Philly Strip Steaks with Provolone Sauce and Caramelized Onions #SundaySupper

Philly strip steaks with provolone sauce and caramelized onions

Welcome to another Sunday Supper! This week’s theme is Sauce It Up, which meant we could either blog a sauce by itself, or a dish with a prominently featured and yummy sauce. I chose to go with the latter; but now what to make? Well, when we’re talking sauced up food, my philosophy is to look no further than a Bobby Flay cookbook. Seriously, the man puts like, 14 different sauces on each plate! But his food is always delicious, so it seemed like a good choice.

provolone sauce and caramelized onions

I looked through a couple books and narrowed it down to three recipes. I let Matt have the final say, but when I uttered the word “steak” he stopped listening to the choices, and I knew this is what we’d be having.

Philly Strip Steaks with Provolone Sauce and Caramelized Onions

It’s a wonderful dish. It was like a Philly cheesesteak sandwich, but deconstructed and all sophisticated. And it happens to be a low-carb version. But don’t read low-carb and dismiss it, because I promise, you will not miss the bread. It was just a fun change-up on a very familiar flavor profile. We really loved it.

Provolone sauce

As per usual, I’ve linked to the rest of the Sunday Supper team – be sure to check out all those delicious sauces!

Philly Strip Steaks with Provolone Sauce and Caramelized Onions

{One year ago: Blue Cheese Hazelnut Drop Biscuits}

Source: adapted from The Bar Americain Cookbook by Bobby Flay

1 ½ tbs smoked paprika
1 tsp ancho chile powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp dry mustard powder
½ tsp dried oregano
Kosher salt and fresh cracked black pepper
4 (12 oz.) boneless New York strip steaks, trimmed of excess fat
2 tbs olive oil
Chopped or torn fresh parsley, for garnish

1 tbs unsalted butter
1 tbs all-purpose flour
2 cups whole milk
½ lb. aged Provolone cheese, grated (2 cups)
¼ cup grated Parmesan cheese
1 tsp kosher salt
Black pepper to taste

3 tbs unsalted butter
2 ½ – 3 large Spanish onions, halved and thinly sliced
8 oz. Cremini mushrooms, sliced (optional)
1 tsp kosher salt
Black pepper to taste

First, make the caramelized onions since they take the longest. Heat the butter in a large sauté pan over medium heat. Add the onions, mushrooms if using, salt and pepper. Cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. Keep over low heat while you cook the steaks and cheese sauce.
Preheat the oven to 350 F.
Let the steaks sit at room temperature for about 15-20 minutes. Season both sides of the steaks with the spice rub. Set a cast iron, or other oven safe skillet over very high heat. Preheat to make sure it is screaming hot before you add the steaks. When very hot, drizzle in the olive oil and add the steaks. Let it sear very well on one side, then flip and let it sear on the other side. Transfer to the oven and, using a meat thermometer inserted into the thickest part of one steak, cook to your desired doneness. Remove to a cutting board, tent with foil, and let rest.
Meanwhile, make the cheese sauce. Melt the butter over medium heat in a medium-sized saucepan. Whisk in the flour and cook for one minute (this gets that pasty, raw flour taste out). Slowly add the milk, whisking as you pour. Whisk constantly for 4-5 minutes, until thickened. Turn the heat to low, then add the cheeses, plus salt and pepper. Stir with a spatula or wooden spoon to melt the cheese.
To assemble, place a steak on a dinner plate. Place some caramelized onions beside it, and then drizzle a liberal amount of cheese sauce over the steak and onions. Garnish with parsley.

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

50 responses to “Philly Strip Steaks with Provolone Sauce and Caramelized Onions #SundaySupper

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  10. Great recipe! Love the provolone sauce 🙂

  11. OK, I am sooooooooo wanting this! What a fabulous recipe! I am bookmarking it!

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  13. I’m always looking for a new sauce for our steaks! This sounds amazing! Thanks for sharing.

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  15. Gotta love a good cheese sauce!! Sounds wonderful!

    Bobbi ~ Bobbi’s Kozy Kitchen

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  17. I have been considering Chef Flay’s cookbook and now I’ll have to go out and buy it. This sauce looks great! Thank you for participating this week.

    • Texan New Yorker

      Thanks so much for hosting this week! I would definitely recommend this cookbook – some of the recipes are a bit complicated (it’s a fine dining restaurant book, so I guess that’s to be expected), but many are not. They’ve all been delicious!

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  19. Oh I love your deconstructed version of a Philly cheesesteak! Can’t wait to try this for dinner.

  20. Oh, yeah! Definitely sophisticated! And definitely yummy! My hubby would go nuts for this!!!

  21. This is a great dipping sauce for steak and my kids would love it! Who doesn’t love a good cheese sauce? Yours looks delicious!

    • Texan New Yorker

      Thanks so much! Yeah, I think it’s very kid friendly, though for full disclosure I have not tested this one on kids.

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  23. I might have to put this on the menu for one weekend soon!

  24. Oh em gee! This is one delicious looking piece of beef. Pinned.

  25. What a lovely, lovely meal, I have never had a cheese sauce with steak before but the way you have spiced up the meat it would all go so perfectly!!

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  27. Oh wow! That is some high end beef

  28. I really shouldn’t read through the Sunday Supper posts on an empty stomach. Seeing that gorgeous piece of perfectly cooked steak drizzled in that luscious, creamy sauce is making my stomach rumble. What a fabulous meal!

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  31. Oh, such a lovely, decadent sauce!

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  37. I know you may laugh but i want to make this for my college dinner i was wondering if i wanted to make enough for 45 portions how would i adjust this.

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