Deconstructed Cheese Steak

Deconstructed Cheese Steak

Ingredients:

• 1 Large Onion, sliced

• 8 Oz. Fresh Mushrooms, sliced

• I Green Bell pepper, sliced

• 1 Orange bell pepper, sliced

• 1 Red bell pepper, sliced

• 1 Lb Sirloin steak

• 2 Tb Teeny Tiny Spice Company Spice blend of choice (Suggestions below)

• ½ C Red wine

• 4 Oz. Provolone cheese, sliced

• 12 Oz. Butter

 Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Tolucan Chorizo

Instructions:

1. In a heavy pan over medium high heat, sauté the onion in 2 Tb butter, adding a pinch of salt, until soft.

2. Remove the onion and place onto a sheet pan in a neat row. Set aside.

3. In the same pan as you cooked the onions, sauté the mushrooms in 2 Tb butter until browned. Again, add a pinch of salt while cooking. Remove to the sheet pan, laying the mushrooms next to the onions.

4. Follow the same procedure with the green, then orange and finally the red peppers, cooking each group until soft and removing each group to the sheet pan, placing them in their own row.

5. Coat both sides of your piece of steak with the 2 Tb of Teeny Tiny Spices (Whichever blend you are using).

6. Over medium heat, cook the steak in another 2 Tb of butter, 6 minutes on one side and 4 minutes on the other. Remove from heat and set aside.

7. Immediately pour the red wine into the pan to de-glaze, scraping the bottom to incorporate all of the browned goodness from the steak. Stir continuously until the volume of liquid is reduced to a couple of tablespoons and the wine has thickened into a sauce. Remove from heat.

8. Thinly slice the steak and add it to the sheet pan.

9. Cut each piece of provolone in half and lay these slices across the ingredients on the platter. Broil on high in the oven for 2-4 minutes to melt the cheese.

10. Remove the sheet pan from the oven, drizzle the wine reduction overtop and serve.