DASH. OF. THIS. AND. THAT

Drippin Good Beef Panini

 

A cross between a french dip and a Philly cheese steak sandwich. Crunchy bites of sourdough, tender beef, tangy cheese, peppers and caramelized onions each dipped into a small bowl of au jus. Drippin good to the last bite.

 

Ingredients:

1 lb. shaved rib-eye steak or filet mignon

2 large onions sliced

2 tablespoons olive oil

1/2 cup red wine

1 cup beef broth

2 crushed bay leaves

8 ounces extra sharp provolone cheese

2 tablespoons mustard

1 teaspoon lemon rind

16 peperoncini or 8 cherry peppers sliced thin

8 slices of thick Sourdough bread

olive oil to brush bread

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1. Heat oil in a cast iron or large skillet, Add onions over a medium heat and stir occasionally until browned and               caramelized. Remove and set aside.

2. Season beef with salt and pepper, increase skillet heat to medium high and sauté a few pieces of shaved                        beef at a time until just browned. Cover and set aside.

3. Pour wine into the skillet, scraping up any bits and reduce by half. Add worcestershire sauce, beef broth and                  bay leaf. Simmer for 4- 5 more minutes. Discard bay leaf. Pour into a small serving bowl and keep warm.

4. Mix provolone, mustard and lemon rind together.

5. Brush each slice of sourdough bread with olive oil on both sides. Lightly toast one side of each bread using                   either the skillet, toaster oven or broiler watching very carefully not to burn.

6. Assemble sandwich with toasted sides together.

7. Top toasted side of 4 breads evenly with provolone mixture, caramelized onions, peppers and beef. Cover                       with toasted end (facing inside) of remaining 4 breads.

8. Toast with a panini or sandwich machine. Or return to hot skillet and weigh down, cook until cheese starts to                melt or bread is golden, flip the sandwich weigh down and cook until golden.

Serve with au jus.