Name: Early Bird West Des Moines Philly Cheesesteak Benny Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shaved ribeye; 1 large yellow onion, thinly sliced; 1 cup roasted red peppers, sliced; 2 tbs olive oil; 1 tbs unsalted butter; 1 tsp salt; 0.5 tsp black pepper; 1 tsp Worcestershire sauce; 4 oz cream cheese, room temperature; 2 tbs mayonnaise; 1 clove garlic, minced; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 4 each English muffins, split; 4 each large eggs; 2 tbs white vinegar; 1 tbs unsalted butter (for toasting); 3 each large egg yolks; 6 tbs unsalted butter, melted and hot; 1 tbs lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp Cayenne pepper; 1 cup white American cheese or Monterey Jack, shredded; 0.5 cup half-and-half; 1 tbs unsalted butter; 0.5 tsp cornstarch (optional, for thickness); 0.125 tsp salt; 1 tbs fresh parsley, chopped

Method

Steak & Vegetables

Caramelize Onions

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. If onions begin to stick, add a splash of water to deglaze. Transfer onions to a bowl and set aside.

Cook Shaved Ribeye

Increase skillet heat to medium-high and add remaining 1 tbs olive oil. Add the shaved ribeye in an even layer (work in two batches if necessary to avoid steaming). Season with 1 tsp salt and 1/2 tsp black pepper. Sear without moving for 1 minute, then stir and cook until just browned, about 2–3 minutes total. Add 1 tsp Worcestershire sauce and the sliced roasted red peppers, toss to combine and heat through for 30 seconds. Return the caramelized onions to the pan, stir to combine, taste and adjust seasoning. Keep warm on very low heat while poaching eggs and making sauces.

Cream Cheese Spread

In a small bowl, combine 4 oz room-temperature cream cheese, 2 tbs mayonnaise, 1 minced garlic clove, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whip with a fork until smooth and spreadable. Reserve at room temperature.

English Muffins & Eggs

Toast English Muffins

Split and lightly butter the English muffins. Toast cut-side down in a skillet over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, use a toaster or oven broiler. Keep warm.

Poach Eggs

Fill a wide saucepan with 3–4 inches of water and bring to a gentle simmer. Add 2 tbs white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small ramekin, then slip the egg into the center of the whirlpool. Poach for 3–3½ minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Keep eggs warm in a shallow bowl of hot water (off heat) if needed, or briefly rewarm in simmering water for 20 seconds before serving.

Hollandaise

Set a heatproof bowl over (but not touching) simmering water (double boiler). Whisk together 3 egg yolks, 1 tbsp lemon juice and 1/2 tsp Dijon until thickened and pale, 1–2 minutes. Slowly drizzle in the hot melted butter (6 tbs) in a thin stream while whisking constantly until the sauce emulsifies and thickens. Remove from heat, whisk in 1/4 tsp salt and a pinch (1/8 tsp) cayenne. Keep warm (hold over warm water or in a thermos) until ready to assemble. If sauce gets too thick, whisk in 1–2 tsp warm water to loosen.

White Queso Drizzle

In a small saucepan over low heat, melt 1 tbs butter. Add 1/2 cup half-and-half and warm gently. Whisk in 1 cup shredded white American or Monterey Jack cheese until melted and smooth. If the sauce is thin, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the sauce, cook 1 minute until slightly thickened. Season with 1/8 tsp salt. Keep warm on the lowest heat, stirring occasionally.

Assembly & Finish

Spread about 1.5 tbs of the cream cheese spread onto each toasted English muffin half (reserve any extra). Divide the steak, onions and roasted peppers evenly among the four muffin halves, piling to taste.

Place one poached egg on top of each steak-topped muffin half.

Spoon or drizzle about 2 tbs hollandaise over each poached egg. Finish with a light drizzle (about 1 tbs per serving) of the warm white queso in a decorative pattern.

Garnish with chopped parsley and a few drops of hot sauce if desired. Serve immediately.