Grilled Filet-Delphia Cheesesteaks/Soundgrowler Bathory/Goya “Harvester of Bongloads
Another play on words meal this evening, as we take the humble Philly cheesesteak and elevate it to a new class by swapping out the traditional thin sliced ribeye for tender grilled filet, and dubbing them “Filet-delphia Cheesesteaks”. The steaks get topped with buttery onions and a heavy blanket of provolone before placing all of that goodness between two thick slices of grilled garlic bread. This big sandwich called for a big beer and Soundgrowler Brewing was more than happy to oblige with their complex, yet delicious Bathory IPA. We’ve got the huge doomy grooves of Goya’s “Harvester of Bongloads” cranked up grill side for the evening too, so get ready for a killer night.
Grilled Filet-Delphia Cheesesteaks – Before we get to these buttery steaks, we’re going to knock out the onions. We throw a thin slice on a few sweet onions then toss them into a hot pan that has a tablespoon or two of melted butter in it. These are going to get seasoned up with a little Not So Gentle Butcher’s Rub then spend a good amount of time cooking down.
Next up we can move on to the steaks. Big chunks of tenderloin get seasoned up heavily with more Not So Gentle Butcher’s Rub.
On to a scorching hot grill the steaks go for only 2-3 minutes per side. They”ll still be rare, but you’ll see why in a moment.
We’re actually going to build this sandwich in a cast iron pan on the grill, so the steaks will cook a little more in the pan. We transfer the filets over to the hot pan then we top them with a heaping spoonful of the sautéed onions and a couple of slices of cheese per steak. We cover the grill for 2-3 minutes until the cheese in melted.
Now for the all important bread. We’re using thick garlic texas toast that we’re going to grill until lightly toasted.
Now it’s just a matter of placing the huge steak on the garlic bread and digging in. Only 4 ingredients, but man, this sandwich was awesome.
Soundgrowler Brewing Bathory – Of all the beers we’ve had recently, this one has challenged us the most and we are all the better for it. A single hop, single malt IPA that happens to be one of the most complex beers we’ve had. The beer pours a deep reddish amber with a beautiful light tan head. The aroma is all IPA but the first taste is creamy, malty and just a little bitter but then the hops kick in. It took a few pours of this beer to wrap our heads around it, but then it all clicked, and we couldn’t stop drinking it. It’s exactly what this rich steak sandwich called for, too; just malty enough to pair up nicely with the filet.
Goya “Harvester of Bongloads” – When it comes to low and slow sludgy doom, for our money, you can’t get much better than Arizona’s Goya. Their latest release, the EP “Harvester of Bongloads” is mind-blowingly amazing. Even with songs stretching out to close to the 20 minute mark, the band never breaks its groove and the killer riffs just keep cycling through. Add in the addictive vocals of guitarist/vocalist Jeff Owens and you’ve got the complete doom package. The band’s discography is impressive but this four song collection may just be the best of the bunch.