Description

Grilled Strip Steak cut into thin, tender strips and served on a ciabatta roll with onions & peppers, a beer cheese sauce and a chipotle mayo. You can do all the prep the night before – and on game day the cook time for this gourmet tailgate food is only 30 minutes… and they are super delicious!

Ingredients

3 NY Strip Steaks – 14oz ea
1/4 cup Worcestershire Sauce
1/4 cup Killer Hogs AP Seasoning
1/4 cup Killer Hogs Steak Rub
1 yellow onion – thinly sliced
1 red bell pepper – thinly sliced
2 Tablespoons Olive Oil
2 cups Tailgate Cheese Sauce* (recipe below)
1/2 cup chipotle mayo* (recipe below)
8 fresh ciabatta rolls

Tailgate Cheese Sauce

1/4 cup butter
1/4 cup flour
1/2 cup Miller Lite
1 cup heavy cream
1 heaping teaspoon spicy dijon mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Killer Hogs AP Seasoning
3 cups shredded cheddar cheese (hatch green chili cheddar is what I used)
pinch cayenne pepper

Directions:

Melt butter in a small saucepan and add flour. Whisk to combine flour and cook for 2-3 minutes. Whisk in the beer, heavy cream, spicy dijon, and worcestershire and bring to a slight boil and reduce the heat to low. Add the cheese a little at a time, constantly whisking for smoothness.

Chipotle Mayo

1 cup Blue Plate Mayonnaise
2 chipotle peppers in adobo sauce – finely chopped
1 teaspoon Worcestershire Sauce
1 teaspoon Killer Hogs Steak Rub
pinch of cayenne pepper

Combine all the ingredients in a small bowl and store in refrigerator until ready to use.

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Instructions

Prepare a charcoal grill for direct heat grilling.
Cut the onion and bell pepper into strips and season with olive oil and AP Seasoning. Place the vegetables in a 1/2 size aluminum pan and set on the grill to saute. Stir often and remove from heat once vegetables begin to soften and brown a little.
Season the NY Strips with a little Worcestershire first then AP Seasoning followed by a generous coat of Steak Rub.
Place the cheese sauce on the side of the grill just off the coals to warm.
Grill each steak directly over the hot coals about 3 minutes on each side or until the internal temperature reaches 125-130°F. Remove from the grill and rest for 5-7 minutes.
Split the ciabatta rolls in half and grill for 20-30 seconds until brown and toasty.
Slice the steaks into thin strips.

To assemble the sandwiches:

Spread chipotle mayo on the bottom bun and layer on the slices of strip steak.
Add the peppers and onions then top with the warm cheese sauce.
Place the top bun over everything and enjoy!

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