New York-Style Philly Cheese Steak
recipe courtesy gary thompson, bb sandwich bar, nyc 
  garys secret onions:
3 Tbsp  kosher salt
1 Tbsp  sansho (japanese pepper)
1 Tbsp  coarsely ground black pepper
1 tsp  smoked paprika
1/2 tsp  chili powder
1/2 tsp  cayenne
1/4 tsp  ground tamarind
1/4 tsp  red pepper flakes
1/4 tsp  toasted coriander seeds
1/4 tsp  dried juniper berries
1/4 tsp  dried thyme
1/4 tsp  dried rosemary
1/4 tsp  dried oregano
1/4 tsp  dried sage
1/4 tsp  ground cloves
1/4 tsp  ground cumin
1   dried bay leaf, crumbled
3 large  spanish onions, thinly sliced
2 Tbsp  vegetable oil
  tangy relish and cheese steak:
1/3 cup  ketchup
2 Tbsp  capers
2 Tbsp  cornichons, diced
2 Tbsp  drained green peppercorns (packed in water)
1-1/2 tsp  celery salt
5 Tbsp  champagne vinegar
3 Tbsp  balsamic vinegar
2 tsp  vegetable oil
1 lb.  rib-eye, very thinly sliced by your butcher
12 slice  white american cheese
4   poppy seed kaiser rolls, split
make gary's secret onions: in a bowl, combine all the ingredients 
except the onions and oil. working in batches, grind the spice mixture 
in a clean coffee grinder. return half of the spice mixture to the 
bowl and reserve the remaining spice mixture. add the onions to the 
bowl of spice mixture and mix to combine. store the onions in the 
refrigerator, covered, to marinate for at least 3 hours and up to 
overnight. heat the 2 tablespoons oil in a large skillet over medium 
heat. add the marinated onions and reserved spice mixture and cook, 
stirring occasionally, until translucent. set aside covered with foil 
to keep warm. 
make the tangy relish and cheese steak: in a mini food processor, 
combine the ketchup, capers, cornichons, green peppercorns, and celery 
salt and pulse four or five times. add the vinegars and pulse two to 
three times until just blended. set aside. 
when ready to serve, heat the 2 teaspoons oil in a large nonstick 
skillet over medium-high heat. add the beef and cook, stirring, until 
just cooked through. remove from the heat. 
slather the bottom halves of the rolls with the tangy relish and top 
with the beef, onions, cheese and the top halves of the rolls. slice 
and serve. 
sunday dinner recipe e-list 
(ID: 12792) Mirror: Fri, May 9, 2003

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