12 Apr

Oh, hello 1960s era steakhouse…

We recently fully embraced the retro steakhouse experience, unabashedly wallowing in artery-clogging classics. No regrets!


And while we partook of these butter-drenched, garlic soaked standbys:

And classic shrimp cocktail:

shrimp cocktail

We had to grin about the basket of cheese toast. We grew up with this nostalgic steakhouse staple. Every company steak dinner or family spaghetti night featured our homemade version. How many times the broiler incinerated them!

This doesn’t really require a recipe (smear garlic butter on texas toast, sprinkle with parmesan, broil).

But we couldn’t resist hoarding this Hy’s steakhouse version we found online.

That canned soup addition is terrifying.

2 500g (16 oz) loaves of French bread
375 ml (12 oz) cheese sauce (canned soup will do) ?!
375 ml (12 oz) Parmesan cheese
250 g (8 oz) clarified butter
2 garlic cloves

Butter: Crush fresh garlic cloves in clarified butter and leave on medium-low stove for 5 minutes. (To clarify butter, heat butter in small saucepan over low heat until melted. Pour into a glass measuring cup and let stand for 3 minutes. Skim off and discard the foam on top. Slowly pour the yellow liquid into a saucepan, being careful not to use the thick, white milk solids that have settled to the bottom of the cup).

Slice bread lengthwise. Toast on both sides in your oven on broil. With a spatula, apply a thick layer of cheese sauce (you can use undiluted Campbell’s cheddar soup). Evenly cover this with a layer of Parmesan cheese. The butter should be sprinkled over the cheese with a pastry brush. Put back in oven until the Parmesan browns. Slice into pieces. Serve hot.

NOT MINE: Taste Tester Notes: Very cheesy, rich and good. The amounts of Parmesan and butter are generous, and once you start putting them on, you may want to use less according to your own discretion. If using canned soup, it comes in a 284 ml (10 oz) can, and you can get away with using this amount.

Although we ordered our filet with bleu cheese, when the Bearnaise and green peppercorn sauce landed on the table, our thoughts went to one of our greatest scores: mini sauce boats.



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