Rachael's Chipped Beef on Toast Upgrade: Philly Steak with Onions & Provolone Gravy
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Rachael's Chipped Beef on Toast Upgrade: Philly Steak with Onions & Provolone Gravy

Creamy chipped beef on toast has an infamous reputation and a terrible nickname ("$#!* on a shingle"), but shaved beef in creamy gravy is crazy good, especially if you add cheese.

Ingredients

  • 2 tbsp. olive oil

  • 1 large or 2 medium onions, chopped

  • Salt

  • A sprinkle of sugar

  • 1 ½ cups chicken stock

  • 1 tbsp. plus 1 1/2 tsp. butter

  • 1 tbsp. plus 1 1/2 tsp. flour

  • 2 tbsp. white wine

  • ½ cup whole milk

  • Black and white pepper

  • About 1 1/2 tsp. Worcestershire sauce

  • ½ tsp. granulated garlic

  • High-heat cooking oil (such as canola or grapeseed)

  • 1 lb. boneless rib eye steak, very thinly sliced

  • 1 cup shredded sharp provolone

  • 4 sub or hoagie rolls (each 10 to 12 inches long)

  • Chopped fresh flat-leaf parsley, for serving

Preparation

  • Step 1

    In a small to medium skillet, heat the oil, two turns of the pan, over medium. Add the onion; season with salt and a sprinkle of sugar. Cook, stirring occasionally, until the onion softens, 12 to 15 minutes. Add 1 cup stock. Raise heat to medium-high and cook, stirring often, until the liquid absorbs into the onion, about 5 minutes.

  • Step 2

    Heat a large cast-iron griddle or skillet over high.

  • Step 3

    In a small saucepan with a lid, melt the butter over medium to medium-high heat. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Add the wine, then the remaining 1/2 cup stock. Cook, stirring often, until the sauce thickens a bit, about 1 minute. Whisk in the milk and bring to a simmer; season with salt, black pepper, and white pepper. Whisk in the Worcestershire and granulated garlic. Reduce heat to low and cover to keep the gravy hot.

  • Step 4

    Fill a squeeze bottle with high-heat oil (or hold a finger over the opening of the oil bottle to slow the pour). Drizzle the griddle with some oil. Scatter a few slices of steak on the griddle; season. Working in batches, cook, turning and chopping the steak with the side of a metal spatula, until crisp and brown, 2 to 3 minutes per batch. Transfer the steak to a plate.

  • Step 5

    Add the cheese to the gravy and stir in a figure eight motion until the cheese melts, about 3 minutes. Remove from heat. Pile the steak onto the rolls. Top with the onion, cheese gravy, and parsley.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...