Filet Steak Sandwiches
Nothing gets New Yorkers excited like a great sandwich, and this ballpark beauty does the trick. Our elevated twist on the humble hot beef features a luxurious slab of filet mignon, plenty of sweet onions, and a gooey layer of provolone cheese on a crispy baguette.
- Yields: 4 Servings
- Cook time: 15 minutes
- Prep time: 20 minutes
Ingredients
- 1 cup beef stock
- 1 teaspoon granulated garlic
- 1½ teaspoons balsamic glaze
- 4 5–6 ounce filet mignon steaks, about 1½ inches thick
- kosher salt, to taste
- ground black pepper, to taste
- 2 sweet onions, sliced into 1/2-inch-thick rounds
- 1–2 long and wide baguettes (or Italian bread), cut into 4 6-inch sections
- 2 tablespoons olive oil, plus more for brushing the bread
- 4 slices provolone cheese
Instructions
Build a two-zone fire using Kingsford® Original Charcoal for indirect grilling by situating heated coals on only one side of the grill, leaving the other side empty. Preheat to 450°F. Lightly grease the grates to prevent sticking.
To make the au jus sauce, warm the beef stock, garlic and balsamic glaze in a small pot on the stove. Set aside.
Season the steaks generously on both sides with salt and pepper. Place directly over the coals and cook for about 8 minutes total, flipping once halfway through, until charred on both sides.
Move the steaks to the unheated side of the grill to finish with indirect cooking. Grill until the steaks reach desired doneness, about 125°F for medium rare. For your safety, please reference the USDA safe cooking temperatures. Remove from grill and let rest for 10 minutes.
Cut into thin slices, and toss with the au jus.
While the steak is cooking, brush the onion slices with oil, season with salt and pepper and grill them, turning a few times until they’re softened and charred.
Prepare the rolls by brushing cut sides with oil and grill (cut sides down) until the bread is lightly toasted.
To build the sandwiches, divide the meat between the toasted rolls, spooning a little extra jus over the meat and bread. Top with grilled onions and a slice of provolone cheese.
Move the sandwiches back to the grill and cover just until the cheese is melted. Serve hot.
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