Oh you prefer filet mignon at a fancy restaurant? Too bad. Marry your white collar with your blue (mixed metaphor) and chop that beef so it’s ripe for the grilling. Cut the cheese into the steak as you finish– don’t just set it on top. …
Today’s other post is certainly a flavor of some kind, but it can’t touch the ingredients coming together here. Carefully thin-sliced rib-eye steak is coated in olive oil and sauteed in butter to make a juicy, flavorful protein base. The rest–sauteed onions, garlic, hot cherry …
Surely we can’t do a brains sandwich, but the closest we could get is this nearly undercooked collection of stuff. You might be able to fool a rabid zombie with the very lean ground sirloin, flavored with onion, salt, pepper, and vinegar. The egg yolk …
Who bother making steak and cheese on bread? That’s for a roll, man. Like a cheese steak. But you go and put it on bread because you have a bunch of leftover cheese and stead with no rolls. That’s as good a reason as any, …
For our 100th post, we feature a classy experience: the French dip sandwich. Imagine if you could take a cheesesteak to a fancy restaurant– it would be this sandwich. But why would you take a sandwich to a restaurant at all? Because it’s that good. …