Bendini, Lambert & Locke Steak Tip Sub

Now that steak sandwich at the Blues Café? Son, that thing’s got more layers than one of Mitch McDeere’s deposit boxes. You bite into it and first you think, alright, simple sandwich - bread, beef, maybe a little tomato. Then suddenly there’s this hit of smoky char, peppers and onions cooked down till they confess, a slice of cheese that melts like a plea deal under pressure… and by the time you’re halfway through, you realize you’re in deeper than you meant to be.

It’s juicy, it’s messy, it’s got that backroom flavor - the kind of sandwich you eat when you know something big’s about to break, but you don’t care, because right now, this is the only thing keeping you from losing it.

Let’s just say, if that sandwich had a file, I’d mark it Top Secret — Handle with Napkins.

Ingredients

for four sandwiches

1 cup Vincent Vega’s Mayonnaise
1/2 cup bbq sauce
1/4 cup fresh rosemary leaves
2 cloves garlic
1 tbs anchovy paste
1 tbs chili paste
2 lbs steak tips
salt and pepper
1 red pepper
1 green pepper
2 large onions
8 cloves garlic
1/4 cup olive oil
1 tomato
1 tbs oregano
1 french baguette
1/2 lb sliced aged provolone cheese

Directions

In a blender or with a stick blender, blend together 1/2 cup mayonnaise, bbq sauce, rosemary, garlic, anchovy paste, and chili paste.
Pat steak tips dry and season with salt and pepper. Cover steak tips with BBQ Mayo marinade and put in a zip top bag or air tight container. Place container in the refrigerator for 4 hours to overnight
Slice the peppers and onions into strips, chop the garlic. Heat a saute pan over medium heat with half the olive oil. Saute the peppers, onions, and garlic umtil soft and begin to caramelize
Slice tomato into 1/8ths and season with salt, pepper, and oregano and coat with remaining olive oil.
Heat bbq or charcoal grill to high heat. Grill the marinated steak tips and seasoned tomatoes about 4 minutes per side or until the steak tips reach 120 degrees F and until tomatoes are slightly charred. Allow the steak tips to rest tented in foil for 5 mintues
Slice baguette in half lengthwise and spread the remaining mayonnaise on the bread. Broil baguette mayonnaise side up for 2-3 minutes or until golden brown. Top with provolone cheese immediately.
Chop the steak tips to desired size. Top bottom of the cheese baguette with the pepper onion mixture, then steak tips and grilled tomatoes, and top of baguette.
Slice into four sandwiches and serve.