Chef Jimmy Bannos of Heaven on Seven restaurants in Chicago shares his version of a New Orleans classic. This recipe serves four.

Steak Po-Boy

Ingredients
Four 1/2-inch thick strip steaks (about 6 to 8 oz. each), trimmed of excess fat
1/4 cup Worcestershire sauce
2 to 3 tablespoons olive oil
1 garlic clove, crushed
2 large green or red bell peppers (or 1 of each), seeded and cut into 6 wedges
Four 1/4-inch thick slices, cut from a large yellow onion
1 teaspoon Creole seasoning (available at most supermarkets)
1/4 teaspoon ground black pepper
4 slices Swiss, Muenster or Provolone cheese
4 hoagie or medium size sandwich rolls, split lengthwise

Directions
Place the steaks in a plastic zipper closure bag; add the Worcestershire sauce, 1 tablespoon olive oil and the crushed garlic. Seal and shake the bag to distribute the ingredients evenly. Marinate for at least 20 minutes or overnight in a refrigerator.

Preheat the grill to medium-high.

Brush the bell peppers and onion slices with the remaining oil. Grill until soft and lightly browned, about 6 to 10 minutes. Transfer to a plate and cover with aluminum foil.

Remove the steaks from the bag and wipe off the excess marinade. Season the meat with Creole seasoning and ground pepper. Grill for 3 to 4 minutes, turn over and continue cooking 2 to 3 minutes. Place a slice of cheese on each steak and allow it to melt. Place the hoagie cut side down on the grill until lightly toasted and warm.

Place 1 steak on each roll, break up the slices of onions into rings and divide among each sandwich; top with bell pepper slices. Serve immediately.

--From Cooking on the Road with Celebrity Chefs, copyright 2006 Woodall’s Publications Corporation. Reprinted with permission. Available at Camping World.
 

• 0 comments