Ponderosa Steak Sandwich
Posted on: April 28, 2017

Ponderosa Steak Sandwich
Serves 4 to 6

Ingredients:
2 tablespoons olive oil
½ cup chopped white onion
2 tablespoons chopped garlic
¹⁄³ cup sliced button mushrooms
Salt and black pepper
2 (1- to 1½-pound) rib eye steaks
2 tablespoons mixed grill seasoning
3 tablespoons red wine vinegar
¹⁄³ cup teriyaki marinade
4 large hoagie buns
6 slices provolone cheese

Directions:

This sandwich is named after the state park it was invented in,
Ponderosa State Park, in McCall, Idaho.
Heat the olive oil in a sauté pan over medium heat and saute the
onion, garlic, and mushrooms until fully cooked, 5 to 7 minutes.
Season with salt and pepper.
Sear the rib eye steaks on each side on a hot grill, grinding some
mixed grill seasoning on them as they cook. This should take 5 to
7 minutes total. Once the rib eyes are cooked to medium rare, pull
them off the grill and cut them up into thin slices about ¹⁄³ inch
thick.
Put the sautéed vegetables and slices of steak in a large sauté
pan and sauté over medium heat for 3 minutes. Add your red wine
vinegar and teriyaki marinade and cook for about 5 more minutes.
Make sure the steak doesn’t overcook as you want it still medium
rare to medium when it’s done.
Take your hoagie buns and lay a few slices of provolone cheese
across the openings. Throw them on the grill until the cheese melts
across the bun. Once both the steak and buns are ready, lay the
buns open-faced on a plate, then place the grilled steak across the
provolone on the bun and let that melt into each other. This will
finish the melting process for the cheese and mix all the flavors together
to make a hearty sandwich before you go for a hike.


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