Recipes
Photo by Christophor Cavalieri
Ingredients
2 cups caramelized onions
1 pound flank steak, grilled to very rare, bias-sliced 1/4-inch thick
1 cup grated Vermont white cheddar (or your favorite cheese)
1 medium ripe tomato, sliced
4 softened rice paper wrappers
Dipping sauce (recipe below)
Kosher salt and freshly ground black pepper
Dipping Sauce:
Makes about 3/4 cup
1/4 cup fish sauce
Juice of 4 limes
2 teaspoons sugar
2 fresh Thai bird chiles, minced
2 tablespoons shredded carrots
.
Directions
Coat a large flat-bottomed sauté pan well with oil over high heat. Lay out softened rice paper, place flank steak slices in center, keeping in mind you're making a square package, not a roll, add cheese, onions and more steak. Bring long ends of Rice Paper together, and wrap short ends so that one overlaps the bottom of the package and one overlaps the top. (You want each surface to be reinforced with the Rice Paper.)Let packages rest, seam-side down, for a little less than a minute. Gently place packages in hot pan and sear each side until GB&D (golden brown and delicious), about 1-2 minutes per side. To serve, place tomato on plates, season with salt and pepper, and top each tomato slice with a cheesesteak package. Serve with dipping sauce.
Dipping Sauce:
In a small bowl, combine all ingredients.
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