1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
1/4 cup mayonnaise
1/2 cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
crumbled cotija cheese (optional)
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds (this helps lock in the juices. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
4 Tbsp butter, divided
1 lb ribeye, thinly sliced
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
1 tsp garlic powder
2 cans of crescent dough
10 slices of provolone cheese Salt and pepper to taste
Egg wash for brushing Italian seasoning, for garnish
Warm Cheez Whiz, for dipping (or your favorite dipping sauce)
Preheat oven to 375ºF.
In a skillet, melt half the butter and quickly sear ribeye until caramelized. Remove ribeye, then sauté onions and peppers with garlic powder until caramelized.
Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with pointy side facing out, overlapping slightly to form a circle.
Place a slice of provolone in the middle and repeat around the circle with a total of 10 slices. Top with beef and caramelized onions/peppers, topping with remaining 10 cheese slices. Fold over triangles to seal, brush with egg wash and sprinkle with Italian seasoning.
Bake for 20–30 minutes until golden and bubbly. Slice and enjoy with a bowl of warm Cheez Whiz in the center.