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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 ounces olive oil
2 ounces soy sauce
2 to 3 cloves garlic, minced
1 to 2 teaspoons black pepper
2 to 3 pounds chuck roast
1 cup low-sodium chicken stock
2 to 3 medium onions, sliced
2 to 3 bell peppers, sliced
1 to 2 tomatoes, sliced
Iceberg lettuce, shredded
2 to 3 tablespoons butter
6 6-inch hoagie rolls, sliced
Sliced provolone cheese
1 to 2 teaspoons dried oregano
Shredded parmesan cheese
In a ziplock plastic bag, combine olive oil, soy sauce, minced garlic, and black pepper. Add chuck roast, seal bag and marinate for 2 to 3 hours in refrigerator or overnight.
Fire up your grill to medium heat. Remove chuck roast from bag, reserving liquids for later use. Grill chuck roast for approximately 8 to 10 minutes on each side (keep a watchful eye as not to burn). Meanwhile, set a cast-iron pan on the grill so it is heating up.
After meat is grilled on both sides, place in cast-iron pan along with reserved marinade and chicken stock. Cover with foil and let cook for another 30 to 45 minutes or to your liking. Reserve all liquids.
After the roast is cooked, let rest for 5 to 10 minutes before slicing with the grain into very thin slices.
While your roast is cooking, slice onions, peppers and tomatoes and shred your lettuce. Refrigerate tomatoes and lettuce.
Melt butter in pan and saute onions and peppers until tender; place to side. Slice and toast hoagie rolls; set aside.
Turn your grill to high heat and put sliced meat back into cast-iron pan. Divide into portions. Top with slices of provolone cheese and sprinkle with oregano. Add a little liquid to help the cheese melt, top with shredded parmesan and cover with a lid.
Now it's time to build the chuck wagon sandwich. Top with onion and pepper mixture, lettuce and tomato. If desired, you also can add condiments such as mayo, hot peppers, mushrooms, etc. It's all up to you. Makes 6 hearty chuckwagon sandwiches.
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CHUCK WAGON STEAK SANDWICH
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 ounces olive oil
2 ounces soy sauce
2 to 3 cloves garlic, minced
1 to 2 teaspoons black pepper
2 to 3 pounds chuck roast
1 cup low-sodium chicken stock
2 to 3 medium onions, sliced
2 to 3 bell peppers, sliced
1 to 2 tomatoes, sliced
Iceberg lettuce, shredded
2 to 3 tablespoons butter
6 6-inch hoagie rolls, sliced
Sliced provolone cheese
1 to 2 teaspoons dried oregano
Shredded parmesan cheese
In a ziplock plastic bag, combine olive oil, soy sauce, minced garlic, and black pepper. Add chuck roast, seal bag and marinate for 2 to 3 hours in refrigerator or overnight.
Fire up your grill to medium heat. Remove chuck roast from bag, reserving liquids for later use. Grill chuck roast for approximately 8 to 10 minutes on each side (keep a watchful eye as not to burn). Meanwhile, set a cast-iron pan on the grill so it is heating up.
After meat is grilled on both sides, place in cast-iron pan along with reserved marinade and chicken stock. Cover with foil and let cook for another 30 to 45 minutes or to your liking. Reserve all liquids.
After the roast is cooked, let rest for 5 to 10 minutes before slicing with the grain into very thin slices.
While your roast is cooking, slice onions, peppers and tomatoes and shred your lettuce. Refrigerate tomatoes and lettuce.
Melt butter in pan and saute onions and peppers until tender; place to side. Slice and toast hoagie rolls; set aside.
Turn your grill to high heat and put sliced meat back into cast-iron pan. Divide into portions. Top with slices of provolone cheese and sprinkle with oregano. Add a little liquid to help the cheese melt, top with shredded parmesan and cover with a lid.
Now it's time to build the chuck wagon sandwich. Top with onion and pepper mixture, lettuce and tomato. If desired, you also can add condiments such as mayo, hot peppers, mushrooms, etc. It's all up to you. Makes 6 hearty chuckwagon sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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