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Home Heavenly Hash Cake With Yellow Cake Mix

Philly Cheese Carpetbag Steak Recipe

Ingredients

How to make it

  • The marinade:
  • 1. Combine all the ingredients in a suitable bowl and mix well.
  • 2. Put the steaks in a re-sealable bag, add the marinade and expel all the air. But the bag, with the steaks, in the bowl and let marinate for 4-6 hours.
  • The clams:
  • 1. Steam the clams and remove from the shells. Set aside. Use canned if you must.
  • Provolone Sauce:
  • 1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  • 1. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes.
  • 2. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Sautéed Mushrooms:
  • 3. Heat oil and butter in a large sauté pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Caramelized Onions:
  • 4. Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 minutes.
  • Sautéed Peppers:
  • 5. Heat the oil in medium sauté pan over high heat. Add the peppers and cook until very soft. Season with salt and pepper.
  • The steaks:
  • 6. Get the wood or gas BBQ grill ready.
  • 7. Remove the steaks from the marinade, rinse well and pat dry. Discard marinade.
  • 8. Slice a pocket in the side of each steak, and stuff generously with clams. Make the pocket as big as the steak will allow.
  • 9. Close with toothpicks, or toothpicks and string.
  • 10. Cook over an open fire to desired doneness. Place on individual plates. I suppose you can broil these but I used my Kamado. See Photo
  • 11. Spoon some of the Provolone Sauce over each steak and top with the mushrooms, onions, and peppers.
  • 12. Serve while hot.
  • A green salad and baked potatoes with sour cream and chives rounded these out. A wee cup of lime sorbet made a nice finish. Don’t forget the plonk.
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The Cook

elgourmand2 APia, Samoa

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