Bistecca Recipe
Steak, Provolone, Sauteed Onions, Portobello Mushrooms
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Ingredients
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Main Ingredients
Vegetables
Condiments and Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Slice the onions into thin rings and the portobello mushrooms into thick slices. Mince the garlic cloves.
Cooking the Steak
- 2
Season the Steak
Season the ribeye steaks with salt and black pepper on both sides.
- 3
Cook the Steak
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
Sautéing the Vegetables
- 4
Sauté Onions and Mushrooms
In the same skillet, add the remaining olive oil. Sauté the onions over medium heat for about 3 minutes until they start to soften. Add the portobello mushrooms and garlic, and cook for an additional 5-7 minutes until the mushrooms are tender. Drizzle with balsamic vinegar and stir to combine.
Assembly
- 5
Assemble the Bistecca
Place the rested steaks on a plate, top each steak with sautéed onions and mushrooms, and then place 2 slices of provolone cheese on top. Optionally, put the plate in the oven under the broiler for 1-2 minutes to melt the cheese.
