The Labor Day weekend experiment with beef chow fun resulted in an extra leftover ribeye steak. That got a nice coating of seasoning on the first day of September, before it went onto the grill to achieve a nearly-perfect medium rare result. I buttered buns to get a quick toasting on the grill as well, before flipping them to melt thick slices of sharp white cheddar. I'd caramelized a huge mess of sweet onions at the front end of this process. With a healthy smear of homemade beef & cheddar melts sauce, these were assembled into atrocious monstrosities for rapid two-handed consumption with clean plates achieved in a matter of minutes. Yum.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
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