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Thursday, September 5, 2013

Montreal Steak and Cheese with Chipotle Mayo Dressing

This is one of those quick and easy (really delicious) weekday meals that everyone gets excited about when they hear we are having it.  It is basically a flatbread layered with melted cheese, thinly sliced beef seasoned with Montreal steak spice, caramelized onions, sautéed mushrooms, lettuce, tomatoes and a spicy chipotle mayonnaise dressing (that I use for everything).   

This came about as I was trying to recreate what I thought a Philly Cheese Steak would be.  You can also use large hot dog buns but the Naan adds an interesting flavour and texture.

It has become a favourite and evolved a little when we hosted a group of friends not too long ago and created the same dish using marinated flank steak (we used the marinade for chicken or beef brochettes) done on the barbecue.  

It's one of those easy recipes you can get creative with by adding any toppings you like or happen to have on hand.  

You will need:  for 4 portions
  • 4 Naan breads or 4 large hot dog buns
  • 2 cups of shredded cheese (your choice - I like sharp cheddar)
  • 1lb (500g) of tender cut of beef of your choice, thinly sliced 
  • 7 large mushrooms, cleaned and sliced (remove tip end of stem)
  • 2 large yellow onions, cut in half and sliced
  • oil, butter
  • pinch of sugar, salt and pepper
  • Montreal steak spice or steak spice of your choice
  • lettuce, finely chopped 
  • tomatoes, sliced
  • 1 cup of real mayonnaise
  • 2 tbsp of seasoned rice vinegar
  • chipotle pepper to taste
  • 1/4 of water 

  1. Put 1 tbsp (15ml) of oil in a medium sized pan over medium heat.  Add the sliced onions (2 large), a large pinch of salt and sugar and cook, stirring occasionally for about 15 -20 minutes - until the onions are soft and begin to colour.  Set aside;
  2. Return the pan to the heat and add another 1 tbsp (15ml) of oil.  Add the sliced mushroom (7 large),  and a generous pinch of salt;
  3. After about 10 minutes, the mushrooms will have rendered their water.  Pour them into a sieve to drain.  Add a large pat of butter to the pan and return mushroom to the pan to sauté and colour.  Cook over medium high heat for about 2-3 minutes.  Taste, season with salt and generous amount of pepper and set aside (if you continue to cook the mushrooms without draining their water, they will shrink too much and be overcooked.  It is also difficult to get them to colour);
  4. Return pan to medium high heat and add 1 more tbsp (15ml)  of oil.  Add the thinly sliced steak in batches until cooked, turning once.  This only takes a few seconds per side.  Remove and season with Montreal steak spice.
  5. To make the Chipotle mayonnaise dressing, put the mayonnaise (1 cup - 250ml) in a bowl, add the seasoned rice vinegar (2tbsp - 30ml) and chipotle powder (to taste) and whisk to blend.  Slowly add the water until you have a consistency you like;
  6. You are now ready to assemble the flatbreads:  Put a generous layer of shredded cheese on the Naan (or hot dog bun) and place under the broiler (or on the barbecue - indirect heat) until it melts, top with steak, mushrooms, onions, lettuce, sliced tomatoes and generous amount of dressing.
  7. Enjoy!

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