Celeb chefs Richard Blais and Josh Capon face off in ultimate Father's Day Philly food showdown
One dish was inspired by cheesesteaks and another packs the flavors of Mexico.
Two ultimate food-dads, Richard Blais and Josh Capon, faced off in the city of brotherly love ahead of Father's Day to bring their best dad-approved steak dishes to the table.
The one stipulation, both chefs had to incorporate a Philly staple, cheez wiz.
Blais, host of the hit food podcast "Starving for Attention," shared a classic beef tenderloin paired with his spin on the classic flavors of Philly, stuffed inside a baked potato.
Capon, executive chef and partner at Bowery Meat Co. and Lure Fish Bar in New York City, went with a cut of steak fit for a king, marinated with layers of chile flavors.
Check out the full recipes below to recreate at home with dad!
Richard Blais' Bacon Wrapped Filet and Philly Cheese Steak Baked Potato
Ingredients:
4 4-6oz pieces filet mignon steak
8-12 thin slices of bacon
Salt, black pepper, garlic powder
Directions:
Lay 2 strips of bacon out, slightly overlapping.
Place the steak on its side, and roll the bacon tightly around the filet.
Using one or two skewers insert the skewer in the overlapping pieces of bacon to hold in place while cooking. Alternatively use butchers twine to tie the bacon in place. Repeat this for all the steaks.
Season the steaks with the salt, pepper and garlic powder.
Cook in a hot pan with some neutral flavored oil 3 minutes on each side, and then using tongs hold the steaks sideways to brown the bacon for a few more minutes, approximately 10 minutes of total cooking for a nice medium rare. Let the meat feast for 10 minutes before serving or slicing.
For a more well done temperature pop the steaks into a 350 degree oven for five more minutes, then rest.
Philly cheese steak baked potato
Blais busted out the smoker gun under a glass chloche on "GMA" to infuse his over the top creation with even more flavor.
Ingredients:
4 baking potatoes, brushed with olive oil, liberally dusted in kosher salt and baked or microwaved until cooked
1/2 pound shaved beef (cook in oil with salt and pepper until just cooked)
1/4 cup sour cream mixed with three tablespoons prepared horseradish
1/2 cup peppers and onions (slowly cooked in a pan until limp and melting)
1/2 cup cheese wiz or liquid yellow cheese
4 tablespoons soft butter
3 tablespoons scallions or chives
Directions:
Make an incision lengthwise in the potato and gently open the spud so it looks like a blooming flower.
Top with the chopped steak, onions, peppers, a dollop of the butter, dollop of the horseradish, the chives and then generously lacquer the melty cheese over the entire potato.
Recipes reprinted courtesy of Richard Blais.
Guajillo Marinated Rib Steaks with Roasted Onions, Grilled Mexican Street Corn & Charred Poblano Peppers
To incorporate the cheez wiz, chef Capon decided to make it into a cheesesteak sandwich with his ingredients.
Marinade Ingredients:
200 grams Guajillo Chile
50 grams Arbol Chile
2 grams black pepper
1 gram cloves
20 grams garlic
1 gram oregano
20 ml soy sauce
80 ml sherry vinegar
80 ml Canola oil
Directions:
Boil both chilies for 5 minutes then cool and remove seeds and stems. Toast black pepper and clove, then blend to powder.
Add all ingredients except oil and blend until smooth. Whisk in oil then marinade beef lightly for two to three hours.
Season the steaks with kosher salt and grill on high heat until medium rare and let rest.
Grilled Mexican Street Corn
Ingredients:
4-6 Shucked corn, husked removed , stems intact
1/2 cup Sour Cream
1/2 cup Mayo
1/2 cup minced cilantro
1 clove garlic minced
1/4 teaspoon ground Chipotle
Zest of 1 lime
2 tablespoons fresh lime juice
Salt
1/2 cup Crumbled Cotija cheese
Lime wedges to serve
Directions:
Mix together Sour cream, mayo, cilantro, garlic, Chipotle, Lime zest and lime juice. Season with salt to taste. Keep in fridge until ready to use.
Grill the corn on high heat until lightly charred on all sides. Set aside to let cool.
Using a pastry brush, lightly coat all sides of the corn with the mayo mixture. Sprinkle with the cojita cheese and dust with chipotle pepper and garnish with fresh lime wedges.
Charred Poblano Peppers
Grill peppers on high heat until charred on all sides. Place in a metal mixing bowl and cover with plastic wrap and let steam for 10 minutes. Peel the skin, remove the seeds, cut into thin strips and set aside.
Roasted Red Onions
Slice onions in half and keep stems intact. Grill until nicely charred. Place in half hotel pan with half a cup of red wine vinegar, and season with salt and pepper.
Cover with foil and bake in oven for 20 mins until tender.
Recipes reprinted courtesy of Josh Capon.
Ultimately both dads and chefs came out on top and received special Father's Day trophies for their Philly-inspired food.
Related Stories
ABC News Live