Had some friends over Friday night - filets for the adults and sirloins for the kiddos. Fortunately all my kids like the meat medium-rare and there were a lot of leftovers.
I made some steak sandwiches the next day that were da bomb. Sliced the cold sirloin on a bias about 1/8" thick, placed two-three layers of the slices on mayo'ed seven-grain bread, alternating the direction with each layer. Add a little salt (not much, because I always kosher salt my steaks pretty liberally two hours before grilling), quite a bit of black pepper. On the other slice, more mayo, dijon mustard (Grey Poupon) and a slathering of garlic hummus. Topped with a very thin slice of provolone cheese, fresh spinach, arugula, and very ripe thin sliced tomatoes.
The hummus was a nice addition. Any improvements you can think of?
~~~ "I'm stupid, but I might not be crazy." - Hanno Breuckner
Originally posted by RightAJ: Come on out to Philly and we'll hook you up with a REAL steak sandwich
Is that an invite??? My favorite cheesesteak joint in Philly is Steve's Prince of Steaks. Pat's is the first place I've tried so I considered it good. Gino's not so much. I have yet to try a Tony Luke's. Last year during a camping trip I cooked frozen shaved Ribeye with the usual fixins and had a blast. Haha of course we had them "wit" Cheez Whiz
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Posts: 720 | Location: joizey+nyc | Registered: April 29, 2009
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Ginos and Pats are nasty....Tony Lukes is good but I think Jims off of South St is one of the best...its been a few yrs but hopefully I can get back up there next summer
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Posts: 1044 | Location: se fla | Registered: November 07, 2007
Originally posted by RightAJ: Come on out to Philly and we'll hook you up with a REAL steak sandwich
Is that an invite??? My favorite cheesesteak joint in Philly is Steve's Prince of Steaks. Pat's is the first place I've tried so I considered it good. Gino's not so much. I have yet to try a Tony Luke's. Last year during a camping trip I cooked frozen shaved Ribeye with the usual fixins and had a blast. Haha of course we had them "wit" Cheez Whiz
Come visit brother! We can hit Holts too and smoke a stick or two.
My favorite is probably Pats, Genos is too fatty. Tony Luke's is definitely good too though. Anybody had Larry's? Its right next to my campus and daym is it good at 2am
aj
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Posts: 774 | Location: Philadelphia, PA | Registered: November 09, 2008
I lived in NE PA for 20 years and never got the cheesesteak thing. My introduction to them was one of the first weeks on the job in Allentown while living in the Poconos. Was driving home late one eveing after a long day and decided to stop at this diner for dinner. Saw steak sandwich on the menu and it sounded good. Imagine my surprise when this hoagie roll full of paper thin beef(?) arrived covered in cheezwhiz of some other such thing. Put me off them for life I think.
Now, a proper sliced steak sandwich, open faced is a whole different thing.
Posts: 912 | Location: Connecticut | Registered: August 22, 2008
Originally posted by bpierson: Had some friends over Friday night - filets for the adults and sirloins for the kiddos. Fortunately all my kids like the meat medium-rare and there were a lot of leftovers.
I made some steak sandwiches the next day that were da bomb. Sliced the cold sirloin on a bias about 1/8" thick, placed two-three layers of the slices on mayo'ed seven-grain bread, alternating the direction with each layer. Add a little salt (not much, because I always kosher salt my steaks pretty liberally two hours before grilling), quite a bit of black pepper. On the other slice, more mayo, dijon mustard (Grey Poupon) and a slathering of garlic hummus. Topped with a very thin slice of provolone cheese, fresh spinach, arugula, and very ripe thin sliced tomatoes.
The hummus was a nice addition. Any improvements you can think of?
Your sandwiches sound really good and I will try the recipe, but since I am from Philly I will tell you where you went wrong.
You need to use Ribeye, fried onions, cheese whiz and most importantly an Amoroso roll.
Ok, refined the recipe a bit based on suggestions by Casa and Saxon:
So I think what I'll do next time is substitute some crumbled Gorgonzola for the provolone (a little too mild for this sandwich), mix a little Worcestershire into the hummus, and add some thin sliced red onions. Oh man, this is gonna be good!
Then I'll relax with a nice Padron while I finish up the iced tea I had with the sammy.
Man, I just ate and I'm getting hungry.
~~~ "I'm stupid, but I might not be crazy." - Hanno Breuckner
