Grilled Ribeye Steakhouse Hoagies with Sweet Roasted Garlic and Black Cherry-Balsamic Rosemary Chutney

Is it a bad label to make "delicious sounds" when you eat your own food? If so, then my apologies! But I couldn't help it! I wanted a good steak sandwich, but I just wanted to add a little something extra. Something that gets you going, “Wow!” Something maybe a little sweet, a little tangy, with a kick in the herbs! So I climbed through the cupboards and crawled through the pantry and bottom and here, at the very bottom, I found a jar of Black Sweet Cherry spreads! Hey, looks like it would go great with steak! And on the counter, he fell. Soon, balsamic vinegar and crushed rosemary, and a new chutney was born! Since I was planning to grill red onions, I didn't need it. If I had had an open bottle of red, or at least an inexpensive bottle that my husband would not miss, I would have added a touch of wine in there too. But I wasn’t going to open a nice bottle just for that, so it didn’t cut. But honestly, it was so good that he didn't even need it anyway. Since I didn't add any wine to reduce and I prefer crushed or ground rosemary to these long, pointed leaves like needles that impale your gums and the roof of your mouth, not much cooking would be necessary for the chutney, Is. Everything came together in the blink of an eye in a small bowl in the microwave. So easy, I'm going to put this together a lot! It would be heavenly on grilled baguettes with melted brie, I'm sure! (Stick the post-it on the forehead .;))

The small ribs and the vegetable skewers were all grilled at the same time over high heat with the lid open, turning them once, then removing the steaks from a plate to rest them and grilling the vegetables a little longer with the lid closed until the onions were tender and crisp.

IMG_6420

IMG_6441

We love our semi-rare to rare steaks, but do whatever you want with them. And always remember that a good steak rarely really needs more than salt and pepper. I used seasoned salt and coarsely ground black pepper for this. Nothing more can really mask the natural taste of the steak. Unless you opt for a completely different dish style, this is the way to go! Ditto for vegetables with a little brushed olive oil just before grilling. I roasted elephant garlic the night before, stacked it all on sturdy hoagie rolls and garnished with nice thick slices of fresh mozzarella and broiled until cheese is just melted. Topped with sweet black cherry chutney, it was a royalty-worthy steak sandwich!

IMG_6442

The one at the back was for the hubs. He wanted his vegetables to be sautéed, so that's what he got! 😉 We all like it the way we like it, and I aim to please!

IMG_6448

Beautiful thick slices of fresh mozzarella !!

IMG_6451

And under the grill, here we go! (And this time, I didn't burn the edges!) Gooey melted and almost finished! 😉

IMG_6453

Sprinkle with a little pepper, garnish with black cherry chuntney, aaaaaaaand had finished! So I hope you try this! Enjoy! IMG_6456

RIBEYE STEAKHOUSE HOAGIES GRIDS with ROASTED GARLIC SWEET AND CHUTNEY CHERRY-BALSAMIC BLACK with Rosemary

Makes 4 steakhouse style hoagies

1 elephant garlic head, upper third cut and excess loose paper

olive oil, salt and pepper for garlic

1 stick of real butter, can contain a little olive oil if you prefer

4 large, robust hoagie rollers

4 small rib-eye steaks or any steak of your choice

1 package (16 oz) large fresh whole button mushrooms

1 large red onion

1 lb fresh mozzarella log, cut into 12 slices (mine was pre-cut)

coarsely ground black pepper

Black cherry-balsamic-rosemary chutney:

4 Tbl. Dickinson Sweet Black Cherry Spread

2 c. aged sweet balsamic vinegar

1/2 tsp. 1 tsp crushed or fresh rosemary, finely chopped

Directions:

For roasted garlic:

Cut the upper third of the garlic, remove the loose papers, place them in a dish lined with aluminum foil, back side, drizzle with olive oil and sprinkle with a little salt and black pepper coarsely ground. Bake at 375 degrees for 45-1 hour, tightly covered with aluminum foil or a lid. Remove the lid and cook for another 15 to 20 minutes until the buds start to rise and are very soft. Remove from oven and let stand covered. Once cool a little, squeeze the heads out of the base and place them in a small bowl. Sprinkle with garlic infused oil. (Don't throw this!)

For the black cherry chutney:

In a microwave-safe bowl, add and stir to combine all the ingredients. Place in the microwave and nuke for 30 seconds on high power or until melted. Remove with a warm pad and mix well. Set aside, covered but ventilated, to let cool, thicken and soften the rosemary.

For the rest:

Heat the grill on high. Season the steaks on both sides with salt and pepper and set aside to return to room temperature, covered.

Rinse the mud and dirt from the mushrooms under cold water and dry on paper towels. Cut the top (pointed end) of the red onion and peel the outer layers of the onion, leaving the bottom end of the root intact. Cut in half across the end of the root, then into 3 / 4-1 ″ wedges cutting through the end of the root so that the onion wedges hold together and the layers do not separate. Thread onion wedges and mushrooms on skewers. (* If using wooden ones, dip them in a large glass of cold water to cover them first so they don't burn on the grill.)

When the grill is nice and hot, place the steaks and the vegetable skewers on the grill. (Drizzle the vegetables with olive oil just before.) Grill for 10 minutes, turning once. Watch for breakouts. If it pops, just close the lid for a few seconds. Remove the steaks from the dish to rest. Grill vegetables a little longer, if desired, with the lid closed until crisp or when desired.

Generously open the hoagie rollers and the inside of the butter or oil. Place the cut side down on the grill to lightly grill. (It will be grilled more.) Grill on the grill with the lid open.

Remove the buns from a cookie sheet lined with aluminum foil and garnish with torn pieces of roasted garlic. Thinly slice the steak and garnish each evenly. Garnish with grilled vegetables, halve the mushrooms if necessary. Garnish with fresh mozzarella slices and sprinkle with coarse ground pepper if desired. Return to grill and close lid to grill and melt cheese. (* You can also do it under a grill at low temperature, but watch carefully so as not to burn the bread!) If you want to do it on the grill but do not want the bread to be too toasty and hard, rock each sandwich in aluminum foil and lift the sides to reflect the heat before placing them on a cookie sheet. Then you don't need to cover the sheet with aluminum foil.

Remove the pasta from the plates, garnish with cherry-balsamic-rosemary chutney and cut in half with a sharp, serrated bread knife. ENJOY!

Serve with juice if you like to dip them like my husband does! * I just make him a bowl of beef broth using 1 cup of water, 1 rounded teaspoon. Superior Touch Better Than Bouillon Beef Base and a little butter. MUCH better than these packages. I do not like them. (Simply boil the water and the broth paste in a bowl until it boils. Remove and stir to dissolve and melt. Add a little butter to obtain smoothness and richness.)

* If you like to give your steak a boost, Montreal steak seasoning is a good choice.

1 Compartir