Appetizers / Beef / Bread / Meat / Sauces & Marinades

Cheesesteak crostini with chipotle ketchup and pepper & onion relish

I’m from Philadelphia so… CHEESESTEAK.

I know I’ve ranted on this before, but there’s nothing worse than watching a national game being played in Philadelphia. The play-by-play guys gaggle over being in Philly and eating a cheesesteak. And every single time they go to commercial, right before the crappy NFL Transformer that Fox has, they cut to someone making a cheesesteak.

It could be worse. They could refer to it as a Philly. Arby’s, I’m looking in your direction.

This season, the Eagles have sucked. What has not sucked is the food.

Cheesesteak crostini with chipotle ketchup and pepper & onion relish

1 french loaf
olive oil
garlic

1/2 lb. sliced rib eye
salt and pepper

shredded cheddar

1/3 cup vidalila onion, diced
1/3 cup roasted red pepper, diced
1/3 cup cherry peppers, diced
1-2 tbsp. red wine vinegar

1 cup ketchup
2 chipotle peppers in adobo sauce
1 tbsp. adobo sauce

Start by making the pepper and onion relish, because that takes the most time. Dice the peppers and onions, then toss them in a small saucepan with the vinegar over medium-low heat, so that they absorb the red wine vinegar. Once absorbed, let the relish rest.

To get the ketchup out of the way too, process a cup of ketchup, two chipotle peppers in adobo sauce and one tablespoon of the adobo sauce. Season to taste.

In another pan, cook your sliced rib eye. Really simple stuff.

Season your sliced french bread with a little olive oil and toast in a 375 degree oven for 10 to 12 minutes. Remove from the oven, then top each crostini with steak and cheese. Put the pan back in the broiler to melt the cheese, and remove when bubbly. Top with pepper and onion relish, then a squeeze of the ketchup.

Serve.

Pray the season is better next season. Without Andy Reid.

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