so i made a steak sandwich with gruyere bechamel and roasted tomatoe and roasted garlic aioli.
the meat i used was sliced rib eye i got at a japanese shop.. so it was very thin almost like minute steak thin.
now the sandwich was delicious.
but i wasnt happy with how the meat looked. the thin cuts tend to look pretty boring to the eye- so i had to cover up with sauce to ward off any wandering eyes.
I would like to know what cut of meat you use for your sandwiches?
i would like to sear it via pan and finish in oven ( depending on how thick it is) and slice it against the grain for a more refined steak sandwich.
so what do you use? btw.. please dont recommend tenderlon.. id like something a bit more affordable while still soft and juicy.
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