Ribeye Grilled Cheese with Caramelized Onions & Homemade Roasted Red Bell Pepper Tomato Soup
The ultimate comfort meal doesn't exi-
I linked out video down below if you’re more visual, but here are the written instructions! DM me on IG (@blaircooleyward with any questions)
INGREDIENTS: for 2 sandwiches (we had leftovers)
Grilled Cheese:
-1 boneless ribeye
-bread of choice (we did rosemary sourdough)
-handful of arugala
-4 slices provolone cheese
-Primal Kitchen special sauce (or any aioli type sauce)
-1 yellow onion, sliced
-butter
-balsamic glaze
Roasted Red Bell Pepper Tomato Soup:
-10 roma tomatoes, quartered
-1/2 shallot
-1 yellow onion, quartered
-handful of cherry tomatoes for a little sweetness
-1.5 red bell peppers, sliced
-1 head of garlic, peeled
-1/2 c Heavy Cream
-1/3 c bone broth or chicken stock (just to make it more liquid if it’s too thick for your preference)
-a few sprigs of rosemary, thyme
-optional: we did a dollop of calabrian chili paste for some heat
HOW TO - TOMATO SOUP:
-preheat oven 425F
-add all veggies and herbs to a sheet pan
-drizzle generously with olive oil, salt and pepper and make sure evenly coated
-pop in oven for 45 mins or until roasted
-once roasted, remove and place all veggies into a blender and pick off the leaves of the herbs (you don’t want to blend the stems) blend until smooth
-once blended, place in a large pot, add 1/2 c heavy cream and however much bone broth until your desired soup consistency. Also add Calabrian chili paste here if you want to use it.
-bring to a boil and then simmer until ready to serve
-taste and add salt/pepper if need be
HOW TO: GRILLED CHEESE & CARAMELIZED ONIONS:
-remove ribeye from fridge and let sit at room temp for at least 30 mins
-meanwhile, in a large saucepan, add whole sliced onion, 2 tbsp of oil, 1 tbsp butter, salt and pepper and cook over medium heat until translucent and then lower temp and let carmalize until they are a deep brown color (it takes time, around 45 mins) - you can add a dash of red wine once they start to get brown if you want, but not necessary (the alc cooks out)
-while onions are going, place ribeye on a plate and rub it with avocado oil, salt and pepper until evenly coated
-get a pan HOT and place ribeye on it, cook until desired temp (we did rare so it was 3-4 mins per side)
-once you flip steak, you can add some sprigs of rosemary/thyme, butter and garlic and baste
-once cooked to desired temp, remove and let rest for at least 10 mins and preheat oven on “broil”
-while resting, toast your bread, place sauce on one side
-once rested, slice steak. on a sheet pan, place bread, sauce, steak, caramelized onions, and 2 slices of provolone and broil in oven until cheese is brown and melted (make sure to watch it so it doesn’t burn! like 2 mins)
-remove, top with arugula, balsamic glaze, serve and enjoy!
Here is the link if you’re visual and want to watch a our video!
