Tailgate Hoboken Cheesesteaks‏ (New York Jets Tailgating Recipes) | Football And Tailgating

Home

Sep

2009

Tailgate Hoboken Cheesesteaks‏ (New York Jets Tailgating Recipes)

This quintessential tailgating recipe honors the New York Jets of the of the Eastern Division of the American Football Conference (AFC) in the National Football League (NFL). The team began in 1960 as a charter member of the American Football League under the name New York Titans. The Jets were the first AFL team to defeat an NFL team when they beat the the Baltimore Colts in Super Bowl III. Tailgating at Giants Stadium with this Jersey tailgating recipe will make everything seem right with the world. Go Jets!

2 large onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 large red bell peppers, seeded, cored, and thinly sliced

6 top loin (also called shell, strip, or New York) beef steaks, cut 1/4 inch thick (see notes)

12 thin slices mozzarella cheese, trimmed to fit the steaks

6 crusty rolls, about 6 inches long, split open

1. Toss the onions and garlic in a bowl with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Wrap in a packet of heavy-duty aluminum foil. Repeat with the bell peppers, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and wrap them in another foil packet.

2. Season the steaks with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place in a zippered plastic bag. (The onions, peppers, and steaks can be prepared and refrigerated up to one day ahead. If cooking at a tailgate, transport them in an ice chest to the event.)

3. Build a fire in a charcoal grill and let burn just until the coals are covered with white ash. Leave the coals heaped in in the center and do not spread them out. Place the packets of vegetables on the coller perimeter of the grill and cover. Cook, occasionally turning the packets with tongs, until the vegetables are tender (open a packet to check), about 30 minutes. Remove from the heat.

4. Add about 16 briquettes to the grill and let them burn until covered with white ash. Spread the coals out in the grill. Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning once, until the underside is seared with grill marks, about 2 minutes. Turn and grill the other side, about 2 minutes for medium-rare meat. Just before removing the steaks from the grill, top each steak with 2 mozzarella slices. Transfer to a carving board.

5. Add the rolls to the grill, cut sides down, and toast them. Open the vegetable packets. If necessary, cut each steak in half to fit the rolls. Place a steak in each roll, and top with the onion-garlic mixture and the peppers. Serve hot.

Makes 6 sandwiches.

Note:

If the butcher doesn't cooperate by providing the thin-sliced steaks, you can slice your own. Purchase a 2-pound top loin roast. Wrap the roast in aluminum foil and freeze just until partially frozen, about 2 hours. Using a sharp carving knife, slice the roast crosswise into 1/2-inch-thick slices.

Recipe courtesy of:

Rodgers, Rick, Autumn Gatherings. New York: William Morrow, 2008.