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8 oz flat iron steak
2 c grated Manchego cheese
8 piquillo peppers
¼ pound butter
2 large onions large, diced
2 bottles of imperial stout beer
Smoked sea salt and fresh black pepper
Let's get Cooking...
Melt butter in a non-stick pan or cast iron and caramelize onions, deglaze with beer and reduce for about 25minutes.
Preheat your cast iron pans.
Stuff the piquillo peppers with the grated manchego cheese and sear the peppers, meanwhile season the steak with smoked sea salt and pepper.
Place on the hot grill pan and sear the steak on both sides for desired internal temp. let rest for 10 minutes before slicing.
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- Today, I'm making my version of a Philly cheesesteak. It has all the components of a traditional sandwich. This is my twist to it. Let's make this. So first of all, I'm going to start with my onions. All right. Now, we'll put these into my cast iron pan, with a little bit of butter. Season with a little bit of salt and pepper. Now, once these start to cut down a little bit, I'm going to add my beer. Now while these are working, we'll move onto my steak. Flat iron steak is very rich, meaty flavor. I'm going to accent that flavor with a little bit of smoke sea salt and fresh black pepper. I'm going to grill these on high heat, about three minutes per side. So, the beer I'm using is an imperial stout. It has a deep oaky flavor, which is going to accent the smoke sea salt that I put on the steak. So, it may seem like a lot of beer, but this is going to reduce for about a half an hour. I'm going to check on my steak. Oh, yeah! So, I have my onions working. My steak's almost ready. Time to stir up some peppers. All right, so these are piquillo peppers. They're very sweet; have absolutely no heat to 'em. I'm going to stuff 'em with some manchego cheese. This is a sheep's milk cheese. Very sharp, melts very easily, goes perfectly with these peppers. They're both from Spain. All right, we're going to do like four of these. I'm just going to really just melt the cheese, real fast. Going to let this steak rest. The reason I let it rest is let all those juices go back. So if I cut into it right now, all those juices are going to flow out. You're going to have dry steak. All right. My onions are looking good. Going to pad these leaves out with a tiny bit of butter. It's going to make 'em nice and creamy. All right, so ... We'll kill the heat on my peppers. The cheese is nicely melted. Nice and hot. Put a little bit of salt on 'em, and a tiny bit of oil on 'em. Now, it's time to play. Take a few slices. Take my peppers. Some more slices of steak. And then, last but not least, my caramelized onions. They go right on top. Just like so. And a little sprinkle of parsley. So there you have it. My version of a beefy strip and Philly cheesesteak. Good melted cheese, sweet peppers, caramelized onions, and steak. I mean come on, what else could you want?