Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

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.