|The finished thing|
This is my sort of recreation of a sandwich from the fast food place I worked at. This recipe could maybe do with a few tweaks, but it's still pretty good.
By the way, you may be seeing some fish recipes up soon. My cholesterol is way off from where it should be (you should have seen my doctor's face when we discussed it, the HDL is so darn low), so I've been ordered to only have red meat about once a week and start eating lots of fish. Problem is that I'm usually not a huge fan of fish...so I may have to get creative if I don't want my taste buds to totally hate me.
Sour dough bread, preferably in sub form
For once, no cayenne pepper! Shocking, isn't it?
|On the stove|
Cook the bacon, and saute the onions in olive oil.
|Some stuff on the bread|
While they're cooking may be a good time to prep the bread. Put mayo on it (I put it very light) and add the lettuce.
When the bacon was done I cooked the steak in its grease. Be careful not to splash the grease on yourself! I was surprised at how excitable the bacon grease was.
Once cooked, place the steak on top of the lettuce. Add the onions, some bacon, and bleu cheese.
And that's it!
|Finished thing, from top|
Changes from the original
You can skip this, it's just me documenting how I changed things for future reference.
Brands: obviously, nothing is the same brand.
Onions: the original uses raw onions that have been refrigerated. But they've lost the bite that onions have when they're freshly cut.
Bread: I have no clue what the bread on the original is, though I know it's brought in from Philly. It's whatever they use on the cheesesteaks.
Meat: on the original it's rib eye, and more thinly sliced than anything I could find in the store.
Bacon grease: oil is used on the grill (I think soy oil?), not bacon grease.