Philadelphia Style Steak

• Spice Rub
• 2 tablespoons ancho chile powder
• 2 teaspoons Spanish paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dry mustard
• 2 teaspoons dry oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• Caramelized Onions
• 2 tablespoons unsalted butter
• 1 tablespoons canola oil
• 3 large Spanish onions, peeled, halved and thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Provolone Sauce
• 1 tablespoon unsalted butter
• 1 tablespoon AP flour
• 2 cups whole milk, heated
• 2 cups grated aged provolone cheese
• 1/4 cup grated Parmigiano Reggiano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• BF Steak Sauce
• 1/4 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1/4 cup molasses
• 3 tablespoons prepared horseradish, drained
• 2 tablespoons honey
• 2 tablespoon ketchup
• Salt and freshly ground black pepper

1. Combine spices together in a small bowl.
2. Caramelized Onions:
3. Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes.
4. Provolone Sauce:
5. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper.
6. Spice Rubbed Steaks
7. Four 16-ounce strip steaks, trimmed of fat
8. 1 1/2 tablespoons kosher salt
9. Spice Rub
10. 2 tablespoons canola oil
11. Chopped fresh flat leaf Italian parsley
12. 1. Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil.
13. 2. Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving.
14. 3. Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley.

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Taken from www.epicurious.com/recipes/member/views/philadelphia-style-steak-50136493 (may not work)