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Since opening in summer 2006 Bobby Flay Steak has served over 420,000 filet mignons, 46,000 orders of whole fresh lobster and 170,000 of its most popular side dish – roasted asparagus. They have served over a million customers so far and counting!

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One of their most popular dishes is Bobby’s version of the Philly Cheesesteak:

PHILADELPHIA STYLE STRIP STEAK

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2. Bobby Flay Steak. 6,304 likes 44 talking about this 68,865 were here.
3. Simply place order and pick it up at the designated restaurant, or we’ll bring it to your guest room. Guests visiting Borgata for just the day may also take advantage of BorgataEATS – with dinner ready to take home right from the restaurant. Call 609.317.8EAT (8328) to place an order. LEARN MORE ABOUT DINING AT BORGATA.

Serves: 4

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

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Bobby Flay’s Steak House is a modern twist on the traditional steakhouse situated in the heart of Atlantic City. Here, the traditions of classic steakhouse are combined with custom menu items that celebrate the region, including the signature Lobster Bar.

Combine spices together in a small bowl.

Caramelized Onion-Pepper Relish 2 tablespoons unsalted butter 1 tablespoons canola oil 2 large Spanish onions, peeled, halved and thinly sliced 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 piquillo peppers, thinly sliced 4 hot cherry peppers, chopped 2 tablespoons red wine vinegar 3 tablespoons chopped fresh flat leaf parsley Honey, to taste

1. Heat butter and oil in a large sauté 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. Transfer to a bowl and let cool slightly.
2. Add the peppers, vinegar, parsley and honey to taste. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

Provolone Sauce 1 tablespoon unsalted butter 1 tablespoon AP flour 2 cups whole milk, heated 2 cups grated aged provolone cheese ¼ cup grated Parmigiano Reggiano 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper

1. 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.

BF Steak Sauce ¼ cup Dijon mustard ¼ cup whole grain mustard ¼ cup molasses 3 tablespoons prepared horseradish, drained 2 tablespoons honey 2 tablespoon ketchup Salt and freshly ground black pepper

Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving.

Spice Rubbed Steaks Four 16-ounce strip steaks, trimmed of fat ¼ cup canola oil 1 ½ tablespoons kosher salt Spice Rub Chopped fresh flat leaf Italian parsley, for garnish

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1. Preheat broiler. Brush the steaks on both sides with oil and with the salt. Rub one side of each steak with the spice rub.
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.
3. Ladle some of the BF Steak sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the provolone sauce and onion-pepper relish. Garnish with chopped fresh parsley.

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Since opening in summer 2006 Bobby Flay Steak has served over 420,000 filet mignons, 46,000 orders of whole fresh lobster and 170,000 of its most popular side dish – roasted asparagus. They have served over a million customers so far and counting!

One of their most popular dishes is Bobby’s version of the Philly Cheesesteak:

PHILADELPHIA STYLE STRIP STEAK

Serves: 4

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

Combine spices together in a small bowl.

Caramelized Onion-Pepper Relish 2 tablespoons unsalted butter 1 tablespoons canola oil 2 large Spanish onions, peeled, halved and thinly sliced 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 piquillo peppers, thinly sliced 4 hot cherry peppers, chopped 2 tablespoons red wine vinegar 3 tablespoons chopped fresh flat leaf parsley Honey, to taste

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1. Heat butter and oil in a large sauté 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. Transfer to a bowl and let cool slightly.
2. Add the peppers, vinegar, parsley and honey to taste. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

Provolone Sauce 1 tablespoon unsalted butter 1 tablespoon AP flour 2 cups whole milk, heated 2 cups grated aged provolone cheese ¼ cup grated Parmigiano Reggiano 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper

1. 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.

BF Steak Sauce ¼ cup Dijon mustard ¼ cup whole grain mustard ¼ cup molasses 3 tablespoons prepared horseradish, drained 2 tablespoons honey 2 tablespoon ketchup Salt and freshly ground black pepper

Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving.

Spice Rubbed Steaks Four 16-ounce strip steaks, trimmed of fat ¼ cup canola oil 1 ½ tablespoons kosher salt Spice Rub Chopped fresh flat leaf Italian parsley, for garnish

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1. Preheat broiler. Brush the steaks on both sides with oil and with the salt. Rub one side of each steak with the spice rub.
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.
3. Ladle some of the BF Steak sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the provolone sauce and onion-pepper relish. Garnish with chopped fresh parsley.

Reader Interactions