On Friday the 6th of September, 2024,
we'll be making 30 sandwiches, this way:
This sandwich features 12-hour slow-cooked Argentinian beef, caramelized onions, cheddar cheese sauce, and steak sauce in a sesame roll.
Since the last version, I’ve made a better cheese sauce, which is stronger and stickier, improved my steak sauce (the video shows it a bit thin, but you’ll get the proper thick one), and perfected the beef’s cooking process.
€9.50 per css (no delivery)
back pre-order nowI use Devesa, one of the best beef brands I’ve ever had, sourced directly from Argentina. For this sandwich, I choose chuck. Char-grilled for about 20 minutes and then slow-cooked for 12 hours, seasoned only with salt and pepper, before being set aside for service. Each sandwich includes a minimum of 200g of this delicious meat.
I use one entire white onion per sandwich, pan-fried for 2 hours. Initially, they are cooked without any oil, just a bit of salt, and finished with some extra virgin olive oil.
A cheddar sauce made with two kinds of cheddar cheese, cream, milk, cornflour, mustard powder, and salt.
My steak sauce is a homemade mayo, with Montreal steak seasoning added. It’s a secret recipe, but you get the idea.
I use a sesame roll, freshly baked from Zorbas.
The steak is warmed up in a hot pan, then served in the roll smothered in the steak sauce, topped with the cheese sauce and onions. It gets wrapped twice in paper, and given to you in under 30 minutes (I hope).