Ribeye cap steak slow roasted and flash fried served on Hoagie roll with sautéed onions, peppers, and mushrooms. Top with Spiced Whiz sauce. This recipe is scaled for 24 servings.
16 Pounds Ribeye cap
3/4 Cup Steak Seasoning
3 Cups Beef Broth
8 Cups Tempura Batter, prepared according to package instructions
3 Cups Red Bell Pepper, Batonnet
3 Cups Yellow Onion, Batonnet
8 Teaspoons Garlic, minced
3 Cups White Button Mushrooms, sliced
4 Teaspoons Garlic Pepper Seasoning
4 Fluid ounces Canola Oil
24 Hoagie Rolls
9 Cups Cheez Whiz Sauce (Sub Recipe)
Flat Top Griddle
Preheat oven to 350˚F.
In an oven-proof Dutch oven on high heat, season ribeye cap with steak seasoning then sear for 3 minutes on each side. Place seared beef into half hotel pan with beef broth, cover with foil, and bake in oven for 1 hour, until beef is tender.
Remove cooked beef from oven and let cool completely. Once cooled, slice ribeye cap into 3/4" thick strips.
Dredge ribeye strips in tempura batter and deep fry at 350˚F for 2-3 minutes, until batter is golden brown and internal temperature reads 155˚F. Hold hot under heat lamp.
On a flat top griddle, saute peppers, onions, and mushrooms with canola oil and gralic pepper seasoning for 5 minutes or until vegetables have softened and onions are lightly caramelized.
Toast roll on flat top griddle and place on plate. Assemble each serving in the following order:
1 Toasted hoagie roll
4 Pieces fried finger steaks
1/4 Cup sauteed vegetables
3 Tablespoons Cheez Whiz Sauce
cheez whiz sauce
8 Cups Cheez Whiz Sauce, hot
2 Cups Heavy Cream
1 Teaspoon Black Pepper, ground
In a saucepot on medium heat, whisk all ingredients together and simmer until hot.
Transfer hot Cheez Whiz sauce to a bain marie and hold hot during service.