Guy Fieri's Famous Steak Sandwich with Ergo Chef
Guy Fieri's Steak Sandwich made with fresh ingredients for the best flavor. A Sure crowd-pleaser for any party or game day celebration. Using Ergo Chef's Knuckle Sandwich knives made for Guy Fieri by team Ergo. Brothers Mike & Scott Staib at Ergo Chef have been designing knives since 1998. Hunter and Guy Fieri cook and assemble this ultimate Steak Sandwich.
Recipe:
Yield: 4 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients:
1 ea Sourdough baguette
1 ea Tri-tip, 2-3 lbs
1 ea Red bell pepper, julienned
1 ea Green bell pepper, julienned
2 ea Yellow onions, medium sized
2 ea Tomatoes, thin sliced rounds
2 ea Jalapeno, thin sliced rounds
½ head Iceberg lettuce
2 T Olive oil
Marinade:
1 T Garlic, chopped
½ cup Olive oil
¼ cup Worcestershire sauce
1/3 cup Soy sauce
1 T Italian seasoning
1 T Kosher salt
1 T Black pepper, freshly ground
Donkey Sauce:
1 cup Mayonnaise
¼ cup Roasted garlic, pureed
1 T Yellow mustard
4 dashes Worcestershire sauce
½ T Kosher salt
1 T Black pepper, freshly ground
1 T lemon juice
Garlic Butter:
1 stick Butter, unsalted
1 T Garlic, minced
1 tsp Paprika
1 tsp Black pepper, freshly ground
Directions:
In a medium sized bowl, combine olive oil, garlic, Worcestershire, soy sauce, and dry spices. Mix well. Then, in a large Ziplock bag, add the tri-tip and marinade, making sure tri-tip is evenly coated. Set in fridge and let sit for 1 hour or up to 24 hours.
Combine butter, garlic, paprika, and black pepper in a small bowl and set aside.
For the donkey sauce, combine the mayo, garlic puree, Worcestershire, salt, pepper, and lemon juice in a small bowl. Set aside in fridge.
In a medium sauté pan over medium-high heat, heat olive oil, and add peppers and onions. Cook for 10 minutes or until onions become translucent. Remove and set aside.
Remove tri-tip from marinade and let come up to room temperature. Pre-heat an oiled grill to medium-high heat. Place tri-tip on grill and cook for approx. 3-5 minutes per side or until internal temperature has reached 120 degrees. Remove from grill and let sit for 10-15 minutes.
Cut baguette in half-length ways. Generously spread garlic butter on the inside of the bread, covering the whole face. Place bread face down on the grill and toast until golden brown. Remove and evenly coat with donkey sauce.
Going against the grain, thinly slice the tri-tip on a bias.
Starting on the bottom piece of the bread, place a layer of sliced tri-tip. Then add peppers, onions, tomatoes, lettuce, and jalapenos on top. Cover with the top half of the bread. Cut the sandwich into 4 even slices and serve.