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How to Make Barbara Lynch’s Favorite Steak and Cheese Hoagie

How to Make Barbara Lynch’s Favorite Steak and Cheese Hoagie:

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Chef Barbara Lynch’s restaurant The Butcher Shop in Boston, will be cranking out steak and cheese grinders for its Super Bowl party. Chef de Cuisine Matt Mahoney shares with us the sandwich recipe, plus a bonus recipe for a quick-pickled jalapeño topper.

STEAK AND CHEESE GRINDER

INGREDIENTS:
2 fresh Italian sub rolls, split in half crosswise
2 Tbsp. extra virgin olive oil
1 white onion, thinly sliced
1 red bell pepper, cut into strips
Salt and freshly ground pepper
1 pound top round roast, thinly sliced
½ pound grated cheddar cheese
4 Tbsp. steak sauce, preferably A9, available from The Butcher Shop
Pickled jalapeños (recipe below)

THE METHOD:

  1. Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium-high heat. When hot, add the bell peppers and onion. Sauté until caramelized, about 5 minutes. Season with salt and pepper. Put aside and keep warm.

  2. Wipe the skillet clean. Heat 1 tablespoon vegetable oil over medium-high heat. Season the top round with salt and sauté until there is almost no pink, about 4 minutes. Mix in the onion and peppers. Add the steak sauce. Check seasoning and add salt and pepper as necessary.

  3. Divide the meat mixture between the buns and top with cheese. Place the bun under the broiler until the cheese has completely melted. Top with pickled jalapeños to serve.

Quick Pickled Jalapeños
6 jalapeño peppers, sliced into rings and deseeded
½ Tbsp. whole black peppercorns
1 tsp. whole yellow mustard seed
1 tsp. coriander seed
1 tsp. fennel seed
2 bay leaves
2 cloves garlic, sliced
2 cups cider vinegar
1 Tbsp. honey
1 Tbsp. kosher salt

The Method: Tie peppercorns, mustard seed, coriander, fennel seed, bay leaves in a spice bag or cheesecloth and put into a saucepan with vinegar, honey, garlic, and salt. Bring the contents to a boil, turn the temperature down and simmer for 5 minutes. Add jalapeño rings and simmer for 1 minute. Allow pickles to cool in pickling liquid at room temperature for at least 20 minutes up to 2 hours. Remove spices and garlic, refrigerate.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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