/ck/ - Food & Cooking

All you need is horseradish sauce, summa dat with juice, and hand-cut french fries.

Slightly caramelized onions and provolone with salt and vinegar kettle chips

>>5293329
french fries are totally out of the question since all we will have are grills. we were just going to do potato chips as a side. horsesradish sounds good though

>>5293331
was thinking of carmelized onions since they will be simple to prepare beforehand

if it was pork i would recommend buttered buns/bread but idk if it will work with beef.


also

ketchup

>>5293327
I make mine with blackening seasoning, tomato, sauteed onions, lettuce, and blue cheese.

grilled veggies

Grilled mushrooms/onions, some kind of sauce, maybe cheese. Chips or fries on the side.

>>5293343
is that some craig seman i see oozing off the lettuce?

>>5293358
*seamen

A decent roll, deli mustard, tomato, a leafy lettuce, if not caramelized onions - sliced red onion, blue cheese or provolone.

>>5293327
6-8 oz
wat
no op, 3-4 oz, if they don't like it they can suck a dick, no one needs 8 oz of meat in their sandwich.

>>5293359
*semen.

I would have some english mustard

Just feed one shift per day and spread out the time when different shifts get their meal, unless the bet was specifically give everyone a sandwich durong one day.

>>5293846
Yea, let's turn one day of work in to three. Good plan, chachi.

>>5293834
this

Your dad just lost a ton of money. What a fucking retard.

>>5293834
This, that's still 30+ pounds of fucking steak OP.

>>5293327
Time to cheat.

http://www.tyson.com/Products/Grilled-And-Ready-Fully-Cooked-Refrigerated-Seasoned-Steak-Strips.aspx

>steak sandwiches for 150 people

What the fuck kind of bet was this? You're looking at a couple hundred dollars minimum.

tfw you're a vegan in a blue collar workplace and they always buy pizza and serve hot dogs to everyone, then have Christmas parties at steak houses where they have to make a special salad out of random vegetables they happen to have...

>>5294068

>dad owns a company

relax, sperglord.

Besides he's the boss, if he doesn't want to do it he doesn't have to.

is this a troll thread?

I'm new to /ck/, but I doubt that anyone would make sandwiches with stakes.
Not from USA though, I'm from Argentina.

my vote goes for horseradish sauce and simple vegetables like some sort of lettuce and maybe tomato. maybe some caramelized onions.

hell as long as the steak is tasty, the whole sandwich is gonna be tasty anyway.

make cheesesteaks

>>5294141
i know this feel. everybody in my warehouse eats fast food every day and gets hot n readys for lunch, and then when we get lunch provided it's always just pizza from dominos instead of little caesars

but
>tfw i made 5 gallons of veggie soup and brought it in and everyone loved it
i had to add like 3x as much salt as i was comfortable with to get them to like it but if that's what it takes then i'll do it

Serving med rare beef to black guys is fucking racist.
They will pretend to eat it and toss it in the garbage.
Not cool.
Yeah fuck the vegans though. That's their choice to be retarded.

>>5294214
black guys dont like meat cooked to proper temp?

>>5294227
that anon is just shitposting, but that's a common stereotype- black people don't like "undercooked" meat. kinda like the exact same stereotype for white trash.

that said, i've known quite a few black guys who like their meat rarer than i do.

>>5294230
All this talk of black guys and raw meat is Makin me sweaty

>>5293327
Find a local meat packer ask an employee for help buying some meat expect serious discounts and do not forget to get a number of some cutters to help cut the meat quickly for next to nothing.

Well, this thread took a turn for the worse quick.

>>5294241

any other ideas?

should i throw in some red and green peppers with the carmelized onions? yay or nay?

>>5293327
why dont you just got to a restaurant/hotel supply store and get a shit ton of steak-eze, aluminum pans and buns then all you have to do is cook of the steak eze and as each batch is done put it in a low over in the pans to keep warm. do a couple pans of peppers and onions, provide mustard etc and youre done. easy peasy

steak, roasted marinated red pepper slices (use ken's or newman's own italian dressing if you are bad at making marinades) , grilled mushrooms, grilled onion( you can just saute them in butter if you don;w want to grill the veg. season steak with montreal seasoning. and a slice of provolone cheese. offer yellow mustard, dijon mustard, and ]emony aioli (easy to make in batches) at the table. have lettuce and tomato available at the table also to dress it how you like it l

>>5293834
This.
Half a pound of steak in each sandwich is completely unncecessary

You need to do it Italian hot beef..chicago style. These are big roasts braised in the oven. Think entire prime ribs. These are sliced by hand or electric knife (I suggest getting one). And then dipped in hot gravy, jus, which you guys can keep warm quite easily, even put all this shit in crock pots after precooking it all. Peppers/onions if you want some of those. You could cheat and use jarred sweet peppers from italy.

Go ahead and offer some gardinera, if you want it authentic.

>>5294859
raw purple onions anon, also shredded cabbage instead of lettuce

make pressed "cuban: steak sandwiches. Slice your cooked steak into 1/2 slices and marinate them in some salt and pepper with olive oil and lime juice. hollow out a french bread loaf and slather the inside top and bottom in smooth dijon or yellow mustard. Fill the loaf with the meat, top it with a few sliced dill pickles cover it in provolone cheese and replace the top. press with a panini press or place in a very hot iron skillet and weight the sandwich down with a clean, hot, brick or other heavy object. check on it frequently so it doesn't burn. once the bread is toasty and the filling are hot cut into large slices for each worker..

>>5294862
there will be no oven access, only grills

>>5294862
because that would be cheating and would by some be considered weshing on a bet

>>5294862
this

i dont think you realize how expensive and time consuming doing all this shit for 150 will be. esp if using ribeye

>>5294919
its still a steak sandwich. did he specify what kind or something? who hates phillies(other than ppl from pittsburgh)

>>5294888
Dude no way.
4 oz is the same as mcdonalz burger.
That is not enough for a decent steak sando.

>>5294924
it's about the spirit of the bet not the letter

>>5294926
mcd's burgers are 1/10th lb

>>5294929
do this and go with prime rib or a hunk of ny strip

>>5293327
consider buying a very large piece of meat and slow cooking it over coals. its a slow, but easy process where the whole thing can come out ready at once. it will also be cheaper to buy bulk pieces of meat.

onions, cheese, horseradish

>>5294917
>make pressed "cuban: steak sandwiches. Slice your cooked steak into 1/2 slices and marinate them in some salt and pepper with olive oil and lime juice. hollow out a french bread loaf and slather the inside top and bottom in smooth dijon or yellow mustard. Fill the loaf with the meat, top it with a few sliced dill pickles cover it in provolone cheese and replace the top. press with a panini press or place in a very hot iron skillet and weight the sandwich down with a clean, hot, brick or other heavy object. check on it frequently so it doesn't burn. once the bread is toasty and the filling are hot cut into large slices for each worker..
WTF. A cuban steak sandwich is mojo marinated thin steak. Potato sticks, tomato. Cuban bread. And, it's not pressed. No mayo. No mustard. No cheese. Just delicious meat juice and ripe tomato.

You seem to desire some kind of fusion between a medianoche, croquetta preparada or something, which in that case would be swiss, and probably a bit of garlic butter on the press. And, the best method to do such a monstrosity in a work environment is a big ol BBQ with some cast iron plates, and yea, some foil covered bricks.

>>5294930
Why you thinks they calls it a qwoata pownda negrow?

>>5294929
forgot to add just keep it simple with a mushroom sauce and caramelised onion.

>>5294937
That's not the same as the regular McD burger. And burgers are well done so they weigh less.

>>5294935
in sandwich parlance, cuban usually means ham and pork with cheese, mustard, and pickle, this is probably meant to be a variation on that steak instead of pork

>>5294948
Still,8 oz of beef is a serving for a Bleu collar male.
Especially a nigglebottom.

>>5294917
this is way too time consuming when all you have are two guys, two grills, and 150 ppl to feed

Slice the steak thin so it cooks fast and sandwiches better.

>>5294230
my dad, who is black making me black, always overcooked his meat to the point of making me think that steak wasn't a delicious food
but I had no clue that it was some sort of stereotype

on the other hand, I should have guessed so because any time I asked for a steak that was anything but well-well done, he gave me the same spiel about how these white boys at the college he went to ate their steaks so rare they were raw

>>5295049
My dad did the same thing to me anon and he was an over educated white hipster from Los Angeles.
Fucking thought beef just sucked.
Dry fucking burgers.
He even ruined pork chops.
He is dead now and it still pissed me iff.

Anyone love hot pickles on theirs?

Instead of killing yourselves to get this done, just use a caterer.

Nobody will bitch about him not cooking it himself, and the food is bound to be better. They might actually bitch about it if they end up with a sandwich that's not what they expected and some potato chips.

>>5293327
>>5294179
>>5294249
*quickly
>>5294859

Read this:
>>5293834

Other than that, My sandwich spec that people go nuts for is:
Flank steak cooked med rare seasoned heavily with Montreal steak seasoning (I have my own blend I make, but w/e)
sauteed mushrooms
aged cheddar
caramelized onions
arugula
on a nice rustic baguette (thick crust, large airy holes in the crumb) with mayonnaise.

Seriously though, 3-5 ounces is plenty of meat unless you're going for a steak sandwich that needs to be eaten open faced with a knife and fork.