Stacked Sandwich Shop

Chef Driven Sandwiches in Portland, Oregon

Recipe for our Elk Cheese Steak

Elk Cheese Steak Recipe:

Yield: 3-4 sandwiches

This recipe can use any meat you choose: elk, venison, lamb, beef, pork, ect.. I prefer to use a shoulder cut for braising. Braising the meat is the longest step to this sandwich. If you want, a medium rare steak, sliced thin, would also. I believe the flavor of a braise makes the sandwich that much better!

The Braise:

1.5# elk shoulder

2 carrots

2 stalks of celery

1 large onion

1 cup left over wine

1 tablespoon juniper berries

1 4” sprig of rosemary

Salt & Pepper

Cooking oil

-          Pre heat oven 330 f

-          Season your elk with salt and pepper, sear it in a dutch oven or other high walled pot that will fit the meat.

-          Remove the meat. Slice your onion in half, skin on, face it sliced side down in the pan until it is deeply charred on medium high heat. No white should be visible when it is done, remove the onion halves

-          Add the carrots and celery cut into large 2” pieces, get dark color on a few sides

-          Deglaze the pan with the wine, let it simmer down for a minute

-          Add everything back into the pan, with the meat on the bottom, including juniper and rosemary

-          Cover 90% of the way up the meat with water, place the lid on top or wrap with aluminum foil

-          Cook for 2.5 – 3 hours or until fork tender

-          Let it cool to room temperature and then remove the meat, strain the liquid, then break apart the meat.

-          In a pot add the meat and just enough liquid to get the meat hot again. Season it with salt and pepper. Once hot, turn of the heat, you are ready to build the sandwich!

 

 

 

 

The Sandwich:

The braise will yield about 4 sandwiches worth of meat, make them all at once or save the meat for another day! This is for one sandwich, just repeat to do more.

7” Hoagie Roll from your favorite bakery (I like Pearl in Portland)

1 Delicata Squash

3-4 Canned Piquillo peppers (roasted red bell peppers work too)

1 Medium Red Onion

3-4 Slices of Provolone

3 Tbs Mayo

1 4” Sprig of rosemary

1 tablespoon of room temp butter

Cooking oil

Salt & Pepper

-          Pre heat oven to 425f

-          Cut the delicata in half hamburger way. Scoop out the seeds with a spoon. Slice into ¼” rings.

-          Slice the red onion in to 1/8” rings

-          Slice the peppers into a nice julienne

-          In a medium size saute pan on medium high heat, add about 2 tablespoons of cooking oil, place your squash rings in the pan so they all lay flat. Season with salt and pepper. Once they have color, flip them. By the time the 2nd side has color they should be cooked. Remove them.

-          In the same pan, add 2 more tablespoons of oil. When the oil just begins to smoke, add your onions, let them get some nice char and color, season with salt & pepper. Remove them when they have color and have become soft.

-          Remove the rosemary from the stem and mince it. Mix it into the mayo

-          Slice the roll in half, horizontal

-          Slather both sides with mayo, then on the bottom bun place the delicata

-          On top of the delicata place the braised elk to cover, then piquillos and onions, lay your cheese over the top

-          Place your top bun on and spread the butter over, place in the oven for 6-8 minutes, until the bread is toasted and the cheese is melted

-          ENJOY!

1643 S.E. 3rd Avenue, Portland, OR 97214

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