We’ve been on a sandwich kick. A gooey, oozy sandwich kick. A piled-high-and-hearty kick. In Philadelphia we tried two different cheese steaks, one at Sonny’s Famous Steaks and another at Dalessandro’s. Then in Chicago we stopped by Portillo’s and, on the advice of a trusted friend, ordered the Italian Beef, with, hot, add mozz, dipped. What we received was perfectly seasoned sliced beef topped with spicy-hot pickled peppers and melted cheese, all nestled in a crusty roll, then dipped – the whole thing dipped – into au jus. It was a succulent seven-napkin meal.
Out on our own, we found ourselves craving these hulking sandwiches. For an impromptu Minneapolis backyard get-together we made them with thick New York steaks from the butcher shop down the street. In our most recent version, we used London Broil. These are not traditional Philly or Chicago ‘wiches, so we named them Devil’s Tower Steak Sandwiches after the view from our window.
Devil’s Tower Steak Sandwiches
1 lb London Broil or steak of your choice, seasoned with salt & pepper
4 shallots, sliced
2 C sliced mushrooms
1 Tbs olive oil
1 green pepper, sliced
½ lb provolone or mozzarella
1 baguette or 4 hoagie rolls
Pepperoncini, to taste, if desired
Iceberg lettuce, shredded
1. Cook steak over grill or in a cast iron pan until rare. Thinly slice and set aside.
2. Slowly caramelize shallots over medium heat, stirring occasionally, until they are rich and brown, about 15 minutes. Add mushrooms to the pan and heat until they release their moisture. If they get a little brown, all the better. Add olive oil and peppers and cook until everything is tender. Season with salt & pepper to taste. Remove veggies from pan and set aside. Meanwhile, heat bread. Cut baguette into 4 equal pieces and split.
3. Add meat to pan and divide into four separate piles. Place slices of cheese on top of each pile. Add 2-3 Tbs of water to pan and cover, letting the cheese get gooey and melty.
4. Scoop the cheesy steak into each baguette or roll. Top with onion, pepper and mushroom mixture. Add iceberg lettuce or pepperoncini, if desired. If there are any pan juices, pour them over the top of each sandwich. Devour.
Propane Kitchen 
