Into a pan with butter and oil, and salt to bring out the liquid. Simmer on medium low.
Prep the roll by taking a thin slice from the center. Save the bread scraps for later.
Take the thawed patties and form them into one patty the size and shape of the trimmed down roll. Shape a slight edge around the outer rim. Form it on a bit of waxed paper or parchment for ease of transfer. place in the fridge to firm up while the au jus is cooking.
Beef stock, soy sauce, Worcestershire sauce, beef bullion and red wine and water into the onion pan.
Butter the roll halves, dust with garlic powder and Italian seasoning. Then under the broiler to get nice and toasty. Putting some crunch on the inside.
Take the patty from the fridge and onto a HOT grill pan. Thin meat so hot and fast.
Sear quickly on both sides on high heat – it will smoke so have the exhaust fan on
Onto the bun, top with onions, then with cojack cheese, and under the broiler to get melty. Top. Slice and serve with au jus and a salad.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
Pingback: Sausage Ragu with Voodles