Giant Cheesesteak Focaccia

• porções: 12 servings

Ingredientes

2 garlic cloves, finely grated

1 cup mayonnaise

¼ cup chopped oil-packed Calabrian chiles

1 Tbsp. white wine vinegar

1 tsp. sugar

2 lb. thinly sliced boneless rib-eye or skirt steak

1½ tsp. freshly ground pepper

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

5 Tbsp. (or more) vegetable oil, divided

1 large onion, thinly sliced

1 large green bell pepper, ribs and seeds removed, thinly sliced

1 large red bell pepper, ribs and seeds removed, thinly sliced

12 oz. white American cheese slices, torn into pieces

1 13x9" store-bought or homemade focaccia

Instruções

Mix 2 garlic cloves, finely grated, 1 cup mayonnaise, ¼ cup chopped oil-packed Calabrian chiles, 1 Tbsp. white wine vinegar, and 1 tsp. sugar in a medium bowl. Set spicy aioli aside.

Arrange 2 lb. thinly sliced boneless rib-eye or skirt steak in a flat layer on a baking sheet or cutting board. (Some pieces may fall apart or stay stuck together.) Sprinkle with 1½ tsp. freshly ground pepper and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt as evenly as possible. Set aside.

Heat 3 Tbsp. vegetable oil in a large skillet, preferably cast iron, over high. Add 1 large onion, thinly sliced, 1 large green bell pepper, ribs and seeds removed, thinly sliced, and a pinch of kosher salt and cook, stirring occasionally (you want to allow some charring), until softened and blackened in spots, 8–10 minutes. Transfer to a plate.

Heat remaining 2 Tbsp. vegetable oil in same pan. Add about half of reserved seasoned meat (it’s okay if a few pieces overlap); press into an even layer. Cook, undisturbed, until brown underneath, about 2 minutes. Stir and continue cooking, stirring, until any lingering raw pieces are cooked through, about 30 seconds longer. Transfer to another plate; repeat process with remaining meat, adding more oil to pan if dry.

Return all meat to pan and immediately arrange 12 oz. white American cheese slices, torn into pieces, on top. Remove pan from heat, cover, and let sit to allow cheese to melt, 5–10 minutes. (If cheese is still not melted, place pan over low heat and cook, covered, 1–2 minutes.)

Meanwhile, slice one 13x9" store-bought or homemade focaccia in half horizontally with a large serrated knife. Spread reserved spicy aioli over bottom half. Mix steak and cheese a bit to distribute cheese, then arrange over bottom half of bread. Top with onion mixture; close up sandwich. Slice into pieces with serrated knife.