Texas Philly & Our College Days
While we were at Texas Tech University one of our favorite spots to grab dinner was the Cap Rock Café and Arturo’s go to was the Texas Philly. Once we moved to Manhattan we quickly realized how much we missed that sandwich and the friends that we left behind in Lubbock. So of course, we made our own sandwich and kept the college memories alive!
Arturo and I met judging livestock. We were both on separate junior college teams and when I saw him in Denver I knew he was the man I was going to marry. He thinks I am making this up by the way, but I am not…He was in a ball cap and cargo jeans, but he was still the most attractive guy I had ever seen. After we finished the contest our Jr. College teams went snow skiing together…so it was basically destiny! We were both recruited to judge for Texas Tech, again destiny. In 2002 we started our career at TTU and in 2003 we were officially on the TTU Livestock Judging team with eight others that became some of our best friends! We were the team that could spend days in a judging van and then go have dinner and hang out after. We are now all scattered across the country but still try to get together every now and then!
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We have some great memories of our time in Lubbock and this sandwich paired with a good Texas beer and some Pat Green brings them all back in a hurry!
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Texas Philly
1 onion, sliced
1 lb of sirloin steak, sliced
4 oz of cheddar cheese
pickled jalapenos to taste
2 Tbsp. of our grill seasoning
A good crusty loaf of bread about 12 inches long halved (such as a batard or hoggie roll)
Garlic Mayo
2 cloves of garlic, minced
2 tbsp. of Mayonnaise
Salt and pepper to taste
Begin by caramelizing the onions in a 10 inch cast iron skillet covered on low heat. Once the onions are done, remove from the skillet and increase the heat to high. Once the skillet is rocket hot through in the steak to sear it, and immediately add the grill seasoning tossing to combine. Once the steak is seared on all sides, add the onions, back to the skillet and the jalapenos and heat through, at this point turn the heat off the skillet. Dress the bread with the garlic mayo, add the meat mixture and top with cheese. Place in a 425-degree oven till cheese is melted! Enjoy with a cold beer!
Texas Philly
Ingredients
- 1 onion, sliced
- 1 lb sirloin steak, sliced
- 4 oz cheddar cheese
- pickled jalapeños to taste
- 2 tbsp grill seasoning
- A good crusty loaf of bread about 12 inches long halved (such as a batard or hoggie roll)
- 2 cloves garlic, minced
- 2 tbsp Mayonnaise
- Salt & Pepper
Instructions
- Begin by caramelizing the onions in a 10 inch cast iron skillet covered on low heat. Once the onions are done, remove from the skillet and increase the heat to high
- Once the skillet is rocket hot through in the steak to sear it, and immediately add the grill seasoning tossing to combine.
- Once the steak is seared on all sides, add the onions, back to the skillet and the jalapenos and heat through, at this point turn the heat off the skillet.
- Make the garlic mayo by mixing the minced garlic with the mayonnaise and salt and pepper.
- Dress the bread with the garlic mayo, add the meat mixture and top with cheese. Place in a 425-degree oven till cheese is melted! Enjoy with a cold beer!
