November 22, 2012: Stampeder's Steak and Cheese Flatbread
Published Thursday, November 22, 2012 9:43AM EST
Chef Avaughn Wells whips up two dishes that represent the spirit of this year’s Grey Cup contenders -- the Calgary Stampeders and Toronto Argonauts.
Stampeder's Steak and Cheese Flatbread (serves 4)
- 12 oz. strip loin steak
- 1/2 cup caramelized onions
- 1/4 cup garlic butter
- 1 1/2 cup shredded cheese blend
- 1 flatbread (herb or garlic)
Look for fresh flat bread in the bread section of your local supermarket.
Slice one onion, heat a pan to medium-high heat and add one teaspoon of oil. Sauté onions until soft and golden in colour, approximately 20 - 30 minutes.
Slice the steak, season with salt and pepper. Heat a fry pan with one teaspoon of oil and quickly sear the steak. Remove the pan and set aside.
Preheat the oven to 350 F (176 C). On a baking sheet lay down the flatbread and spread the garlic butter. Lay on the steak and caramelized onions. Sprinkle the cheese on top. Place in the oven and allow it to bake for 15 minutes, until the bread is crispy and the cheese is melted. Remove from the oven and slice into wedges.
Hog Town Double Blue Slider (serves 4)
- 12 mini-burger buns or soft dinner rolls
- 6 slices Peameal bacon, cut in half
- 1 cup caramelized onions
- 3 slices of Cheddar cheese, cut into four small squares
- 3 cups pulled pork
- 1 cup BBQ sauce
- 1 cup coleslaw with dressing
Look for mini-burger buns or soft dinner rolls, as well as premade pork and prepackaged coleslaw with dressing at your local supermarket.
Slice one onion, heat a pan to medium-high heat and add one teaspoon of oil. Sauté the onions until soft and golden in colour, approximately 20 - 30 minutes.
Cook off the slices of Peameal bacon, cut in half and set aside
Place the pulled pork and BBQ sauce in a sauce pan and heat for 15 minutes or until hot all the way through.
Mix the coleslaw and dressing together. Cut buns in half and place the bottom half on a baking sheet. Lay one piece of Peameal bacon and a slice of Cheddar cheese on the bun. Place under the broiler until the cheese melts.
Pull out of the oven and place half a teaspoon of onions on each bun. Place 1 oz. of pulled pork on each bun and then add 1/2 oz. of the coleslaw. Place the top half of the bun on top to finish.