VIC­TOR STYLE PHILADEL­PHIA CHEESES­TEAK ROLLS

Vancouver Sun - - CITY -

3 lb (1.4 kg) thin sliced roast beef (your choice of cut, we use a prime striploin)

2 sweet onions

8 oz (226 g) aged white ched­dar cheese, grated

Black truf­fles (op­tional) Minced chives, as needed 20 mini hot­dog buns, sides trimmed off for grilling ( full size also OK)

1. Cook beef to de­sired done­ness (rec­om­mended medium rare). Cut onions into thick slices, sea­son with olive oil, salt and pep­per. Cook onions on a grill, or caramelize them in a pan. Re­move from pan and when cooled, give them a rough chop.

2. Once the beef is cooked and rested slice as thin as pos­si­ble and cut the shaved beef into quar­ters — it will fit bet­ter into the buns if you cut it down. But­ter and grill the buns on both sides. Place the warm beef into the buns. Put the grated cheese along­side the meat. Top with the onions. Pop the buns in the oven if the cheese is not quite melted enough. Mi­croplane truf­fles over the top, and fin­ish with sea salt and chives.

Makes: 20

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