and brenda

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.

philly beer cheese steak from fanny and brenda

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…

Ingredients

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
garlic powder
1/2 loaf ciabatta or similar, cut into 1 inch cubes
75g butter
40g flour
350 ml beer
hot pepper sauce
bunch of fresh parsley – finely chopped
paprika
Worcestershire sauce
soy sauce
250 g strong cheddar cheese – grated
100g medium (“nutty”) cheese like gruyere or Comte – grated

Method

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.

philly beer cheese steak from fanny and brenda

A Marvellous Steak Sandwich

fanny and brenda's guide to a really delicious steak sandwich

This is a superb recipe for anyone wanting to enjoy a lazy weekend lunch, and doesn’t want to have to resort to a fast food chain. In short, the flavour and taste of this sandwich matches the photograph – how often can we say that about the average burger promotion? Of course, this isn’t fast food; it’s something to mull over, drool over, savour and enjoy. Or to put it another way, this isn’t the motorway pit stop; it’s the destination.

Ingredients

250 g ribeye steak
1 large onion
knob of butter
olive oil
25 g dark brown sugar
60 ml red wine vinegar
sprig thyme or lemon thyme
1 ciabatta loaf
1 tbsp mayo
2 tsp Dijon or grain mustard
1 handful of watercress
sea salt
fresh cracked black pepper

fanny and brenda's guide to a really delicious steak sandwich

Method

1) Take the steak out from the fridge and let it sit on the side – this allows it 45 mins or so to come to room temperature, which you want for even cooking.

fanny and brenda's guide to a really delicious steak sandwich

2) Meanwhile, peel the onion and slice into four 1cm-thick rounds. You can reserve the “end bits” for something else.

3) Put the butter, a glug of oil into a frying pan on a medium high heat. Once the butter has melted, place the onions into the pan in a single layer, and cook for 5 minutes.

fanny and brenda's guide to a really delicious steak sandwich

4) Add the sugar and vinegar, sprinkle with a few thyme leaves if you have them, season well with a good pinch of sea salt and cracked black pepper and put a the lid on, reducing the heat to low and cook for around 45 minutes. Check periodically it’s not sticking/burning – you don’t need to turn them as you’re looking for the onions to stay in their round shape but have collapsed to a very soft and caramelised state – like Brenda after one too many on the sun lounger.

5) Switch on the oven to 100°C and pop in the ciabatta to warm through.

6) Put a heavy-bottomed pan on a high heat. Once it’s beginning to smoke, lightly oil the steak with olive oil, season well with sea salt and cracked black pepper then put it into the pan and cook for 2 – 2 1/2 minutes on each side for medium rare, but this will depend on the thickness of your steak and how “done” you like it. Also, as always when cooking steak, once you’ve put it down, leave it alone and do not move it at all – this really does make the difference in developing that lovely brown outer crust

7) Remove from the pan to a warm plate, rest for 3-4 minutes, then slice up how you like.

8) While the steak is resting, combine the mayo and mustard.

fanny and brenda's guide to a really delicious steak sandwich

9) To assemble, slice the warm ciabatta in half sideways so you have a lower and an upper half; and spoon/pour onto both pieces any leftover steak juices from the resting plate, then spread about a couple of tsp of the mayo/mustard mix, also onto to each half, followed by lifting the caramelised onions carefully onto the lower half, then the steak strips – and watercress as the uppermost layer. Crown with the top half of the loaf, press down lightly and using a sharp bread knife, divide into two, at an angle.

10) Gobble inelegantly