CHEESESTEAK CHEESECAKE

1/2 pound rib-eye steak

1 tablespoon olive oil

1/4 cup chopped banana peppers

8 ounces cream cheese

6 ounces provolone cheese

4 ounces American cheese

3 eggs

1/4 cup whole milk

2 tablespoons butter, plus more for greasing 2 large yellow onions, sliced thin

1 tablespoon red wine vinegar

1 generous pinch sugar

Preheat the oven to 350 degrees. Grease a 9-inch pie pan with butter and set aside.

Cut the steak into thin slices. Warm the olive oil in frying pan over high heat. Once the pan is hot, add the meat. Cook, stirring often, until browned, about 8 minutes. Stir in the banana peppers and cook a few minutes longer, until softened. Set aside.

In a food processor, mix the cream cheese, provolone cheese and American cheese, eggs and milk, and process until smooth. Transfer to a large mixing bowl.

Without cleaning out the bowl of the food processor, add the meat mixture to the food processor and pulse until the meat is chopped into small, bite-sized bits. Add the meat to the bowl with the cheese, egg and milk mixture. Stir well to combine, then transfer to the prepared pie pan.

Bake 35-40 minutes, until the filling is set. (If the top of the cheesecake begins to brown in the last 10 minutes of cooking, tent the top with aluminum foil.) Let cool 5-10 minutes before serving.

While the cheesecake bakes, prepare the onion jam: Warm a nonstick frying pan over medium heat. When the pan is hot, add the butter. Once the butter has melted, stir in the onions. Cook until golden brown, about 25 minutes, stirring occasionally to avoid burning. Add the vinegar and sugar and cook an additional 10 minutes to achieve a jamlike consistency.

Serve the cheesecake warm or at room temperature. Top each serving with onion jam. Serves 6-8.

Per serving, based on 8: 553 calories (percent of calories from fat, 76), 16 grams protein, 19 grams carbohydrates, 2 grams fiber, 48 grams fat (23 grams saturated), 209 milligrams cholesterol, 829 milligrams sodium.

Adapted from “The Comfort Food Mash-up Cookbook” © 2018 by Dan Whalen. Published by Sterling Epicure.

CONTRIBUTED BY PAULA PONTES Cheesesteak Cheesecake includes bits of ribeye steak and banana peppers, and it’s topped with onion jam.