June 28th, 2013
04:00 PM ET
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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.

sandwich interior
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.

Cooking directions:

  1. Heat 3 Tbsp olive oil in a large skillet over medium heat. Add the sliced onions and cook until they are golden-brown and caramelized - about 20 minutes. Be careful not to burn as this will impart a bitter taste. Set the onions aside.
  2. For the jus: Heat up a rich beef stock. Finish with 1/8 tsp balsamic glaze. Reserve and keep hot.
  3. Season the medallions with kosher salt and turbinado sugar.
  4. On a flat skillet, heat the remaining oil and sear the filet mignon medallions - about 1 to 2 minutes per side. Set aside.
  5. Take 4-5 ounces of the caramelized onions and place onto a pan to heat up. Cover the onions with 2 slices of Monterey Jack cheese and allow the cheese to melt over the onions.
  6. Toast the baguette so that the outside is hot and crusty.
  7. Slice the baguette lengthwise, leaving halves attached on one side (like a hinge).
  8. Ladle 2 ounces balsamic jus on the inside of the top half of the baguette.
  9. Place the filet mignon medallions on the bottom of the baguette.
  10. Finish by topping the medallions with the caramelized onions and cheese.
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Filed under: Make • Recipes • Sports • Step-by-Step


soundoff (10 Responses)
  1. Thinking things through

    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.

    July 2, 2013 at 5:24 pm |
  2. Curtis

    Love steak sandwiches

    July 1, 2013 at 4:36 pm |
  3. Weeds

    I'd hit that.

    June 28, 2013 at 11:16 pm |
    • RichardHead

      Yes, Yes YOU would.....

      June 28, 2013 at 11:19 pm |
  4. Praetorian

    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.

    June 28, 2013 at 10:17 pm |
    • Comedy39

      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.

      July 1, 2013 at 10:35 am |
  5. curt

    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)

    June 28, 2013 at 10:12 pm |
    • VladT

      Yeah...darn them to heck.

      Occupy Eatocracy!!!!!!!!!!!

      June 29, 2013 at 4:01 am |
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