Simple easy yet stunning cheese steaks!
Coming towards the end of the alphabet I began thinking it’s going to be hard finding recipes with the final letter – seriously dreading the letter X, however after a little Google searching I came across Xavier Steak. I was immediately drawn to the recipe because my husband’s middle name – albeit spelt with a J is Xavier.
Perfect, and what better way to finish of the cookery fusion journey with a simple dish of quiet possibly the world’s favorite foods – STEAK & CHEESE! Its go to be a winner right!
After researching a little in to the origin of the dish – it looks like it started off in the 1800’s New York Cities Upper East Side. It seems that at this period in time the Upper East and Upper West sides of New York both loved within their communities to share dinners famously with different cuts of steak and meats. Although the West Side provided alumni style dinners – only for gentlemen of a certain wealth and status, their food would be the highest quality and most expensive cuts of meat. The East side on the other hand was predominantly occupied by the working class and immigrants, and they had their own take on how to do things.
I have found a school from the East Side which holds annual Beefsteak Dinners and I have a sneaky feeling the dish may have originated from this particular area – the school’s name – XAVIER HIGH SCHOOL.
INGREDIENTS
Serves 2
X 2 fillet Steaks (good quality – Rump or Sirloin)
6-8 slices of Swiss or vintage cheddar cheese
Sprig of Rosemary
2 tbsp of Worcestershire Sauce
2 tbsp Olive Oil
1 tbsp Paprika
2 Cloves of Garlic (crushed)
12 Asparagus Spears (ends cut off)
Approx 12 chestnut mushrooms sliced
½ onion sliced very thin
Salt & Pepper
Lemon Juice
METHOD
In a dish place your steaks with garlic Worcestershire sauce, rosemary, paprika & a tbsp of lemon juice, turn the steaks over so both sides have been covered and leave in the fridge for half an hour.
Place your asparagus on a baking tray cover with a drizzle of olive oil a tbsp of lemon juice and heavily season place in the oven at 190degrees for 10-12mins – give the tray a little shake half way to ensure all sides cooked.
In a large frying pan heat your olive oil and add the steaks – cook for around 3 mins each side. Take out of pan and place the steaks on baking tray - top with slices of cheese and place in the oven at 200 degrees for approx 4 mins – until the cheese has melted on the top.
Whilst the cheese steaks are cooking in the oven using the same frying pan add the onion and mushroom and cook for approx 3 mins – stirring all the time.
Serve the steaks with the asparagus and mushrooms on the side!