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Yields: About 16-20 portions

1 Tbsp – Canola Oil

12-16 oz – Ribeye or Striploin Steak

1 – Onion, julienne

1½ tsp – Kosher Salt

½ tsp – Black Pepper

2 Tbsp – All Purpose Flour

1 Tbsp – Canola Oil

1/3 Cup – Water

1 – French baguette, 1 cm slices

1 package – Provolone, slices, halved

½ Cup – Pepperoncini, sliced (or banana peppers)


  1. Slice the steak in extremely thin slices, against the grain. For easier slicing, put the steak in the freezer for 20-30 minutes before slicing.
  2. Heat a large cast iron or non-stick skillet over high heat. Add canola oil.
  3. Once oil is hot, carefully add sliced steak to hot pan and sear until edges are browning and steak is just cooked through. Season with salt and pepper. Remove steak from skillet.
  4. Add julienned onions to the pan and turn heat to medium low. Cook onions until they start to caramelize. Season as necessary.
  5. Add flour and extra tablespoon of canola to pan and cook for another 2-3 minutes. Slowly add water while stirring to create a creamy mixture. Return steak back to pan and stir to combine. Season as necessary. Once mixture is thickened, remove from heat.
  6. Turn broiler on. Line a baking sheet with parchment. Portion heaping spoonfuls of the steak mixture onto the sliced baguette and lay one half of sliced provolone on top. Repeat until all the mixture is used up.
  7. Place under the broiler until the cheese has been melted and lightly bubbling, about 3-4 minutes. Watch carefully as to not burn.
  8. Remove from oven and garnish with sliced hot pickled peppers.

Note: These can be prepared the day before and heated through in a 350°F/180°C oven.

Curated by Anna Borys for the November 2022 edition of Cattle Country.

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