Grilled Steak Baguette with Chili Cheese
Beef rinderhüfte slow-grilled to medium rare, then seared for crust, sliced thin and layered on toasted baguette halves with sautéed mushrooms, pickles, onions, crispy bacon, melted cheese blend, and chili-cheese sauce. A substantial grilled sandwich built in stages while the beef cooks.
Ingredients
- 2 ¾ lb beef rinderhüfte, wholebeef ribeye1:1beef cuts
similar marbling and size
- 2 baguette, whole
- 3 cheese varietiescheddar1:1cheese
single type
- ½ cups chili-cheese saucepepper jack cheesesubstitutecheese
removes dairy standardization, adds heat
- 1 ¾ oz mayonnaise
- 5 ½ oz mushroom, sliced
- 2 cloves garlic, minced
- 2 onion, rings
- 4 pickled gherkin, sliced
- 8 slices bacon
- BBQ spice blend
- iceberg lettuce, leaves
- oil
- salt
Instructions
- 1
Season beef rinderhüfte on all sides with salt.
- 2
Preheat grill to 350°F.
- 3
Grill beef rinderhüfte whole using indirect heat, monitoring internal temperature with meat thermometer.
- 4
Slice mushrooms and pickles into slices. Cut onions into rings. Mince garlic fine.
- 5
Sauté mushrooms, pickles, onions, and garlic in oil in a cast iron pan, season heavily with BBQ spice blend.
- 6
Grill bacon slices until crispy. Slice baguettes lengthwise and toast on grill. Cool briefly.
- 7
Spread chili-cheese sauce on bottom baguette halves, mayonnaise on top halves.
- 8
Layer mushroom mixture, iceberg lettuce leaves, and bacon on bottom halves.
- 9
When beef reaches internal temperature of 126°F, remove from indirect heat.
- 10
Sear beef hard on all sides over high heat until crust forms, until internal temperature reaches 54-133°F.
- 11
Rest beef briefly and slice thin.
- 12
Layer beef slices on prepared bottom halves.
- 13
Distribute cheese over beef.
- 14
Return sandwiches to grill for 5-10 minutes until cheese melts.
- 15
Top with mayonnaise-spread baguette halves and serve.
Tips
Monitor internal temperature continuously during slow grill phase to prevent overshooting target.
Prepare vegetable mixture and toast baguette while beef cooks to manage timing.
Rest beef after searing to retain juices before slicing.
Assemble lower halves fully before toasting to prevent sauce soaking through bread excessively.
Good to Know
Assemble and consume immediately. Leftover beef slices store refrigerated 2 days.
Prepare vegetable mixture and toast baguettes up to 4 hours prior. Grill beef same day. Assemble before final cheese-melt stage.
Serve immediately after cheese melts while baguette is warm and cheese is still gooey.
Common Mistakes
Do not skip resting period after searing to avoid slicing into rare interior.
Do not exceed 56°C final internal temperature to avoid overcooked beef.
Do not assemble and hold sandwiches before cheese melt stage to avoid soggy bread.
Substitutions
similar marbling and size
lower fat, longer cook time