Ingredients:
- 1 loaf French bread or other soft and spongy bread.
- 1 large onion cut in rings
- 2 – 12oz ribeye
- 1 pound shredded cheese
- 1 dozen eggs
- Spiceology Salt Pepper Garlic Blend
- Spiceology Jalapeño Salt
- 1/2 stick melted butter for brushing bread
- 1/2 stick melted butter to scramble eggs
- Bourgeois Mustard sauce (sub out mustard sauce product of your choosing)
Instructions:
- Split your French bread in half keeping it on a hinge and scoop out excess white from the center.
- Season steaks with Spiceology SPG.
- Grill steaks over high heat until medium-rare. Once cooked to temperature remove from heat and allow to rest for at least 10 minutes.
- In a cast-iron skillet, melt the 1/2 stick of butter until it becomes golden brown.
- Add eggs, 1/2lb of shredded cheese, and Spiceology jalapeño salt. Scramble eggs over the fire until they reach a soft scramble. Remove from heat.
- Grill onions over the fire until they soften and get well browned
- For the sandwich assembly, spread the remainder of the cheese through the split loaf, and disperse the onions across the bread as well.
- Pile Steak throughout the sandwich.
- Spread eggs over the steak.
- Drizzle with mustard sauce
- Carefully close the sandwich and place it over the fire to begin to slowly toast the outside and brush melted butter over the top being careful not to burn.
- Once evenly toasted, remove from the grill and cut handheld pieces for you and your crew.
