Sandwich Portraits

Tag: steak

  • Filet Mignon on steak roll

    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…

  • Italian-style Steak on onion roll

    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…

  • Steak tartare on French bun

    Steak tartare on French bun

    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 helps hold the meat together, while the crispy French roll…

  • Grilled Steak and Cheese on whole grain

    Grilled Steak and Cheese on whole grain

    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, right? If you cook the meat a little too long,…

  • French Dip Sandwich

    French Dip Sandwich

    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. Layer choice rib eye steak with provolone cheese and mushrooms…

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