Mcguires_Steak_SW_BIG

 

MCGUIRE’S IRISH PUB
CHRIS TINGLE

10-12 oz. ribeye steak, sliced thin
Monterey Jack cheese
½ cup sliced onions
½ cup jalapenos
1 bottle McGuire’s Red Ale
1 – 12 inch pieced French bread
¼ cup habanero hot sauce
¾ cup Panko breadcrumbs
¾ cup self-rising flour
¾ cup Zatarain’s breading
1 Tbsp. McGuire’s Steak Shake
1 Tbsp. butter
Enough vegetable oil to fry

Rub steak with hot sauce and chill. Soak onions and jalapenos in McGuire’s Red Ale. Mix breadcrumbs, flour, and Zatarains together in a bowl. Add peppers and onions and mix well. Let set a few minutes for a crunchy breading. Add butter to skillet and bring heat to high. Sprinkle ribeye with steak shake and sear in skillet to medium rare. Fry peppers and onions. Top steak with lots of jack cheese and place on toasted French bread. Pile on onions and peppers. Spread spicy mayonnaise on top of bread and close.

Spicy Mayonnaise:
1 cup mayonnaise
2 Tbsp. Tabasco
1 tsp. granulated garlic
1 tsp. cayenne pepper
1 tsp. black pepper

Mix ingredients very well.