Ingredients:
- 1 New York Strip Steak (9-10oz)
- 4 pita rounds
- 2 bell peppers, any color
- 1 yellow onion, sliced
- 1 (8 oz) can mushrooms, drained
- 2 Tbsp clarified butter
- 1 Tbsp olive oil
- 1 cup chicken broth
- 2 cups shredded provolone cheese
- 4 Tbsp Freak Flag Steak and Chop Sauce, divided
- Kosher salt and ground black pepper
Directions:
1. Preheat oven broiler on high. Place whole peppers on baking sheet under broiler. Turn every couple of minutes until all sides are charred and skin has bubbled. Remove from oven and place peppers in heat safe bowl and cover tightly with plastic wrap. Set aside. Preheat oven to 350 degree F.
2. In a large skillet, melt clarified butter over medium heat. Add onions. Season with salt and pepper. Stir occasionally until onions have softened and start to carmelize. About 8-10 minutes. Remove onions to plate.
3. In the same pan add mushroom and heat. Add broth and bring to a boil. Once broth boils, reduce heat to medium and continue cooking until liquid cooks down. Remove mushrooms to plate.
4. Heat the same skillet over high heat. Add olive oil. Season steak generously with salt and pepper. Sear the steak about 2 minutes on each side. Remove to cutting board and let rest for 10 minutes. Slice thinly against the grain. (Steak will be rare inside. This is so it doesn’t over cook in the oven.)
5. While the steak rests, work on the peppers. Peal off the charred skin from the peppers. Cut open and remove stem and seeds. Slice the peppers.
6. To assemble; place pita rounds on baking sheet. Top bread with a Tbsp/round of the Chop Sauce. Then divide onions, mushrooms, and peppers evenly between the four rounds. Sprinkle cheese next. Top with a few steak slices per round. Place in oven for 10 minutes or until cheese is melted and steak is cooked to medium.
*Substitute for Chop Sauce: favorite BBQ sauce.
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