Pepito De Ternera Recipe

Pepito de Ternera Recipe

Ingredients

• 1 lb ribeye top sirloin, sliced thin
• 2 yellow onions
• 2 green bell peppers
• 1/2 lb Manchego cheese, shredded
• 1/2 lb Havarti cheese, shredded
• 2 cups mayonnaise
• 2 Tbl dijon mustard
• 1/2 cup of canola oil
• 1/2 cup of extra virgin olive oil
• 2 Tbl butter, unsalted
• Ciabatta bread

Instructions

Caramelized Onions
1. Slice onions into long thin strips.
2. With about half a cup of extra virgin olive oil, add to a medium size pot on low heat.
3. Add onions and a pinch of salt.
4. Caramelize on low heat until onions are brown and sweet.
Roasted Green Bell Pepper
5. Pre-heat your oven to 400 degrees F.
6. Using your hand, rub canola oil around the outside of the green bell peppers.
7. Add to oven and cook for about 15 minutes.
8. Use the broil option for the last 5 minutes of the process.
9. Once the green bell pepper is charred on the outside remove it from the oven and add it to a container and cover it with plastic wrap.
10. Let it sit for 20 minutes.
11. Once cooled, peel the outside of the peppers and remove the inside core and seeds.
12. Cut into thin strips.
Mayo Mostasa
13. Using a bowl and a whisk, add 2 cups of mayonnaise and 2 tablespoons of Dijon mustard.
14. Mix until well incorporated.
Ribeye/Sirloin Meat
15. Using a griddle or a sautee pan, cook shaved ribeye meat over medium heat.
16. Make sure to season your meat.
17. Add the caramelized onions and roasted green pepper to this mixture.
18. Add Manchego cheese and Havarti cheese directly on top of the shaved ribeye and vegetables so that it melts slightly.
Ciabatta
19. Slice the ciabatta in half.
20. Using 2 tablespoons of butter add to sautèe pan or griddle.
21. Toast both sides of the bread until caramelized.
Assembly
22. Add the desired amount of Mayo Mostasa.
23. Add ribeye and caramelized vegetable mixture.