Northeast Bradford Cheese Steak Sandwich Recipe

Bradford Cheese Steak Sandwich with Caramelized Onion. (Prep. time: 20 minutes (minus the dry-rub marinade time.) Serves 3-4)

2/3 lb. Angus Top Round Steak (skirt steak can substitute)

3 Tbl. olive oil.

1 tsp. each chopped fresh basil & oregano

healthy pinch salt, pepper & paprika

½ C. each shredded American & cheddar cheese

¼ C. shredded swiss

1 Tbl. flour

1 C. milk

1 Tbl. brown mustard

a splash of hot sauce

1 clove garlic

1 medium yellow onion, thinly sliced

balsamic vinegar

pinch of sugar

1 loaf Italian-style bread. 

Liberally season both sides of the steak with the salt, pepper, paprika and herbs and rub into the meat.  Drizzle a little olive oil on both sides and allow to sit for at least a half hour.  The meat should be room temperature before grilling.

In a fry pan, heat 1 Tbl. olive oil over medium-high heat. Add the onions and salt.  To make the onions caramelize  sauce faster, drizzle a little balsamic vinegar over the onions and stir in the pinch of salt.  Reduce heat to medium low.  In a sauté pan, heat 1 Tbl. olive oil over medium heat and stir in flour to make a roux. Once the roux is thickened and golden brown, stir in the milk.  When the milk comes to temperature, whisk in the cheeses.  Stir in the mustard and hot sauce, a little salt and pepper and set aside.

Over a hot grill, sear both sides of the steak.  Once nicely seared, reduce heat and cook about 5 minutes each side for rare to medium rare. (remember the fist test for steak? Loose grip: rare, slightly more clenched, the area between the index finger and thumb is more firm, tight fist: well. Not good for N.E. Bradford Cheese Steak.)  Set the steak aside to allow the meat to rest and the juices to go back in.  While the meat is resting, drizzle some olive oil on the split Italian bread and toast the cut side down on the grill.  Rub a peeled garlic clove on the toasted bread.  Slice the beef against the grain at an angle and pile on the roll.  Top with caramelized onion and ladle on the cheese fondue.  Put left over fondue into individual cups for dipping. (For vegetarians, this is terrific with a Veg. burger or even firm tofu that has been given a little crust by a sauté in olive oil and soy sauce) 

Stop by our Foodie Friday sponsor, Down to Earth Whole Foods on Grant Avenue in Endicott ( near U.E. High) for locally sourced and organic food, including meat! Ask questions. They are willing and able to help!