caseydog
somebody shut me the fark up.
Okay, I didn't melt and I haven't been banned, so here is my entry to the sandwich TD.
I love a good steak sandwich, but didn't want to do a traditional steak sandwich.
I started with my basic ingredients. Flat iron steak (which is one of my favorite cuts of beef), some bell pepper and onion, some Boar's Head provolone cheese, and a good bakery roll.
Next, to get ahead of the game, I made up a dressing for the sandwich with equal parts spicy brown mustard and mayo, with a few dashes of Louisiana hot sauce.
While the charcoal chimney was getting the coals ready, I sautéed some onion and bell pepper on the stove -- sorry, but it was 106 outside, so I did some of my cooking in the kitchen.
Once the coals were ready, I tossed the flat iron steak on the grill to cook.
Once the steak was cooked to medium rare, I pulled it. While it rested, I toasted the bread on the grill.
I then sliced the nice red meat...
I then spread the dressing on the toasted roll, piled on the steak, topped it with the sautéed onions and peppers, and some provolone, and put it back on the grill just long enough to melt the cheese.
And here is the finished sandwich.
It was really good. The dressing worked perfectly with the beef. The roll was crunchy, the cheese was melted just right, the onions and peppers were just right, it all came together better than I could have imagined. And, I almost didn't cook it because it was too farking hot outside. :laugh:
CD
I love a good steak sandwich, but didn't want to do a traditional steak sandwich.
I started with my basic ingredients. Flat iron steak (which is one of my favorite cuts of beef), some bell pepper and onion, some Boar's Head provolone cheese, and a good bakery roll.
Next, to get ahead of the game, I made up a dressing for the sandwich with equal parts spicy brown mustard and mayo, with a few dashes of Louisiana hot sauce.
While the charcoal chimney was getting the coals ready, I sautéed some onion and bell pepper on the stove -- sorry, but it was 106 outside, so I did some of my cooking in the kitchen.
Once the coals were ready, I tossed the flat iron steak on the grill to cook.
Once the steak was cooked to medium rare, I pulled it. While it rested, I toasted the bread on the grill.
I then sliced the nice red meat...
I then spread the dressing on the toasted roll, piled on the steak, topped it with the sautéed onions and peppers, and some provolone, and put it back on the grill just long enough to melt the cheese.
And here is the finished sandwich.
It was really good. The dressing worked perfectly with the beef. The roll was crunchy, the cheese was melted just right, the onions and peppers were just right, it all came together better than I could have imagined. And, I almost didn't cook it because it was too farking hot outside. :laugh:
CD
