Italian-style Steak on onion roll

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 peppers, and portabella mushrooms– are slid onto the now smooth beef, which sits atop an onion-flavored roll that has been dipped in the juices running off of the frying pan. When this much care and time goes into one sandwich, it’s really more of a victory to sit down and eat your own handiwork. Well done, you.

Guest portrait: James O’Meara