With the Big Game coming up this Sunday, we tend to pull out the special recipe’s that make your mouth water weeks in advance. Preparation for a meal of this magnitude is that of a skilled, fined tuned athlete with the stamina, dedication and taste buds of a winner. If we could award trophies, blinged out rings and the prestigious title of The Big Game Day Chef, we would in a heart beat.
1 ea. Eye of Round Roast
1 Tsp. Cumin
1 Tsp. Curry
½ Tsp. Paprika
1 Tsp. Salt
1 Tsp. Pepper
Sliced Cheddar Cheese
Sliced Pepper Jack Cheese
1 Pkg Hoagie Rolls (High Quality and Fresh)
½ Large Poblano Pepper
5 Cloves Fresh Pressed Garlic
1 Onion diced
Slice Roast ¼” thick then Dice Roast Slices into ¼” Chunks
Mince Pepper into small pieces and add to mixture
Press fresh Garlic into mixture
Place contents into airtight container and let stand in refrigerator for 2 days.
Heat griddle or frying pan at medium heat
Place 1 ½ cups of meat onto heated surface & regularly turn
When all of the pink is gone from the meat, 1 Slice each Cheddar & Pepper Jack Cheese (cut into small pieces)
Add Onion to liking
Constantly toss meat and cheese until cheese is melted and meat is completely covered.
Place meat mixture into Hoagie Rolls
Because the meat is cut into small pieces, it cooks quickly. Be cautious and do not overcook.