New York cheesesteak sub recipe
Prep
0-15 mins
Total
1 HR 25 MIN
Servings
4 Servings
Need a cheesesteak sub recipe for the gang? This is it. No fuss. Just mouth-watering flavour. Bavette steak is a pitmaster's secret sub meat. Easy to cut. Melt in the mouth. Its loose texture is perfect for this steak and cheese sub recipe. Cook strong. This steak and cheese sub recipe is New York deli flavours, done your way. Tender beef, fiery chilli, and sweet pickles. All topped with a molten cheddar and Bull's-Eye's full-bodied New York Steakhouse BBQ Sauce. It's a steak sub sauce full of tang and American spirit. Let's get to work.
Ingredients
2
200g bavette steaks
1
tsp
Garlic granules
1/2
tsp
Celery salt
1/2
tsp
Oregano
-
Black pepper
150
g
Cheddar cheese
4
Onions
-
Sliced jalapenos
-
Sliced gherkins
-
Bull's Eye New York steakhouse BBQ sauce
4
Sub rolls
Instructions
Step 1
Massage the mix into your meat and leave it for one hour at room temperature.
Step 2
Get the coals smoking hot. We're talking 250°C.
Step 3
Brush the bars with oil and grill the steaks on each side.
Step 4
Rest them in paper until completely cool. Your steak will soak up some of its juices and you'll get a better steak.
Step 5
Slice thinly. This is how your steak will sit in your bun. Forget pretty. Get a good mix in every mouthful.
Step 6
Add a glug of oil into a skillet and fry the onions until slightly softened. Add the meat and cook until warm.
Step 7
Add Bull's-Eye New York Steakhouse BBQ Sauce. Top with grated cheese and let it melt.
Step 8
Divide the mix between four lightly grilled subs and top with the pickles.
