Ribeye Philly with Beer Cheese Sauce
Prep time: 35 minutes (includes 30 min. to partially freeze ribeye)
Cook time: 20-25 minutes
Serve count: 4
Ingredients
Philly ingredients
1 lb ribeye steak
1 large yellow onion, thinly sliced
1 bell pepper, thinly sliced, optional
2 tbsp olive or vegetable oil
8 slices provolone or white American cheese
salt and black pepper to taste
4 ciabatta rolls or 1 large ciabatta loaf cut into portions
2 tbsp butter, softened or melted, for the bread
Hen House beer cheese sauce
5 tbsp salted butter
3 tbsp all-purpose flour
1 tbsp ground mustard powder
1 tbsp whole grain mustard
pinch each kosher salt and white pepper
1¼ cups KC Bier Dunkel
1¼ cups half-and-half
¾ cup shredded Parmigiano Reggiano
½ cup shredded Gruyère
¾ cup shredded extra-sharp cheddar
Method
Philly preparation
1. Freeze the ribeye for 30 minutes to make thin slicing easier. Slice as thinly as possible across the grain. Slice onion and optional pepper into thin strips.
2. Heat 1 tbsp oil in a large skillet or flat-top griddle over medium heat. Cook onion and pepper for 8–10 minutes until soft and lightly browned. Remove and set aside.
3. Turn heat to high and add remaining oil. Spread ribeye in a single layer; season with salt and pepper. Sear for 2–3 minutes, chopping and flipping with a spatula, until browned and cooked through.
4. Mix vegetables back into the meat. Form four portions to match the rolls. Add 2 slices cheese to each and melt for 1 minute. Serve on ciabatta with beer cheese sauce.
Hen House beer cheese sauce
Melt butter in a saucepan over medium heat until bubbly. Stir in flour, mustards, salt and pepper; cook about 2 minutes. Add beer and stir until slightly thickened. Whisk in half-and-half until smooth and hot. Bring to a boil, then simmer 3–4 minutes. Remove from heat and whisk in cheeses until melted, smooth and glossy.