Mike, Author at Life's A Tomato

Buffalo Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken on the Char-Broil Big Easy in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.

Buffalo Chicken on the Char-Broil Big Easy

The Big Easy Does Chicken Right

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. So I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes.

The Big Easy is a great way to make a lot of chicken at once. I cooked 4 very large bone-in chicken breasts, and could’ve easily fit another 4 (if I’d bought more) onto the cooker.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Buffalo Chicken on the Char-Broil Big Easy

Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer.

Course Main

Cuisine American

Keyword Big Easy, Buffalo, Char-Broil, chicken

Prep Time 12

Cook Time 1

Total Time 13

Servings

Calories 258kcal

Author Mike

Equipment

Ingredients

4 chicken breasts preferably bone-in, skin removed
Frank's RedHot Buffalo Wing sauce and plenty of it

Instructions

The night before cooking, place chicken breasts in a resealable container or baggie.
Add plenty of wing sauce. Make sure to coat the chicken completely.
Refrigerate at least 12 hours.
Fire up your Big Easy. Place the chicken into the basket (you’ll need a bunk bed basket to cook more at once) and lower into the Big Easy.
Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.

Notes

This chicken is great on sandwich, salads, you name it!

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Maryland-Style Pit Beef

Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.

This beef is so incredibly tender. I used a top round, which isn’t a cheap cut, but you could substitute a bottom round if you have to. If you want even more tender meat and great flavor, a top sirloin can also be substituted but you’re going to pay for it. I found the top round was just perfect.

Rare Is Best

If you ‘fear’ rare beef, do not. If you overcook this pit beef you will not have a happy day. Keep it rare and enjoy the wonderful juices and flavors.

Slice It Thin

Although I have a meat slicer, I ended up slicing this Maryland-style pit beef roast with my chef’s knife. It’s a Wusthof, and it has a lot of use on it. A lot.

Although I sharpen my knives by hand, I recently purchased a Chef’s Choice 1520 sharpener that is absolutely amazing. My knives are incredibly sharp now. The sharpener is one of the best purchases I’ve made in a long time. It only takes minutes to use, and it supports both 20 degree (European) and 15 degree (Asian) knives, which is a really nice feature to have.

Pecan Wood Chunks 4lb

Also try my grilled rib roast with gravy.

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4 from 2 votes

Maryland-Style Pit Beef

Course Main

Cuisine American

Keyword beef, sandwich

Prep Time 12

Cook Time 3

Total Time 15

Servings

Calories 364kcal

Author Based on a recipe from Grilling 24×7

Ingredients

For the pit beef

3-4 pound top round you can also use top sirloin or a cheaper cut such as bottom round
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 teaspoon chili powder

For the sandwiches

10 buns
1 sweet onion sliced thin
Our Sriracha horseradish sauce

Instructions

For the pit beef

Place the beef on a large sheet of aluminum foil.
Combine the remaining ingredients and rub on all sides of the meat. Depending on the size of the roast you might need all of the seasoning.
Wrap up in foil and seal tightly.
Refrigerate overnight.

On the smoker

Fire up a smoker for cooking 225 – 250 F. Use hickory chunks or fruit wood.
Place beef on smoker and cook until the internal temperature reaches 135 F. For my 3 pound round, this took about 4 hours, but you should start checking yours after 3 hours depending on the size, shape, temperature conditions.
Remove meat from smoker and wrap in foil for at least 30 minutes before slicing against the grain.

On the grill

Fire up a grill for direct and indirect cooking.
Place beef on grill over direct heat and sear on all sides.
Move to indirect heat and cook until the internal temperature reaches 135 F.
Remove meat from grill and wrap in foil for at least 30 minutes before slicing against the grain.

For the sandwiches

Toast buns, if desired
Slather buns with the sauce.
Add plenty of onion then mound up the thinly-sliced beef.
Enjoy!

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

The Capone Hot Dog

I was enjoying another great episode (I think it was a re-run, but it doesn’t matter because I can watch the show all day) of Eat Street on the Cooking Channel when they came across The Dogfather food truck in Worcester, Massachusetts. The Dogfather has a seriously great menu full of hot dog variations. I mean everything you can imagine and a lot of things you didn’t. Like this Capone hot dog.

Greatness In A Hot Dog

So I took a gander at their full truck menu and saw this awesome hotdog. The Capone Hot Dog is seriously easy to make, but it’s also seriously tasty to boot. Grilled pepper crunch and smoky bacon, topped with melted yummy cheese. It’s a wonderful combination of flavors and textures in every single bite. For something different, something that will wow your guests, make this at your next cookout!

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

I made the dogs on my little ole Weber Q 1200, my favorite portable grill. It’s perfect for the two of us, and with the griddle insert, perfect for sautéing things like bell peppers for these tasty dogs.

Also try the Chicago dog.

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4 from 1 vote

The Capone Hot Dog

The Dogfather food truck has a seriously great menu full of hot dog variations. I mean everything you can imagine and a lot of things you didn’t. Like this Capone hot dog.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 365kcal

Author Based on a hot dog from The Dogfather food truck

Ingredients

1 tablespoon green bell pepper chopped
1 tablespoon red bell pepper
2 hot dogs butterflied
2 hot dog buns split
¼ cup Mozzarella cheese shredded
2 pieces bacon cooked, crumbled

Instructions

Fire up your grill with a griddle (or alternatively, you can make this entire dish in a large skillet on a stove).
Add the peppers and cook just slightly. Remove.
Add the butterflied dogs cut-side down and cook until nice and lightly charred. Remove.
Add the buns, cut-side down, and toast lightly.
Assemble by placing dogs on bottom buns. Top with cheese, peppers and bacon. Return to the grill just long enough to melt the cheese (or place under your broiler).
Add top bun and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.

Add Some Creamy Grits

I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.

You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal. Of course, you’ll be missing out on that great smoky flavor.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this chuck roast.

Pecan Wood Chunks 4lb

I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.

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5 from 1 vote

Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic.

Course Main

Cuisine Cajun

Keyword beef, Cajun, grilled

Prep Time 1

Cook Time 8

Total Time 1 8

Servings

Calories 447kcal

Author Based on a recipe from Ree Drummond

Ingredients

1 3 pound chuck roast
Cajun seasoning I used my homemade version
2 stalks celery chopped
1 sweet onion sliced thin
1 bell pepper red or green, seeded, sliced thin
14 ounce petite diced tomatoes
2 tablespoons tomato paste
1 cup chicory coffee regular flavorful coffee can be substituted
rice cooked, for serving. cooked grits are great too!
parsley chopped, for garnish

Instructions

Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
Smoke the chuck roast for 2 hours.
Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
Carefully remove the chuck roast and shred. Return to the pan.
Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.

Notes

Also great served on French bread with your favorite toppings as sandwiches.

Nutrition

Nutritional values are approximate.

Sriracha Bugles

I made Ragin’ Cajun Cheddar Ranch Bugles and they ended up being a huge hit. Everyone loved them. Bugles are so yummy and addicting. Sriracha hot sauce is also yummy (spicy) and addicting. So I decided to combine the two into a single terribly good snack – Sriracha Bugles.

Spicy Crunchy Love

I made these just hot enough for people to notice. Sriracha has such a great spicy flavor, but some folk might be afraid of it. So, I added enough flavoring so it’ll be noticed, but not so hot that people are running around screaming about their mouths being on fire. Of course, if I was making a batch of Sriracha Bugles just for myself I would probably double or triple the amount of seasoning.

Bugles Original 7.5 oz (Pack of 4)

Also try my chocolate-dipped peanut butter Bugles.

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5 from 1 vote

Sriracha Bugles

Bugles are so yummy and addicting. Sriracha hot sauce is also yummy (spicy) and addicting. So I decided to combine the two into a single terribly good snack – Sriracha Bugles.

Course Snack

Cuisine American

Keyword snacks, spicy

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 225kcal

Author Mike

Equipment

Ingredients

14 ½ ounce Bugles
¼ cup vegetable oil
2-4 tablespoons Sriracha seasoning

Instructions

Preheat oven to 350 F.
Place Bugles in a large bowl.
Drizzle with oil.
Add Sriracha salt or rub and toss to coat evenly.
Place Bugles on a large baking sheet and bake 5 minutes, stirring once or twice.
Serve warm or cooled.

Notes

Substitute your favorite seasoning and make all new flavors of Bugles!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pork Chorizo Stuffing

This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omelets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.

Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.

Great For Stuffing Darned Near Anything

This recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.

Looking for a great appetizer? Stuff some Fritos with this mix. Add some cheese. Toss them in the oven at 350 F for 5 minutes. Devour.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

I make this stuffing in a cast iron skillet.

Print Pin

5 from 1 vote

Pork Chorizo Stuffing

This recipe makes a big batch of stuffing.

Course Main or Side

Cuisine American

Keyword pork, stuffing

Prep Time 5

Cook Time 10

Total Time 15

Servings pounds

Calories 1296kcal

Author Based on a recipe from the Cacique Web Site

Equipment

skillet

Ingredients

1 tablespoon vegetable oil
1 cup sweet onion diced
1 cup green bell pepper diced
4 cloves garlic minced
2 pounds ground pork crumbled
1 pound Mexican chorizo crumbled
2 teaspoons ground cumin
2 teaspoons smoked paprika
Kosher salt to taste
ground black pepper to taste

Instructions

Heat the oil over medium-high heat in a large skillet.
Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
Add the garlic and cook another minute.
Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
Season with salt and pepper to taste.

Notes

Great in mushrooms or on hot dogs!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Grilled Grilled Cheese

Who doesn’t love a great, gooey grilled cheese sandwich? I’ve been making them for years, just like everyone else. And I really hadn’t thought of doing something different to them. But then, I came across this recipe from Alton Brown.

Not Your Usual Grilled Cheese

Sure, there’s creamy gooey cheese involved. And there’s even a grill involved. You could make these in a skillet on the stove top, they’re extra good cooked on a griddle on a grill. But the real game changers for me were the additions of ground mustard and smoked paprika. Wow.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

This is just an excellent sandwich. Also try my mushroom grilled cheese.

Print Pin

5 from 1 vote

Grilled Grilled Cheese

Who doesn’t love a great, gooey grilled cheese sandwich? I’ve been making them for years, just like everyone else. And I really hadn’t thought of doing something different to them. Until now.

Course Main

Cuisine American

Keyword grilled, grilled cheese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 655kcal

Author Based on a recipe from Alton Brown

Equipment

Ingredients

4 slices Texas toast
1-2 tablespoons unsalted butter softened
3 ounces extra sharp cheddar cheese shredded
3 ounces butterkäse shredded (or any good soft white cheese)
1 teaspoon dry mustard
½ teaspoon smoked paprika
¼ teaspoon ground black pepper

Instructions

Heat a griddle over a lit grill, or a large skillet (preferably cast iron) on the stove top, over medium-high heat.
Spread the butter on one side of each of the slices of bread.
In a bowl, combine the cheeses, dry mustard, smoked paprika, and black pepper.
Lay the bread butter-side down onto the griddle or skillet.
Top two of the slices of bread with the cheese mixture.
Close the grill (or cover the skillet) and let cook until the bread is golden brown and crispy and the cheese has melted.
Assemble sandwiches by topping cheesy slices with plain slices and serve.

Notes

Also great made using emmental cheese.

Nutrition

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black

Islander Hot Dogs

These Islander hot dogs are another example of a great dog that doesn’t take a lot of work to put together. Think hot dog. Think salad. Put them together. That’s it! My wife proclaimed these to be one of the best dogs I’ve ever made, even though they are definitely one of the easiest. There’s a great contrast between the grilled beefy dogs, crispy cold lettuce, tomato, and pickle, and tartness from the salad dressing.

Salad… On A Hot Dog?

You could add more of your favorite salad toppings to your Islander hot dogs. Like crumbled cooked bacon. Or chopped onions. Or even croutons! But I have to say that the Thousand Island salad dressing is what really makes these hot dogs different. And special. I really liked the flavor of the dressing on them. It’s something I’ll add more often that’s for sure.

SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also give my Jersey City dogs a try.

Print Pin

5 from 1 vote

Islander Hot Dogs

These Islander hot dogs are another example of a great dog that doesn’t take a lot of work to put together. Think hot dog. Think salad. Put them together.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 294kcal

Author Mike

Ingredients

2 hot dog buns
2 hot dogs
¼ cup iceberg lettuce shredded
½ Roma tomato seeded, chopped
2 tablespoons dill pickles chopped
2 tablespoons Thousand Island salad dressing

Instructions

Toast buns as desired.
Cook the dogs (I prefer to grill mine).
Place the dogs in the buns.
Top with lettuce, tomato and pickles.
Drizzle with the salad dressing and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Crispy Wings on the Char-Broil Big Easy

Visit my other site, For The Wing, for all things chicken-wing!

I have cooked a LOT of chicken wings on my Char-Broil Big Easy. It’s my favorite way to cook wings, other than deep frying. The Big Easy cooks wings so easily and quickly. I usually finish off the wings over a hot grill to get a bit of a crunch on the skin. Well, no more. Crispy wings on the Char-Broil Big Easy are fantastic!

Now I can get delicious, tender, moist, crunchy wings on the Big Easy without grilling them afterwards. These crispy wings are fantastic. I won’t do wings any other way again, and that includes deep frying. This is it, the way to do wings.

Buffalo Wings on the Char-Broil Big Easy

Dry Skin Means Crispy Skin

The key to getting the wings crispy is to dry out the skin so that takes on a good crunch under the high heat of the Big Easy. If you don’t have a Big Easy, you should get one. Until then, you can also make these crispy wings in the oven.

I used my Wingin’ator 3000 basket when I cooked up these wings so that I can cook more at once than I could with the basket that comes with the Big Easy. You can also pick up a bunk bed basket (see the link below) that doubles the amount of room you’ll have for cooking wings. You don’t want to crowd the wings into the cooker or they won’t cook evenly.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Try my wicked sticky Big Easy wings and my Yard Bird wings for something crazy messy instead.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Crispy Wings on the Char-Broil Big Easy

Now I can get delicious, tender, moist, crunchy wings on the Big Easy without grilling them afterwards. These crispy wings are fantastic.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, wings

Prep Time 2

Cook Time 50

Total Time 2 50

Servings

Calories 365kcal

Author Mike

Equipment

Ingredients

4 pounds chicken wings separated
2 tablespoons baking powder
¾ teaspoon kosher salt
Your favorite wing sauce and dipping sauce

Instructions

Rinse the wings and pat them very dry with paper towels.
Place on a sheet pan or plate and cover with more paper towels. Refrigerate for 2 hours to further dry out the skin.
Preheat oven to 250 F.
Transfer wings to a resealable baggie or container. Add in the baking powder and salt. Seal, and shake or toss to coat well.
Spray a baking rack with the non-stick spray and put it over a baking sheet that is lined with foil.
Place wings onto rack but do not crowd them.
Bake for 30 minutes. While baking, fire up your Big Easy.

Finishing in the Big Easy

Transfer wings to the Big Easy and cook another 10-20 minutes or until done.

Finishing in the oven (optional)

Increase the oven temperature to 425 F and continue baking for another 20 or so minutes or until done.

Serving

Toss wings in your favorite sauce and serve with your favorite dipping sauce.

Notes

You can only fit so many wings on a Big Easy, so I’ve included instructions on how to also finish the wings in the oven.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese-steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

I fired up my ancient Weber Silver B gas grill with a griddle insert. If you don’t have a griddle insert for your grill get one. Weber makes them for just about every size grill they sell (and I have one for pretty much every grill I have). Check with your grill manufacturer. Chances are they have a griddle for your grill too. It’s worth every penny for everything from steak sandwiches to smash burgers to pancakes. Everything tastes better when cooked outdoors.

Thin Beef Means Great Results

The key to this great grilled Philly cheese-steak sandwich is the super-thinly sliced ribeye steak. So tender, meaty tasty. It was really perfect. If you want to up your cheese steak even more try my deluxe version, made with beef tenderloin.

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

Make some easy spicy grilled potatoes while you’re at it!

Print Pin

5 from 2 votes

Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

Course Main

Cuisine American

Keyword grilled, sandwich, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 880kcal

Author Based on a recipe from Killing Thyme

Equipment

Ingredients

1 loaf French bread cut horizontally (don’t cut all the way through the bread)
8-10 ounces ribeye steak
1 tablespoon butter
2 teaspoons dry mustard
½ sweet onion sliced
½ green bell pepper sliced
4 ounces mushrooms sliced
2 teaspoons Montreal Steak seasoning I used our homemade mix
Kosher salt
ground black pepper
Mozzarella cheese

Instructions

Place the steak into the freezer for 30 minutes or so until firm.
Slice super thin (I used a meat slicer on the thinnest setting).
Heat your grill or skillet over medium heat.
Add the butter and melt. Stir in the dry mustard.
Add the onion, pepper and mushrooms.
Saute until tender.
Season the beef well with the steak seasoning and add to the griddle or skillet.
Cook until the desired doneness is achieved (about 1 minute – do not overcook!), tossing once or twice.
Place the French bread onto a large piece of foil.
Layer the sandwich with steak, veggies and as much cheese as you want.
Wrap up the sandwich and place back onto the grill or into the oven under the broiler for 2-3 minutes or until the cheese has melted.
Cut into desired portions and serve.

Notes

You can make these great sandwiches on the grill using a griddle like I did, or just use a skillet on the grill or stovetop.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush