And the lord spoke. And he said they were fucking delicious.
So the other night we went out to the restaurant at which my wife is the pastry chef. It was my birthday and the wife’s mom was in town, and both of these factoids came up in a conversation with the executive chef so he said come in for dinner on him.
And feast we did.
Appetizers. The most amazing champagne brie with an olive & sun-dried tomato spread. Potatoes. Grilled asparagus. Drinks.
And the steak. All by itself, on a plate, butter floating on top. This is what you get for $50. Everything is ordered a la carte here; not like Sizzler where your t-bone comes with a trip to the salad bar, a baked potato, and a dinner roll.
So, we get the bill (for $0), leave a $60 tip, and haul ass with half our steaks in tow.
Couple days later I’m craving a sub and my wife suggests we cut up the steaks and make sandwiches. I sliced them as thin as I could and dropped them in a pot with a little butter and strips of red and green bell peppers. Let it cook for a few minutes and then poured au jus over it and let it simmer for awhile.
Once the meat was nice and tender I put it on fresh bakery sub rolls and melted jalapeno jack cheese over them. They were absolutely to die for. Best steak sandwiches I’ve ever had. Maybe better than the original steak.
That’s just not right. A proper cheesesteak is made with Cheez Whiz and the worst cuts of beef you can find. You’re ruining everything with your fancy crap!
As someone who loves food, but whose budget currently restricts them to mostly ramen noodles, I am compelled to hate you for your access to fantastic grub. But, that being said, I bet those steak sandwiches were utterly delicious (damn you).
Got some good quality steaks from the supermarket and chopped them good and fine while they were frying. Added in some onions and green peppers and doused liberally with salt and pepper. Toasted the bun, melted provolone cheese on the steak/onion/pepper mix. Spread mayo on the bun and then topped with lettuce and fresh tomato.
The result was mediocrity on a bun.
All that frickin’ trouble when I could have simply called delivery from the local sub / pizza shop which would have been a.) cheaper, b.) no mess and c.) a helluva lot tastier. And accompanied with fries and soda to boot.
Like rotisserie chicken, making steak and cheese subs at home is simply not worth the bother and is better left to the professionals.
I think that’s what I would’ve ended up with had I not simmered in the au jus. My end result was so flavorful and juicy and tender, though. I wish I had more.
That’s too much stuff. Steak sanwiches don’t need lettuce and tomato, especially with top quality meat.
I do this a lot, because I can no longer eat an entire serving size of steak. I get tenderloins at Costco and usualy can only eat 2/3’s of it. I’ll make a steak sandwich the next day. Steak roll, thinly sliced beef, provalone. That’s it. The hardest thing is to warm the meat without overcooking it. I’ve taken to not cooking it at all, just letting it warm while the cheese melts under the broiler.
New Year’s Eve Two Lobster Tails, Broiled on the home grill - and Wifey gets sick while I’m cooking it.
She bails out of dinner and comes down with the flu for three days.
Jan 2nd and I’m looking at one left over broiled lobster tail that needs to be eaten soon.
Solution, 1 can of Campbell’s potato soup and one diced lobster tail. Added a splash of tobacco and enjoyed my $18 bowl of lobster “chowder”.
Anyhow, for me, a cheesesteak is made from either thinly sliced top round (as Jim’s) or ribeye (Pat’s). Onions, Whiz or provolone, on a soft hoagie roll. A crusty roll can work,too.
Perhaps someday I will have a $755 cheese steak that will be as good as yours. It will break down as follows:
$650 - round trip airfare to Newark, New Jersey
$100 - car rental and gas, to drive to Princeton, New Jersey
$5 - purchase steak sandwhich at Hoagie Haven
Alas, I didn’t have any onions. I guess it’s a good thing, though, because the rest of the sandwiches in the world would’ve ran away out of feelings of inferiority if did. I wouldn’t want to deprive you guys of sandwiches forever :).
The rolls I used were very slightly crusty on the outside and really soft inside.
I have been cooking since I was 10 years old and I have never seen tobacco listed as an ingredient on any recipe. Do you smoke a pipe and you were smoking while you were cooking, and the pipe rolled over and dumped the bowl into the soup? And you figured, “Ah what the hell. I don’t want to waste the lobster.”
I have these images in my head of Popeye and General MacArthur and Hugh Hefner cooking dinner now.
Never tried cooking steak in butter. Have to give it a try. I’m going to add sliced mushrooms and Vidalia onion to the mix (cooked in butter and sherry). And the tobasco is not on the menu.
Beef tenderloin makes a terrific pot roast. One time I had a couple pounds of tenderloin at the use it today or toss it stage, but still had no time to cook. It went in the slow cooker until it was time to eat. It was excellent, but I’d still rather have had time to grill it. You can tell this was a long time ago since I said a couple pounds. Now I get half a pound twice a year if lucky.
Friday night treat time used to be a grilled tenderloin, Italian style grilled garlic bread, asti spumante and a fruit and cheese assortment.
