January 3, 2013 by chicagogrilling365
They never have thick steaks there and they were super cheap, a pack of two for $6.00! I couldn’t resist. Still with the chicken in the back of my mind I grabbed, eggs, buttermilk and bread crumbs for fried chicken.
Andy’s has these great sub rolls that are made everyday, and I grabbed three. With my sub rolls and thick steaks I settled on making a big juicy steak sub. I had onion, provolone cheese, horseradish and mayo…WHAT I forgot mayonnaise, again!?
I love a creamy, spicy horseradish mayo with any form of steak on bread. While looking for things to mix with the horseradish I came across some A1 sauce; that would do. A splash of A1 and a couple scoops of horseradish and I had a sauce.
There was a little bit of snow left on the ground. It was kinda pretty.
I sliced some onion to caramelize on the grill while the steak cooked. I cooked the steak rare. That’s how I like it, plus it would cook a little more when I put it in the oven. After the steak came off the grill I let it rest then sliced it up.
With the oven at 350 I popped the subs in until the cheese was melted. Next step, cut in half and eat!
Thanks for reading!
K & J