Savory Provel-Topped Steak Modiga
Experience the rich, savory flavors of our Savory Provel-Topped Steak Modiga, a culinary treasure inspired by a beloved local restaurant. This dish perfectly marries succulent beef strip steaks, crisp mushroom sauce, and the distinctively creamy and flavorful provel cheese for a mouthwatering experience. The accompanying sauce, with its buttery garlic and moderating note of white wine, elevates the dish while making your french bread irresistibly dippable. This versatile recipe can also be adapted for chicken, making it a delightful choice for families who crave variety. For the best flavor, we recommend using high-quality chicken stock and sticking to provel cheese—substitutions just won't do it justice. Feel free to double the sauce for extra dipping delight. Enjoy a delightful meal with friends and family that is sure to impress!
4
Servings
300
Calories
13
Ingredients
Ingredients
Fine dry Italian seasoned breadcrumbs
1 cup (N/A)
Beef strip steaks
4 (10-12 ounces each) (N/A)
Butter
2 tablespoons (N/A)
Minced fresh garlic
1 1/2 teaspoons (N/A)
Sliced mushrooms
4 ounces (N/A)
All-purpose flour
2 tablespoons (N/A)
Chicken stock
1 cup (Use high-quality stock for best flavor)
Chablis or dry white wine
2 tablespoons (N/A)
Lemon juice
1 tablespoon (N/A)
Lemon juice (additional)
1 teaspoon (N/A)
Salt
1/8 teaspoon or to taste (N/A)
White pepper
1/8 teaspoon or to taste (N/A)
Provel cheese
4-6 ounces (At room temperature, shredded or sliced)
Instructions
1
Begin by pressing the fine dry Italian seasoned breadcrumbs firmly onto both sides of each steak. Preheat your grill or broiler to high heat and cook the steaks to your preferred level of doneness, approximately 4-6 minutes per side for medium-rare, depending on thickness.
2
While the steaks are cooking, heat a saucepan over medium-low heat. Add the butter and allow it to melt completely. Once melted, introduce the minced garlic and sauté for about 90 seconds, or until fragrant but not browned.
3
Add the sliced mushrooms to the pan and cook for an additional minute, allowing them to soften slightly. Next, sprinkle the flour over the mushroom mixture and stir well, cooking for 2 minutes to eliminate the raw flour taste.
4
Gradually whisk in the chicken stock, followed by the white wine and both measurements of lemon juice. Season the sauce with salt and white pepper to taste. Increase the heat to bring the sauce to a gentle boil and continue cooking until it thickens, about 2-3 minutes. Remove from heat and keep it warm as you prepare to serve.
5
Once the steaks are cooked, place each steak on a serving plate and generously cover each with a portion of the room-temperature provel cheese, allowing it to melt slightly from the heat of the steak. Pour the warm sauce generously over each steak, ensuring to include mushrooms. Serve immediately for a luxurious dining experience, and don’t forget the crusty french bread for dipping into the delightful sauce!
Nutrition Information
20g
Fat
15g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Provel-Topped Steak Modiga?
It is a rich, savory beef dish featuring strip steaks, a mushroom wine sauce, and creamy Provel cheese.
Can I substitute the beef for another protein?
Yes, the recipe can be easily adapted for chicken for those who prefer variety.
What makes Provel cheese important in this recipe?
Provel cheese provides a distinctively creamy flavor that is central to the authentic Modiga experience; substitutions are not recommended.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What are the calorie counts for this steak dish?
Each serving contains approximately 300 calories.
How should I prepare the steak coating?
Press fine dry Italian seasoned breadcrumbs firmly onto both sides of each beef strip steak.
What is the recommended cooking method for the steaks?
The steaks should be cooked on a preheated high-heat grill or broiler for 4-6 minutes per side.
What kind of wine is best for the Modiga sauce?
A Chablis or a dry white wine is recommended for the sauce.
Is there a specific stock I should use?
Using a high-quality chicken stock is recommended for the best flavor profile.
How long do I sauté the garlic?
Sauté the minced garlic in melted butter for about 90 seconds until it is fragrant but not browned.
What type of mushrooms are used?
The recipe calls for 4 ounces of sliced mushrooms.
How do I thicken the Modiga sauce?
The sauce is thickened by whisking flour into the mushroom mixture and then gradually adding chicken stock and wine.
What temperature should the Provel cheese be when applied?
The Provel cheese should be at room temperature so it melts easily from the heat of the cooked steak.
Can I make extra sauce for dipping?
Yes, feel free to double the sauce ingredients if you want extra for dipping French bread.
What is the protein content per serving?
There are 25 grams of protein in each serving.
How much fat is in this dish?
There are 20 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 15 grams of carbohydrates.
What is the role of lemon juice in the sauce?
Lemon juice is used in two measurements to provide a bright, acidic balance to the rich buttery sauce.
Do I need to melt the cheese before putting it on the steak?
No, you place the room-temperature cheese on the hot steak and let the steak's residual heat melt it.
What should I serve as a side for dipping?
Crusty French bread is highly recommended for dipping into the flavorful mushroom sauce.
How much garlic is required?
The recipe requires 1 1/2 teaspoons of minced fresh garlic.
What is the seasoning for the sauce?
The sauce is seasoned with salt and white pepper to taste.
How long does the sauce take to thicken?
Once brought to a gentle boil, the sauce takes about 2-3 minutes to thicken.
Why do I cook the flour for 2 minutes?
Cooking the flour for 2 minutes helps eliminate the raw flour taste before adding liquids.
Can I use shredded Provel cheese?
Yes, the recipe allows for either shredded or sliced Provel cheese.
What size steaks should I buy?
The recipe suggests 4 steaks weighing between 10 and 12 ounces each.
Is this a spicy dish?
No, this is a savory dish focused on buttery, garlic, and wine flavors without spicy heat.
What is the inspiration behind this recipe?
The recipe is a culinary treasure inspired by a beloved local restaurant.
Does the recipe contain fiber?
The provided nutritional data indicates that the fiber content is negligible or not specified.
How much butter is needed?
The recipe uses 2 tablespoons of butter to start the sauce.