Ciabatta Cheese Steaks with the Works (Thursday)

Ciabatta Cheese Steaks with the Works
Servings: 4
Preparation Time: 10 minutes
Start to finish: 20 minutes
Source: Rachel Ray

4 flat iron steaks,, 6-8 oz each
Extra Virgin olive oil, for coating 
2 Tablespoons Extra virgin olive oil
Grill Seasoning
3 Cubanelle Peppers, seeded and sliced
1 clove garlic, peeled and crushed
1 large onion, thinly sliced
1/4 cup hot pepper rings, drained (sometimes labeled banana peppers)
2 Tablespoons butter
2 Tablespoons flour, all-purpose
1 1/2 cups milk
Nutmeg
2 cups provolone cheese, grated
2 loaves ciabatta bread

1.    Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high.
2.    Coat the steaks with extra-virgin olive oil and grill seasoning.
3.    Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat.
4.    Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes.
5.    Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
6.    Heat oven to 250 degrees F.
7.    While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time.
8.    Meanwhile heat up a sauce pot over medium heat and add the butter.
9.    When the butter has melted, whisk in the flour and stir for 1 minute.
10.    Whisk in the milk and season with salt, pepper and nutmeg, to taste.

Served With:
Butter and Parm Squished Potatoes
Servings: 4
Preparation Time: 5 minutes
Start to finish: 20 minutes
Source: Rachel Ray

2 pounds baby Yukon gold potatoes
2 cups chicken stock
2 Tablespoons extra virgin olive oil
black pepper
2 Tablespoons butter
1/2 cup shredded Parmigiano-Reggiano

1.    Put the potatoes in a medium pot in a single layer.
2.    Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.
3.    Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.
4.    Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher.
5.    Crisp the potatoes a few minutes on each side, then season with black pepper.
6.    Stir in the butter and cheese and toss.