Jul 14 2026
Restaurants›Del Rossi's Cheesesteak & Pizza CO.›Cap's - Ole Reliable Recipe

Cap's - Ole Reliable Recipe

Inspired by Del Rossi's Cheesesteak & Pizza CO.
Time1h
Serves4

Make Cap's - Ole Reliable Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak and Marinade

Toppings & Sauce (Cap's Finish)

Serving & Garnish

Method

Steak and Marinade

  1. 1

    Prepare marinade

    In a medium bowl whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, minced garlic, brown sugar, smoked paprika, black pepper and kosher salt until combined.

  2. 2

    Marinate steak

    Place the flank steak in a shallow dish or resealable bag. Pour two-thirds of the marinade over the steak (reserve remaining for basting), pressing to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours. Remove from fridge 30 minutes before cooking to come to near room temperature.

  3. 3

    Preheat and dry

    Preheat a grill or cast-iron skillet over high heat until very hot. Pat the steak dry with paper towels and season the exterior lightly with an additional pinch of salt and pepper.

  4. 4

    Cook steak

    Brush the grill or skillet with a little oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. During the last minute of cooking, brush with reserved marinade to build a glaze (do not over-brush to avoid flare-ups).

  5. 5

    Rest and slice

    Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice thinly against the grain into 1/4" strips for tender bites.

Toppings & Sauce (Cap's Finish)

  1. 6

    Sauté aromatics and mushrooms

    While steak rests, melt unsalted butter in a medium skillet over medium heat. Add the minced shallot and cook 1–2 minutes until fragrant and translucent. Add sliced mushrooms and cook 4–6 minutes until they release moisture and begin to caramelize.

  2. 7

    Build sauce

    Pour in beef stock to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about half (3–5 minutes). Stir in heavy cream, prepared horseradish, lemon zest, cornichon slices and chopped parsley. Season with salt and black pepper to taste. Simmer 1–2 minutes more to meld flavors; sauce should be spoonable but not too thin. Remove from heat.

  3. 8

    Combine with steak

    Add 1/3 of the sliced steak to the pan and toss briefly to coat and warm. This seasons the sauce and lets the steak absorb extra flavor; reserve the rest of the sliced steak for assembly.

Serving & Garnish

  1. 9

    Toast bread

    Spread room-temperature butter on bread or buns and toast them in a hot skillet or oven until golden and crisp, about 1–2 minutes per side in a skillet or 5–7 minutes at 400°F in the oven.

  2. 10

    Assemble Cap's - Ole Reliable

    On each toasted bread slice place a small handful of arugula, arrange several slices of the rested steak (both the ones warmed in sauce and plain slices) on top. Spoon the mushroom-horseradish sauce over the steak, add a few pickled red onions and a sprinkle of extra chopped parsley. Add sliced cornichons for a bright crunch if desired.

  3. 11

    Final touch and serve

    Serve immediately while steak is warm. Provide extra sauce on the side. Serves with a simple green salad or fries if desired.

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