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Italian Coney Dog

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

Lemonade Brined BBQ Chicken Lollipops

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Lemonade BBQ Drum Sticks

Sparkling Ice Lemonade Brined BBQ Chicken Lollipops

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Meal Prep, Tailgate
Keyword chicken drumsticks, grilled chicken, Poultry, Walmart
Cook Time 35 minutes
Servings 5

Ingredients

  • 2 12 ounce bottles Sparkling Ice Lemonade
  • Kosher salt for seasoning
  • 1 1/2 pounds chicken drumsticks
  • 1/2 cup olive oil we're using Pompeian Olive Oil from Walmart
  • 1 cup your favorite BBQ sauce

Instructions

  • Make the brine by combining the Sparkling Ice Lemonade with about 1/4 cup kosher salt in a large bowl.
  • French the chicken drumsticks: Use a sharp knife to cut through the meat just above the thickest part of the drumstick (about an inch from the bone end), you may need to go around twice to to cut through tough tendons. Then use your knife to scrape off the small piece of skin and meat on the bone.
  • Put the chicken drumsticks in the brine and brine for 12 to 24 hours. When you’re closer to grilling, remove the drumsticks from the brine and pat dry with paper towels.
  • Heat a charcoal grill for two zone  cooking. Add the chicken pieces and cook over indirect heat for 20 to 25 minutes or until cooked through. Remove from the heat, dunk in your chicken in your favorite BBQ sauce and return to the grill over direct heat. Cook for an additional 3 to 5 minutes or until the chicken lollipops are nicely charred and sticky.

Crunchy Birria Burger

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Birria Burger

Crunchy Birria Burger

Author Mark & Fey
Course Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, birria, Burgers, Smash burgers
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • 8 Oaxaca cheese shredded by hand
  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consomme
  • 4 burger buns
  • Handful of corn tortilla chips
  • 1/2 cup salsa verde

Instructions

  • Divide the beef into 4 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside.
  • Heat a large griddle or skillet over direct heat. Add four mounds of Oaxaca cheese and as it begins to melt, top each with the birria. Top with about 2 tablespoons of consomme and cook until the cheese is melted and crispy on the bottom. Remove from the pan and keep warm while you cook the burger patties.
  • Working in batches of two, add two beef rounds to the skillet at a time – season each with salt. Let the burger balls cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with Oaxaca cheese and consomme, cook until melted.
  • Build the burgers by topping the bottom bun with a burger patty, then the cheese skirted birria, a few chips and some salsa verde before topping with the top bun.

Beer Cheese Steak Nachos

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.

English Muffin Pizza Turkey Smash Burger

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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English Muffin Pizza Turkey Smash Burger

English Muffin Pizza Turkey Smash Burger

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Burger, Pizza, Poultry, Smash burgers
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground turkey
  • 2 teaspoons garlic powder
  • Kosher salt for seasoning
  • 1 teaspoon fennel seeds
  • Freshly ground black pepper for seasoning
  • 2 tablespoons salted butter
  • 4 english muffins
  • 1 cup marinara sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup mini pepperonis
  • 1 bunch fresh basil

Instructions

  • Combine the turkey, garlic powder, salt, and pepper in a large mixing bowl. Heat a small cast iron skillet over medium high heat and the fennel seeds and toast for 1 minute, or until fragrant. Remove the seeds to a plate to cool quickly.
  • Add the cooled fennel seeds to the turkey mixture and work together with your hands. Divide the turkey into 4 portions and loosely pack into rounds.
  • Melt the butter in a large skillet. Toast each english muffin half, nooks and crannies down, in the butter. You may need to do this in batches. Top each toasted english muffin with marinara, mozzarella and mini pepperonis. Melt the cheese by broiling or use a splash of water and the lid to steam them in hot skillet. Remove the english muffin pizzas and set aside.
  • Return the skillet to high heat and add the turkey rounds. Use a spatula or mallet to press the rounds as thin as possible. Cook for about a minute per side.
  • Build the sandwiches by topping one english muffin bottom with a few fresh basil leaves, a turkey patty and top with another english muffin pizza.

Gringo Taco

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Gringo Taco

Gringo Taco

Author Mark & Fey
Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.

Coney Island Rippers with PBR Mustard

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/3 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • Kosher salt for seasoning
  • 1/2 teaspoon ground turmeric
  • Pinch of ground all spice optional

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
  • The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
  • Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can’t eat just one!

Queso Birria Tacos

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Queso Birria Tacos

Queso Birria Tacos

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, birria, Tacos, Take-out Shortcut
Cook Time 15 minutes
Servings 12

Ingredients

  • 1 pound cooked birria local is best but many grocery stores sell this too
  • 2 cups birria cooking liquid aka consome
  • 8 Oaxaca cheese shredded by hand
  • 12 small corn tortillas
  • 1 large white onion finely chopped
  • 1 bunch fresh cilantro finely chopped

Instructions

  • Heat a large skillet or griddle. Divide the birria into 3 inch round on the skillet, you may need to work in batches. Pour a little consome on to the beef to help reheat and steam the birria.
  • Top each round with Oaxaca cheese and cook until melted.
  • Dip tortillas in the consome and top the birria mounds with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and fold to close.

Breakfast Burger

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Breakfast Burger with Beef Bacon, Egg and Hash Brown

Breakfast Burger with an Egg, Beef Bacon & Hash Browns

Author Mark & Fey
Course Breakfast, Dinner, Lunch
Keyword Beef, Beef bacon, Burger, Eggs, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 slices beef bacon we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Instructions

  • Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.
  • Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.
  • Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.
  • Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.

Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Cook Time 20 Minutes

Serves 8

  • 1 large onion, sliced into half moons
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce, such as Rao’s
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions, optional for garnishing

Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Author Mark & Fey
Course Dinner, Lunch
Keyword Bacon, Beef, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the blender mayo

  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Kosher salt for seasoning
  • 2 cups neutral oil

For the BBSLT

  • 1 8-ounce flat-iron steak
  • Salt Pepper + Three Chiles Spice Blend
  • 1/2 pound beef bacon we love Certified Piedmontese
  • 1/4 cup salted butter
  • 8 slices thick cut white bread or sourdough
  • 2 large tomatoes thickly sliced
  • 8 to 12 leaves crisp romaine or tender butter lettuce

Instructions

  • To make the mayo, combine the eggs, mustard, lemon juice, and a pinch of salt in a large jar – or the carafe of your Ninja Kitchen Foodi Power Mixer if you’re smart. Add the immersion blender to the mixture and pulse to combine. With the immersion blender on low, stream in the oil until the mayo is thick and creamy. Season with more salt and black pepper as desired.
  • Season the flat iron steak on all sides with Salt Pepper + Three Chiles blend set aside.
  • Thickly slice the tomatoes and season on both sides with salt. Wash and dry the lettuce.
  • Heat a large skillet or griddle over medium high heat. Fry up the beef bacon until crisp, about 4 minutes per side. Set aside to drain on paper towels. Melt the butter on the still hot skillet and toast the bread on both sides until golden. Finally cook the flat-iron steak over high heat  for 3 to 4 minutes per side. Move to a cutting board and loosely tent with foil before slicing.
  • Slice the flat iron across the grain into thin strips. Build the sandwiches by swiping each piece of bread with mayo and then stacking the sandwiches with slice steak, bacon, tomatoes, and lettuce. Top with another bread side and cut in half to make it easier to fit into your mouth.