Philadelphia-Style Strip Steak with Provolone Cheese Sauce, Sautéed Mushrooms, and Shallots

Name: Philadelphia-Style Strip Steak with Provolone Cheese Sauce, Sautéed Mushrooms, and Shallots
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1½ tablespoons ancho chile powder; 1 tablespoon Spanish sweet paprika; 1½ teaspoons dried oregano; 1½ teaspoons dry mustard; ½ teaspoon ground cumin; 1/2 teaspoon chile de árbol powder; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 2 cups whole milk, warmed, plus more if needed; 2 cups grated aged provolone cheese; ¼ cup freshly grated Parmigiano Reggiano cheese; Kosher salt and freshly ground black pepper; Roughly chopped leaves of fresh parsley, for garnish; 7 tablespoons neutral oil, such as avocado or canola; ½ pound cremini mushrooms, trimmed and quartered; Kosher salt and freshly ground black pepper; ½ pound oyster mushrooms, trimmed and thickly sliced; 4 ounces shiitake mushrooms, stemmed and thickly sliced; 4 medium shallots, thinly sliced; 3 tablespoons unsalted butter; 4 (12-ounce) boneless New York strip steaks, fat cap removed; Kosher salt and freshly ground black pepper; 2 tablespoons neutral oil, such as avocado or canola

Philly cheesesteak applied to real steak

Category: Dinner
Cuisine: American
Serves: 4
Time: 45 minutes
From: Bobby Flay

steakcheesemushrooms

Adapted from Bobby Flay: Chapter One

Philadelphia is one of my favorite cities. I love the grittiness of the people and the place, and how the food can be a direct mirror of the city's inhabitants. I rarely leave the town without hitting one of my favorite cheesesteak spots. I created this dish at Bobby Flay Steak because so many of our Atlantic City customers were Philadelphians who made the drive east to eat in the restaurant, and I wanted them to feel represented on the menu. It was certainly one of our most popular dishes, night after night, for sixteen years.

Ingredients

Spice Rub

1½ tablespoons ancho chile powder
1 tablespoon Spanish sweet paprika
1½ teaspoons dried oregano
1½ teaspoons dry mustard
½ teaspoon ground cumin
1/2 teaspoon chile de árbol powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Provolone Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, warmed, plus more if needed
2 cups grated aged provolone cheese
¼ cup freshly grated Parmigiano Reggiano cheese
Kosher salt and freshly ground black pepper
Roughly chopped leaves of fresh parsley, for garnish

Sautéed Mushrooms and Shallots

7 tablespoons neutral oil, such as avocado or canola
½ pound cremini mushrooms, trimmed and quartered
Kosher salt and freshly ground black pepper
½ pound oyster mushrooms, trimmed and thickly sliced
4 ounces shiitake mushrooms, stemmed and thickly sliced
4 medium shallots, thinly sliced
3 tablespoons unsalted butter

Steaks

4 (12-ounce) boneless New York strip steaks, fat cap removed
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as avocado or canola

Instructions

Make the spice rub: In a small bowl, stir together all the ingredients to combine. (Any excess spice rub can be stored in a cool, dry place for up to 6 months.)
Make the provolone sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute to cook the flour without browning or burning. Slowly whisk in the warmed milk and cook, whisking continuously, until thickened, 4 to 5 minutes. If the mixture is too thick to pour, thin with extra milk. Remove from the heat and whisk in the provolone and Parmigiano, then season with salt and pepper. Cover and keep warm over low heat.
Make the mushrooms and shallots: In large sauté pan, heat 2 tablespoons of the oil over medium-high heat until it begins to shimmer. Add the cremini mushrooms to the pan in an even layer, then season them with salt and pepper. Cook the mushrooms, without stirring, for 4 to 5 minutes, until they begin to brown and release moisture. At this point, give them a stir, then allow them to finish cooking, about 5 minutes more. Transfer to a tray or plate. Repeat this process with the oyster mushrooms, then the shiitakes, adding 2 tablespoons of the oil to the pan before each.
In the same pan, heat the remaining 1 tablespoon oil.

Add the shallots, season with salt and pepper, and sauté until translucent, about 3 minutes. Remove from the heat and set aside.

Make the steaks: Remove the steaks from the refrigerator 30 minutes before cooking. Preheat the oven to 450°F. Set a wire rack over a baking sheet.
Season both sides of each steak liberally with salt and pepper, and season one side with the spice rub. Use your hands to press the rub into the flesh of the steak so it almost becomes part of the meat.
In a large cast-iron skillet, heat the oil over high heat until it begins to shimmer. Working with 2 steaks at a time, carefully place the steaks spice-side down in the pan and cook, undisturbed, until the spices form a deep crust, about 4 minutes.
Flip the steaks. Use a meat thermometer to check the internal temperature and pull from the oven when the meat is a few degrees shy of your desired doneness, about 5 minutes for medium rare. Transfer the steaks to the wire rack. Carefully wipe out the skillet and repeat with the remaining steaks. Allow the steaks to rest while you cook the remaining steaks.

All the steaks need to rest for at least 10 minutes before you serve or slice them.

While the steaks are resting, finish the mushrooms and shallots: Reheat the shallots over medium-high heat, then add the butter to the pan and let it melt.

Return the cooked mushrooms to the pan, stir to combine, and cook until the butter browns, about 5 minutes. Remove from the heat.

To serve, ladle some of the provolone sauce onto each of four large dinner plates. Place a steak in the sauce on each plate, then ladle a thin line of sauce along the center of each steak. Top the sauce with the mushrooms and shallots, garnish with parsley, and serve.