While Pat LaFrieda Jr.'s notable sandwich has cheese, steak and onions on toasted bread, it's definitely not a cheese steak. It’s in a league of its own.
"This has nothing to do with Philly cheese steak," LaFrieda said, with an air of pumped-up regional pride.
The third-generation butcher conceived the sandwich as a hat tip to the Brooklyn sandwich shops he grew up visiting.
The sandwich features black Angus beef topped with Monterey Jack cheese and caramelized onions, and served au jus on a toasted baguette. It debuted at LaFrieda's concession stand in 2012 at the New York Mets' Citi Field, and hungry fans have formed a meaty, cheesy, greasy bond with it ever since.
While filet mignon (a very tender cut from the small end of the tenderloin) may seem extravagant, LaFrieda says it's a natural choice for the sandwich. If the beef is too tough, the whole piece of steak will pull out of the sandwich with one bite, so tenderness is key.
Here's how to make the heavy hitter at home.
LaFrieda Filet Mignon Sandwich
Makes 1 sandwich
4 Tbsp olive oil
2 sweet onions, sliced
1/8 tsp turbinado sugar (you can substitute brown sugar if you don't have turbinado)
1 tsp kosher salt
6-ounce filet mignon (cut into three 2-oz portions)
2 slices Monterey Jack cheese
1/4 cup beef stock
1/8 tsp balsamic glaze*
1 6-inch baguette
*Store-bought balsamic glaze is available at most grocery and specialty stores. If you prefer to make your own, bring balsamic vinegar to a boil in a small saucepan. Reduce the heat to a simmer, and cook until thick and syrupy, about 10-12 minutes. Store excess at room temperature.
This looks a lot more tasty than a Philly cheese steak. For one, the meat is thick enough you can serve it rare or medium rare, and you have a better meat to bread ratio. But then again, that's just my own taste buds weighing in! I probably wouldn't buy this out, but could adapt this to home cooking, and save a few dollars.
Love steak sandwiches
I'd hit that.
Yes, Yes YOU would.....
Are you kidding me? Baguettes? Au Jus? You can probably get Grey Poupon on it too if you ask real nice. In other words, pretentious wannabe NYC rubbish that probably costs $25. Have a real Philly cheesesteak instead and leave this sort of thing to the poseurs and the tourists.
Just because Philly makes a steak sandwich doesn't mean that's the only way to make one. Sometimes I like a steak sandwich that actually has something you can sink your teeth into, not some thin shreds of meat and velveeta.
Using high quality ingredients.. Must be a small business.. Because large business' s like mcdonalds get away with putting chemicals instead of real food since u.s.a and Canada allow all these artificial chemicals into our food... (thank for nothing government, you remind me why I dislike paying taxes)
Yeah...darn them to heck.
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