Philly cheesesteak

Philly cheesesteak

By
From
The Beef Club
Serves
3
Prep
30 mins
Cooking time
15 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1-2 tablespoons grapeseed oil
450g sirloin, 3 mm thick, with quite a lot of fat
3 Buns
or 1 baguette, cut into 3
mayonnaise
Horseradish sauce
150g provolone
2 red onions, sliced
1 handful rocket

The spice mix

Quantity Ingredient
3 tablespoons coriander seeds
3 tablespoons black peppercorns
50g fine salt
45g light brown sugar
30g paprika
1 teaspoon ground ginger
1 teaspoon mace
3 garlic cloves
2 teaspoons strong mustard

Method

  1. Preheat the oven to 180°C.
  2. First make the spice mix: spread the coriander seeds and peppercorns in a baking tray and put in the top of the oven for 5 minutes to toast (you can also do this in a hot dry frying pan).
  3. In a spice grinder or pestle and mortar, blend the toasted coriander and pepper along with the salt, sugar, paprika, ground ginger and mace to a powder. Peel and, if necessary, de-germ (remove any sprouts that have started to grow from the cloves) the garlic. Purée the garlic in a garlic crusher or by finely grating it and add it to the dry spice mixture along with the mustard.
  4. Add the oil to a griddle pan over a high heat and when the pan is very hot (the oil will start to smoke) put the sirloin in. Add the spice mixture to the pan according to your taste. Sear the meat for about 1 minute on each side; it should remain nice and juicy inside. Transfer the beef to a warm plate and leave to rest.
  5. Preheat the grill. Cut the buns (or portions of baguette) in half, lay them on a grill pan and spread each slice with the mayonnaise and horseradish sauce. Grate the provolone and sprinkle it evenly over each piece of bread. Lay the sliced onions on the grill pan as well. Put under the grill for 1–2 minutes to melt the cheese and lightly cook the onion.
  6. In the meantime, divide the sirloin into 3 pieces. Turn off the grill but keep the door closed to keep the oven hot. Assemble the burgers using a piece of sirloin and some onion and rocket inside each one. Put the burgers back in the hot oven for 1 minute to make the bread nice and crunchy.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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