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CAB FRYE'S PORTOBELLO CHEESE STEAK




Source of Recipe


CAB FRYE'S


List of Ingredients




24 ozs. thin-sliced rib eye or eye roll steak

6 Tbsps. soybean oil

4 ozs. grated smoked cheddar cheese

4 ozs. grated extra sharp cheddar

1 crusty Philadelphia steak roll (sliced thin on bias)

Hot cherry peppers

1 large Spanish onion

1 lb. roasted tomatoes (store bought or homemade)

4 portobello mushroom caps


Recipe



Clean portobello mushroom caps and remove gills and stems. Drizzle the caps with the oil from the roasted tomatoes. Salt and pepper them to taste and bake in a 350-degree oven for 8 to 10 minutes.

Grate and combine cheese. Bake slices of steak roll until lightly browned to use as crostini.

Heat an iron skillet or a nonstick pan over medium heat. Add 3 tablespoons of oil to the pan and saute the onions to desired doneness and remove the onions to a plate. Add remaining oil and saute the slices of meat quickly on both sides. Do not overcook.

Melt the cheese in a double boiler or microwave oven. Mix melted cheese and roasted tomatoes into the cooked meat. Divide between portobello caps. Top with hot cherry peppers and crostini.

Created by Cab Frye's Tavern chef/owner Ed Galgon Jr.