Cheesesteak Stuffed Onion Rings

Submitted by Food.com

"Surprise your family and friends with an onion ring with a beefy-cheesy, oozy center. A mash-up for the ages!"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄2 lb rib eye steak
• 1 tablespoon vegetable oil
• 1⁄2 teaspoon smoked paprika
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 teaspoon cornstarch
• 4 slices provolone cheese
• 1⁄2 cup flour
• 3 eggs
• 1 1⁄2 cups panko breadcrumbs
• 2 medium white onions
• vegetable oil, for deep frying
• 1⁄2 cup marinara sauce, for serving
• scallion, for garnish

directions

1. Let the rib eye come to room temperature. Rub it with the vegetable oil on both sides.
2. Heat a heavy skillet over a high heat on the stove. Once hot, add the steak and cook, turning often, until rare (3 to 4 minutes, total). Remove from the skillet to a cutting board and let rest for 10 minutes. Very thinly slice the steak.
3. Mix the steak with paprika, salt, pepper and cornstarch in a small bowl.
4. Cut the top and base off of the onions, peel away the dry papery skin. Cut the onion into 1 1/2 inch thick rounds. Pop out the layers to get onion rings – you’ll need 4 large onion rings for this recipe. Save the remaining onion bits for another recipe.
5. Place the 4 onion rings on a large plate or a cookie sheet lined with parchment paper.
6. Take 1/4 of the steak and place on a square of provolone cheese. Push the whole thing into the onion ring to fill it. Repeat with the rest of the steak and cheese slices.
7. Freeze the onion rings for at least 2 hours, until solid.
8. Place the flour in a shallow bowl. Crack the eggs into a second shallow bowl and beat with a fork. Place the panko into a third shallow bowl.
9. Take each frozen filled onion rings and carefully coat entirely with the flour, then the egg then the breadcrumbs. Once coated, dip each onion ring into the egg again and the breadcrumbs again. Set aside.
10. Fill a medium pot with 2-inches of vegetable oil and place over a medium heat and let the oil come to 350 degrees F (measure this with a kitchen thermometer). Once the oil is at the right temperature, gently lower in one of the onion rings. Let it cool until golden all over, turning occasionally to ensure even browning. Remove with a slotted spoon to a plate lined with paper towel to allow the excess oil to drain. Repeat the frying with the other onion rings.
11. Serve the onions rings hot with the marinara sauce, for dipping.

Reviews

[Izy Hossack]

A fun starter to make for dinner guests – they really loved the surprise of the cheese in the middle too. I prepped these ahead of time since they need to be frozen, then just did the coating and frying before we were about to eat.

 

[Papa D]

Just trying it tomorrow 1 Question How much corn starch? I will try 1/2 Teaspoon

 

[YoloChef]

I really thought these would be a surprise delight but as it turned out, sometimes you can just go too far. Deep frying this made the beef less flavorful and the overall effect was just too much grease. I served it with a side of spicy mayo and my wife and SIL said they liked it but for me... well, it was really just inedible. I wanted to like this, honestly I did, but not for me, I guess.

 

[Lavender1638Fawn]

I didn't use steak as I don't eat mammals, but it didn't make these any more fiddly to make. Only some of each onion can be used, less than half of each if you want uniform sizes (not everyone does). Then onion rings are flexible, so "wedging in" pieces meant that some fell out, cheese included, before, during & after breading, which was why it was fiddly. Only 8oz of steak/chicken does not serve 4, not as a meal anyway & it seems an awful lot of trouble to go to just to eat with sauce. The picture of a greasy, oozy crumby squashed cake was off-putting, just put the sauce on a plate & use a knife/fork, I can't understand why the sauce would be put in a pot, I couldn't do that in public. I doubled the recipe for 3-4, the flavours are lovely, the Provolone held things together well (apart from the messy butterfingers mishaps), I fried the rest of the onions with them & served with salad & crusty bread. I like the flavours together, next time I will try a 'base' of chilled mashed potato to set the onion ring in & add the chicken/cheese in the middle. When I showed my children the recipe, they said 'tomato sauce' is Bolognese sauce', oh! Tomato Sauce in the UK is Ketchup, lol, never mind, they go with either. I also made Tom P's suggestion, a Ranch dressing & wholegrain Dijon mix, they go well with this too. I felt that it was too 'cheffy' as is, not easy to make, & I'm not a beginner, otherwise I'd give another star.