Creamy Hollandaise Cheese Steak

Creamy Hollandaise Cheese Steak

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 2 lb. beef ribeye
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 4 hoagie rolls
  • 1 c. Cheddar-Parmesan Hollandaise (recipe follows)
  • Salt and pepper to taste
  • ½ tsp. canola oil

Directions

  1. Place canola oil on griddle or in large cast iron skillet over high heat.
  2. Meanwhile slice beef ribeye as thinly as possible (best on a slicer) and season with salt and pepper.
  3. Add sliced peppers and onions to pan. Cook stirring constantly until they start to soften and slightly brown, about 5 minutes. Season with salt and pepper and remove from pan and set aside.
  4. In same pan, add sliced beef. Cook fast until brown and fully cooked, about 3 minutes. You can leave beef in slices or mince with knife, your preference.
  5. Warm hoagie rolls in 400°F oven for two minutes to lightly toast.
  6. To assemble, fill each hoagie roll with an equal amount of beef, peppers and onions; spoon over two tablespoons of cheese hollandaise.

Cheddar-Parmesan Hollandaise

Yield: 2 cups

  • 4 large egg yolks
  • 1 c. onion, diced
  • 2 c. white wine
  • 1 c. Parmesan stock (recipe follows)
  • 2/3 c. cheddar powder
  • 1 lb. butter, melted
  • Salt to taste

Directions

  1. Start by combining onion, white wine and Parmesan stock, bring to boil. Continue to cook until almost all liquid has evaporated.
  2. In a blender, add egg yolks, cheddar powder and hot wine/onion mixture and blend on high speed.
  3. Slowly add in butter to yolk mix until all incorporated and sauce is thick and creamy, add salt to taste.

Parmesan stock

  • 8 oz. Parmesan rinds
  • 1 qt. water

Directions

  1. Combine ingredients in medium saucepan. Bring to simmer and cook for 20 minutes; strain.

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