Food
Tyler Florence’s Ultimate Steak Sandwich | Tyler’s Ultimate | Food Network
Tyler makes the ultimate steak sandwich with juicy rib-eye and a creamy béchamel sauce made with Gruyere cheese!
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Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
The Ultimate Steak Sandwich
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 40 min
Prep: 25 min
Cook: 15 min
Yield: 2 large foot long sandwiches
Ingredients
Gruyere bechamel:
1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish
Arugula mayonnaise:
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
Steak sandwich:
2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows
Fennel Slaw:
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate – you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil – this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
Fennel Slaw: Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
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Tyler Florence’s Ultimate Steak Sandwich | Tyler’s Ultimate | Food Network
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She’s teaching Jeffrey all her tricks for perfect bacon every time.
Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c!
Get the recipe 👇
Seriously Crispy Bacon
Recipe courtesy of Ina Garten
Level: Easy
Yield: Serves 4
Who doesn’t want perfectly crisp bacon? The trick in this recipe is dusting the slices with Wondra flour before baking them. Perfectly crisp bacon every time! And no greasy mess.
Ingredients
12 ounces thick-cut bacon (see note)
2 tablespoons Wondra flour
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Arrange the bacon in one layer on a board. Put one tablespoon of the flour in a fine-meshed sieve and dust the bacon lightly and as evenly as possible with the flour. Turn the bacon and dust the other side with one more tablespoon of flour.
Transfer each slice of bacon, shaking off any excess flour, to the prepared baking sheet, placing them in one layer very close to each other. Bake for 12 minutes. With metal tongs, turn each strip of bacon and bake for another 5 to 10 minutes, until nicely browned. Transfer the bacon to a cooling rack. Serve warm or at room temperature.
Cook’s Note
Choose bacon that is cut thicker than the usual grocery store brands, such as Nodine’s Applewood Smoked or D’Artagnan.
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Food
Guy Fieri Digs Into a Classic Minneapolis Breakfast 🍳🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Al’s Breakfast in Minneapolis, MN, where this longtime breakfast spot serves up classic American cooking and hearty morning favorites.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://www.alsbreakfastmpls.com
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Guy Fieri Digs Into a Classic Minneapolis Breakfast 🍳🔥 Diners, Drive-Ins and Dives | Food Network
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Aarti Sequeira returns to the pod to talk about joining Halloween Baking Championship and finding the courage to take up space at the judges’ table. She shares why handwritten family recipes matter to her, and how food and faith come together at the ultimate “Aarti Party.”
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Aarti Sequeira on Halloween Baking Championship and Finding Her Voice | Food Network Obsessed
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The perfect Parker House roll recipe is HERE!
The chefs in Food Network Kitchen tested and perfected these super indulgent Parker House rolls thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.
Get the recipe: https://foodtv.com/4AQFUOc
What You’ll Learn:
🧈 The secret to the iconic Parker House flavor
🍞 What makes these rolls different than dinner rolls
😋 The reason behind the “Parker House Fold”
0:00 Intro
0:40 Heat Milk with Butter & Sugar
1:34 Make the Dough
6:00 Transfer Dough to Bowl & Set Aside
8:00 Roll Out the Dough
8:58 Butter the Dough
10:00 Cut the Dough & Place in Pan
12:35 Bake
13:46 Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The Best Parker House Rolls Recipe 🍞 From Food Network Kitchen
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Bobby Flay’s cinnamon bun pancakes are swirled with buttery cinnamon filling, then topped with maple cream cheese glaze and toasted pecans for a tasty breakfast treat.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #CinnamonBunPancakes
Get the recipe ▶ https://foodtv.com/34HVCOR
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Cinnamon Bun Pancakes with Maple Cream Cheese Glaze
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 15 min (includes cooling time)
Active: 45 min
Yield: 4 servings
Ingredients
Maple Cream Cheese Glaze:
3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup
Cinnamon Swirl:
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon
1/4 cup heavy cream
Cinnamon Bun Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans
Directions
Special equipment: a pastry bag; a small piping tip, such as the Ateco 0
Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don’t worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes.
Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool–the mixture will thicken as it cools–then transfer to a piping bag with a small tip.
For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes–adjust the heat as necessary so the bottoms don’t brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Bobby Flay’s Cinnamon Bun Pancakes 🥞 Brunch @ Bobby’s | Food Network
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