Happy New Year! As a kid, I used to make New Year’s resolutions, hoping that I’ll actually stick to them until at least June. Now, I make one goal that I want to reach by the end of the new year and for 2019, I have decided to go full speed with my food blog. I am determined to put more of an effort into Cherry on My Sundae and hopefully, be able to reach more viewers! So, to start off on the right foot, I’m sharing a delicious ribeye sandwich with jalapeno pesto, caramelized onions, and white cheese sauce. This sandwich was inspired by the classic Philly cheesesteak with some modifications like sweet caramelized onions, bitter arugula, and spicy jalapeno pesto. Who says a sandwich has to be boring?
**Helpful tips and common mistakes
Whenever I make a sandwich, it’s not just sliced deli turkey, lettuce and tomato. I’ll admit, there are some fancy ingredients in this ribeye sandwich with jalapeno pesto, but with all that extra effort comes a much tastier sandwich.
Start by making the condiments. If you’re short on time, you can always make the condiments up to 2 days before. Roast the jalapeno for the pesto until the outer skin becomes blackened and transfer the pepper to a bowl, covering it with plastic wrap. The steam from the pepper will fill the bowl and the help the outer skin loosen, making it easier to peel. Peel the jalapeno, discarding the seeds if you want a less spicy pesto. Blend it with the remaining ingredients, season with salt and pepper and set aside.
Next, caramelize the onions. Since the onions take some time, you can start cooking the ribeyes while the onions brown. We’re going to be using the reverse sear method for the ribeyes, my favorite way to cook steaks. I find that whenever I use the reverse sear method, the meat always comes out a perfect medium-rare.
What is the reverse sear method? Usually, to cook a thick cut of steak, you sear it in a hot pan first then finish it in the oven. The reserve sear method is exactly the opposite, starting in the oven and finishing it in the pan. By roasting the meat first, it cooks evenly throughout, making it easier to avoid over-cooking. Finish the steaks in a hot pan to give them the caramelization it needs.
How long the steaks take to cook depends on how thick the steaks are. Use a meat thermometer to help determine when they are ready. For 1 inch steaks, it will take about 30 minutes to reach 110 degrees F at 275 degrees F.
While the ribeyes are cooking, prepare the white cheese sauce. I like to combine white cheddar with Monterrey jack cheese for a little sharp with a little mild. Just like a cheddar cheese sauce for mac and cheese, this one starts with a butter and flour roux. Add the milk, whisking constantly to incorporate the roux. Then, add garlic powder and half of the cheeses. Adding the cheeses in batches helps it melt faster without clumping. I also prefer to grate my own cheese as the pre-shredded cheeses have an anti-clumping agent that can make the sauce clumpy.
Slice the ribeye steaks and assemble those sandwiches! All your hard work has paid off because you can now enjoy these ribeye sandwiches with jalapeno pesto. I have to say, this is one darn good sandwich. It combines sweet, savory, creamy, and even a little spicy all into one bite. I think it’s time to open up a sandwich shop, no?
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