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    SAVORY GRILLE PHILADELPHIA CHEESE STEAK


    Source of Recipe


    SAVORY GRILLE

    List of Ingredients




    To caramelize the onions:

    1 large Spanish onion, julienned

    2 Tbsps. vegetable oil

    For the soup:

    5 cups chicken stock

    1 cup veal stock

    4 ozs. Weyerbacher's ESB ale

    5 peppercorns

    1 bay leaf

    2 sprigs fresh thyme

    2 sprigs fresh marjoram

    Salt, to taste

    4 ozs. diced tomatoes in juice

    For the ''cheese steak'':

    8 ozs. sirloin steak

    Salt and pepper to taste

    4 slices French bread

    2 ozs. olive oil

    4 ozs. Cabot sharp cheddar,

    grated

    Recipe



    Prepare the onions. Pour the oil and onions into a heavy-bottom 4-quart saucepan on medium heat. Stirring occasionally, cook the onions until the onions become light amber in color.

    In a separate stockpot, add the chicken stock, veal stock, Weyerbacher ESB ale, peppercorns, bay leaf, thyme, and marjoram; bring to a boil. Reduce heat and simmer for 30 minutes. Strain the flavored liquid into the caramelized onions. Cook for an additional 10 minutes to allow the flavors to meld, and then add the diced tomatoes. Season to taste.

    Charcoal grill the seasoned sirloin steak. Brush the slices of french bread with olive oil and grill them, too.

    To assemble the four servings of soup, slice the grilled sirloin steak into thin strips and place two ounces in the bottom of each soup bowl and then top it with one ounce of grated cheese. Pour 8 ounces of soup over the grilled steak and cheese in each of the four bowls. Place a piece of the French bread crouton in the soup for garnish.

    Created by Savory Grille chef/owner Shawn Doyle.

 

 

 


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