Ingredients:

12 soft torpedo buns (preferred 9” long) 

Garlic butter (mix softened butter with minced garlic)

36 slices of sharp provolone cheese 

Three large sweet onions, diced, and caramelized

Five 1.5” thick New York strip sirloin steaks, trimmed of all perimeter fat, with Roy’s Steak Rub (see below) applied

Spray olive oil

DAY BEFORE

Slice buns lengthwise, being careful to create a “hinge”

Spread garlic butter on both bottom and top of inside of hinged bun 

Spread a layer of caramelized onions on inside of hinged bun

Lay three slices of sharp provolone cheese into bun

Close bun

Tear 12 pieces of aluminum foil (approximately 14’ long) from box.

Working with one sandwich at a time, spray a light film of olive oil in the middle of a piece of the foil, and wrap a sandwich snugly in that sheet of foil, repeat for all twelve. (Butter may also be used instead of olive oil).*  

*These wrapped buns may be made the night before the tailgate and stored in the refrigerator over night.  They should be stored chilled until ready to grill.

DAY OF TAILGATE:

Prepare the grill with a bed of white coals (can also use propane or electric grill).  

Grill steaks to internal temperature of 130 degrees F.  Take off fire and let sit for 10 minutes.

While the steaks are sitting, place the foil wrapped buns on the hot grill.  Let sit for 2 minutes, turn a quarter turn, let sit for 2 minutes, turn a quarter turn, etc., so each of four sides gets 2 minutes on the heat. 

Open the foil-wrapped buns, swaddled in a heavy napkin, and placed on a paper plate (so no one burns themselves!), and place slices of grilled steak into each bun.

*If your guests are arriving at different times, toast only as many buns as you need, keeping the steaks warm (and un-carved) between servings.

Roy’s Steak Rub

1 cup granulated sugar

½ cup kosher salt

¼ cup granulated garlic

¼ cup onion powder

¼ cup ground black pepper

From the recipe files of Roy Roberts; October 2009