Steak and Cheese Sandwich – Cuso Cuts

Ingredients

• 1 Thin NY Strip steak per sandwich
• Cuso’s Dirt BBQ Rub
• Onion slices, grilled
• 2’ Baguette, lightly oiled
• 2 Slices cheddar cheese per sandwich
• Bacon strips
• Cuso’s Hot Honey BBQ Rub
• Coarse ground salt and pepper
• American, provolone, Havarti, or gouda in place of cheddar cheese.
• Add sweet peppers, banana peppers, lettuce, tomatoes, and pickles to the condiments.
• Substitute Brioche buns, Kaiser Rolls, Hoagie Rolls, or Onion rolls for the baguette.
• For more moisture, add cheese whiz, steak sauce, horseradish sauce, mayo, or stone ground mustard.
• Heat the grill to 425 degrees F.
• Slice the baguette into four pieces (for 4 people).
• Quickly toast them on the grill and set them aside.
• Put the onions on so they brown a bit on both sides.
• Dust both sides of the NY Strip with Cuso’s Dirt BBQ Rub.
• Grill the steak for approximately 2 minutes on each side. You want them medium rare (130 degrees before resting).
• While the steak rests, salt and pepper the bacon.
• Carefully put the slices on the grill as there will be flare-ups.
• Cook them to the preferred level of crunch.
• Assemble the sandwich, starting with the steak, then cheese, onion, and bacon.