"From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party!"
baguette, about 2 feet long, throw thin ends away
extra virgin olive oil, plus
extra extra virgin olive oil, for drizzling
salt & freshly ground black pepper
onion, diced small
red bell pepper, diced finely
1 (1 lb)
New York strip steak, steak 1-inch thick
drained prepared horseradish
cayenne pepper, to taste
fresh ground white pepper
freshly ground nutmeg
grated yellow cheddar cheese
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.
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!
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.
Page 2 of 2
Open Face Ny Strip Philly Cheese Steaks (cont.)