From: Jeff Feldstein, Down to the Bone, Stanhope, NJ. Yield: 1 12-inch sandwich. 10 oz. rib eye steak 2 oz. sautéed julienne mixed colored peppers 2 oz. caramelized onions (brown sugar and honey) 4 oz. provolone cheese 1 clove fresh garlic, chopped as needed, dry rub of choice, enough to coat steak pinch of curry powder to taste, salt and pepper 12” sandwich roll Barbecue Butter: 1 stick unsalted butter 2 Tbsp. barbecue sauce of choice Caramelized ...
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