[FTC Standard Disclaimer] I received no compensation for this post.
I haven't been posting much on here lately. That is because we have been busy on weekends doing home repairs. We are also renovating our basement patio, which we have never used much in 20 years, into an expanded grilling area.
Here's a quicky that we did this past weekend when the heavy rains from Hurricane Delta's remnants kept us from working on projects. I made these super simple steak and cheese subs on the PK grill.
Normally, I will do these when I break down a whole ribeye, and I save one of the ends just for steak and cheese sandwiches. I run it through my meat slicer on a near-zero thickness setting for shaved steak. I don't do that often because a whole ribeye is not inexpensive, and cleaning the slicer is a bit of a chore.
When I was shopping at my Food City on Friday night, I stumbled onto these packages of shaved steak. They are Certified Angus Beef® Brand, so I knew the quality would be good. That said, the packaging only referred to it as "steak" and "beef" so I did not think it would be all ribeye steak. My guess is that it is the nerve or vein end of strip loins and scraps from processing whole ribeyes. Again, total speculation on my part. Either way, there were only two left so I grabbed one to try and I'm glad I did.
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| I was pleased once I got into the package. It was truly "shaved" which is what I want for subs like this. I would definitely buy this again. |
Between the waves of showers, I set up my PK Grill for a two-zone fire and fired it up to about 350°f. I preheated my 80+-year-old Griswold cast-iron skillet directly over the coals. I added beef tallow and sauteed about half of a green bell pepper (seeded and sliced) and sweet onion (peeled, and sliced). After about 3 minutes, I added about eight ounces of shaved beef. I seasoned it with finely ground beef rub and cooked it until the meat was cooked through, about another 2-3 minutes.
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| Can't you smell the steak, onions, and peppers coming through this picture? |
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| I toasted a split French roll and topped it with 3 slices of Sargento Ultra Thin Provolone. That was to protect the "hinge" of the split roll. I topped that with the steak, onion, and pepper mix. |
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| Finally, I topped that with more Provolone and seasoned it with Italian seasoning. Then I popped it back on the grill on the side with no coals and shut the lid just long enough to melt the cheese, 1-2 minutes. |
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| So easy, so cheesy, and so delicious! Now that I tried this Shaved Steak, I'm hoping Food City will keep carrying it because it's a flavorful and flexible option for steak. This would be good in stir-fries, sandwiches, skillet meals, and all sorts of appetizers. |
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| Speaking of Certified Angus Beef® Brand, their podcast has new episodes available. Meat Speak is for beef nerds, home cooks, and industry pros. Tune in for carnivorous conversations, food trends, cooking advice from influential chefs, a bit of science, and a few facts about your favorite cuts of beef. The episodes are short (~20 min or so) but are packed with in-depth knowledge from a talented chef, C.A.B.'s chef liaison, and a brainiac meat scientist. If you haven't checked it out, give it a listen. I always learn something. |
