Steak And Cheese

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak And Cheese to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak And Cheese, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 2 pounds Top Round Steak
• 1/4 cup Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Garlic or Celery Salt
• 6 tablespoons Butter
• 1 each Lg Onion -- finely chopped
• 1 cup Beef Bullion
• 1 cup Sharp Cheddar Cheese -- grated
• 2 tablespoons Parsley -- finely chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Steak should be cut in thin slices

Step 2: Technique & Execution

Pound steak out until it is about 1/4-inch thick

Step 3: Technique & Execution

Combine flour, salt, pepper and garlic salt and rub into steak on both sides

Step 4: Technique & Execution

Allow to stand for 5 minutes, then cut into 8-10 serving pieces

Step 5: Technique & Execution

Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat

Step 6: Technique & Execution

Sprinkle with chopped onion and add bullion