Stake out this sandwich – Pat LaFrieda Jr. sells his steak sandwich to hungry baseball fans at Citi Field in New York City.
Stake out this sandwich – LaFrieda is the third-generation owner of Pat LaFrieda Meat Purveyors. His grandfather founded the company in 1922.
Stake out this sandwich – LaFrieda favors a very tender cut of beef, filet mignon, for the filling. The baguette should be sturdy enough to hold a substantial filling without falling apart. Slice the bread lengthwise, leaving a slight hinge.
Stake out this sandwich – The meat is simply seasoned with salt and turbinado sugar (raw sugar that has been partially processed) before being seared in olive oil. LaFrieda says the sugar aids in the caramelization -- or browning of the meat -- without overcooking it.
Stake out this sandwich – After the meat is seared on both sides and placed on the bottom half of the bread, a hearty beef sauce is ladled on the other side.
Stake out this sandwich – The beef will later be topped with caramelized onions (which take about 20 minutes until deep golden brown) and Monterey Jack cheese. "We want to put cheese on the sandwich, but we don't want to put the cheese on the meat [while it cooks] because it steams it," LaFrieda said. Once the cheese has fully melted over the onions, it's time to place the gooey mixture on top of the beef.
Stake out this sandwich – The finished product is a grand slam.