Question for board:
If you were to make a real steak sandwich, what cut would you use and how thick?
I had a steak sandwich in Northern Virginia that was fantastic. It was about 1/2 - 3/4 inch thick, cooked perfect and tender. I think it was a ribeye.
It was a single piece.
I could see using a flank steak, flat iron steak or skirt steak and then cutting into nice slices.
While on rare occasions I like a good old school Philly cheesesteaks, often they lack flavor of real steak.
I also had some filet mignon sliders at Mortons that rocked.
What cut would you use?
