Shaved Ribeye Sandwich
Chef Pat shaves tender ribeye paper-thin, grills it until it's deeply caramelized, then layers it with sweet caramelized onions and melted Monterey Jack. The toasted baguette stays crisp on thee side, ready for you to build your perfect bite and dip it into the rich, velvety au jus.
Nutritional facts
Protein
62g
Carbs
87g
Calories
1090kcal
Fat
56g
Ingredients
LaFrieda, Beef, Rib-eye, Shaved, Monterrey-Jack Cheese, Baguette, Canola and Olive Oil Blend, Butter, Red Onion, Beef Base, Kosher Salt, Balsamic Vinegar, Light Brown Sugar, White Wine
Contains milk, eggs, barley, wheat, soybeans.
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About Pat LaFrieda
Chef Pat LaFrieda has been a meat purveyor his entire life, selecting the highest quality for the world's best restaurants. He has changed the burger industry by following his grandfather’s recipes, working on specialty blends for Shake Shack, Minetta Tavern, Capital Burger, and more. LaFrieda is the author of Meat: Everything You Need to Know; named Esquire's Cookbook of the Year; in which he categorized every cut of meat to include cooking instructions for perfectly preparing each. He has learned these techniques from the over 1,600 restaurants he consults with and services daily, with experiences like having roasted an entire 850-pound steer whole in a 12-foot-long Caja China box that his father built himself. LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY, and Benjamin's Steakhouse. His steak sandwiches are the top-selling food items at Citi Field, the US Open, Pennsy, and TimeOut NY. And in 2020, he completed construction of the world's largest dry-aging room, boasting 15,000 primal cuts at almost 25 pounds each.
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