| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | about 60 hors d’ouevres |
Ingredients
- 1 baguette, about 2 feet long, thin ends discarded
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced small
- 1 small red bell pepper, diced small
- 1 (1-inch thick) NY strip steak, about 1 pound
- Cheese Sauce, recipe follows
Instructions
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak “paper thin” (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- 1 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Freshly ground white pepper
- Pinch freshly ground nutmeg
- 1 cup grated yellow Cheddar
- 1 tablespoon grated Parmigiano-Reggiano
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 34 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 33 mg |
Reviews
Marvelous, simply marvelous…
Served this as an app at a dinner party with my family and it was a total hit! Cheese sauce is great.
The cheese sauce is great – I had plenty left over and used it on other sandwiches as well. Really good with ham and cheese.