Steak, Long Hots, Fried Onions, Cooper Sharp, Evoo & Garlic Recipe

1. Prep and marinate steak

Pat the steak dry with paper towels. In a small bowl combine 2 tbs EVOO, minced garlic, black pepper and 1 tsp kosher salt. Rub the mixture all over the steak on both sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

2. About 10 minutes before cooking, take the steak out if refrigerated to come back to room temperature for even cooking.

3. Prepare peppers

While the steak marinates, cut the long hot peppers in half lengthwise and remove seeds if you prefer less heat. Pat dry and set aside.

4. Fry / caramelize onions

Heat 3 tbs vegetable oil in a large skillet over medium heat until shimmering. Add the thinly sliced onion and 1 tsp salt; cook, stirring occasionally, until soft and deep golden brown, 12–18 minutes. If using, sprinkle 1 tsp sugar after 8–10 minutes to help caramelize. Remove onions to a bowl and keep warm.

5. Cook long hots

In the same skillet (add a drizzle of EVOO if dry), place long hot pepper halves cut-side down and cook over medium-high heat until blistered and slightly charred, 3–4 minutes per side. Remove and set aside with the onions.

6. Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add a thin film (about 1 tbs) of EVOO. Sear the steak 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), adjusting time for thickness. If your steak is thick, also sear the edges for 30–60 seconds each.

7. Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice the steak thinly against the grain into bite-sized strips or slices.

8. Arrange and top

Preheat the oven broiler to high (or 450°F / 230°C if you prefer bake). On an ovenproof sheet or baking dish, arrange the sliced steak in an even layer. Top with blistered long hots and a generous layer of fried onions. Drape the slices of Cooper Sharp cheese evenly over the top.

9. Bake / broil to melt cheese

Place under the broiler 2–3 inches from the element for 2–4 minutes, watching closely, until the cheese is melted and slightly bubbly. If using 450°F bake, bake 5–7 minutes until cheese is melted.

10. Parm post-bake finish

Remove from oven and immediately sprinkle 2 tbs grated Parmesan evenly over the hot melted cheese so it melts slightly into the top. In a small bowl combine 1 tbs EVOO and 1 minced garlic clove; spoon or drizzle this garlic-EVOO over the assembled steak and toppings. Garnish with chopped parsley if using.

11. Serve hot on plates, over toasted hoagie rolls, rice, or alongside roasted potatoes. Provide extra fried onions and long hots on the side if desired.