Prep 1 hr
Cook 45 mins
From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party!
- 1 baguette, about 2 feet long, throw thin ends away
- 59.14 ml extra virgin olive oil, plus
- extra extra virgin olive oil, for drizzling
- salt & freshly ground black pepper
- 1 medium onion, diced small
- 1 small red bell pepper, diced finely
- 453.59 g New York strip steak, steak 1-inch thick
- 44.37 ml unsalted butter
- 44.37 ml all-purpose flour
- 473.18 ml whole milk
- 14.79 ml Dijon mustard
- 14.79 ml drained prepared horseradish
- 4.92 ml kosher salt
- 2.46 ml sweet paprika
- 0.59 ml cayenne pepper, to taste
- fresh ground white pepper
- 0.25 ml freshly ground nutmeg
- 236.59 ml grated yellow cheddar cheese
- 14.79 ml grated parmigiano-reggiano cheese
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
- Cheese Sauce:.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups.
The cheese sauce to this was super as well as the overall taste! However we found the baguette to be a bit too crusty for us and it made it very hard to bite into. So half way through eating our sandwiches (we opted to make 4 sandwiches rather than hors d'ouevres) we tranferred over to some french rolls we had on hand and it was much easier to eat, but I think if we had toasted the rolls it would have been even better. This is fairly simple to put together just make sure you have your prep work ready since you need to constantly stir the sauce. It is actually easiest if you have a second pair of hands to do the meat and veggies so they can all be made at the same time and remain warm. The key is also in slicing your meat very thin and at an angle. Very good!
These are delish! We made larger sandwiches - making about six sandwiches with plenty of cheese sauce leftover - the cheese sauce is wonderful and we loved using it as a dip for chips in addition to the sauce for the sandwiches - it will be wonderful for nachos too along with using it for other things. Just wish I doubled the recipe because we devoured these tasty sandwiches in no time at all. Thanks for sharing!