Philly Cheese Carpetbag Steak
From elgourmand2 7 years agoIngredients
- The steaks: shopping list
- • Four 8-12 oz. (227-340 g.) Fillet steaks, or your choice of cut. Trimmed. shopping list
- • Salt and freshly ground black pepper. shopping list
- The marinade: shopping list
- • 4 cups water, room temp. shopping list
- • 4 Tbs. sea salt. shopping list
- • 2 Tbs. raw sugar. shopping list
- • 1 tsp. Rosemary, ground or chopped fine. shopping list
- • ½ tsp. garlic, minced. shopping list
- The Clams: shopping list
- • About 2 cups of freshly steamed cherrystone clams. shopping list
- Provolone Sauce: shopping list
- • 1 Tbs. butter. shopping list
- • 1 Tbs. all-purpose flour. shopping list
- • 2 cups whole milk, heated. shopping list
- • 1 cup grated aged provolone cheese. shopping list
- • 1/4 cup grated Parmigianino cheese. shopping list
- • 1 tsp. kosher salt. shopping list
- • 1/4 tsp. freshly ground black pepper. shopping list
- Sautéed Mushrooms: shopping list
- • 2 Tbs. olive oil. shopping list
- • 1 Tbs. butter. shopping list
- • 4-5 cups coarsely chopped fresh mushrooms, Oyster, Portabella, button, Enoki, etc. shopping list
- • 3 Tbs. finely chopped fresh parsley leaves. shopping list
- • Salt and freshly ground black pepper. shopping list
- caramelized Onions: shopping list
- • 2 Tbs. butter. shopping list
- • 1 Tbs. canola oil. shopping list
- • 3 large Spanish onions, peeled, halved and thinly sliced. shopping list
- • 1 tsp. kosher salt. shopping list
- • 1/4 tsp. freshly ground black pepper. shopping list
- Sautéed Peppers: shopping list
- • 2 Tbs. olive oil. shopping list
- • 4 medium bell peppers, seeded and thinly sliced. shopping list
- • Salt and freshly ground black pepper. shopping list
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.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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