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.
4 Tbsp olive oil
*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.
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