-
Filet Mignon on steak roll
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. Save that spot for the sauteed bell and pepperoncini peppers […]
-
Chicken Cheeseteak-Parmesan Hybrid
First, partially cook the chicken tenders on the stove, unbreaded, until they’re mostly done but moist. Remove chicken from the pan and pull it apart with forks, like the world tore you up the day you decided to begin this sandwich-making journey. Pour Italian-seasoned breadcrumbs into a sealable container, toss pulled chicken in, seal container, […]
-
Buffalo Chicken Bites on steak roll
There are challenges in this sandwich that even made us give up. So dry from the bread, we pulled off the chicken bites and ate them separately– even peeled off some of the melted provolone cheese in an attempt salvage that, but it was too late. The meal went off the rails and landed in […]
-
Duck Cheesesteak on steak roll
Duck is a classy meat. It’s hard to come by and hasn’t been featured here until now. What we’ve found is the scrappiest presentation of Ebenezer Scrooge’s favorite Christmas meal centerpiece. Chop up the tough meat and let it blend with cheese to soften it into something that will melt in your mouth as you […]
-
Chicken Cheesesteak on steak roll
It may look simple, but this deliciously dug out roll holds a delightful mixture of seasoned chicken heated in olive oil and covered in provolone cheese until it’s cooked just right. The flakey roll oozes stringy cheese with each bite you take. It’s worth the wait through pulling apart all of those cooked chicken tenders, […]