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The shooter’s sandwich is a little known meal, that was originally prepared to nourish hunters as they went out in search of their prey. Its compactness took up less room and made carrying it easier. In addition the ingredients used, fared well without refrigeration. It makes a great snack/meal when spending a day at the lake or at the races.

Ingredients:

  • 2 Rib Eye steaks
  • Mushrooms: I used Portobellos but any kind can be used. I actually used two packages instead of one. 6 caps.
  • 4 Scallions
  • 4 Cloves of Garlic
  • Bacon
  • Deli Mustard
  • Horseradish
  • Loaf of Italian bread
  • Salt
  • Pepper
  • Butter
  • Parsley

Shooter's Sandwich Ingredients

Cube mushrooms. Chop scallions, garlic and parsley.

Chopped Ingredients

I cooked 4 pieces of bacon in the oven at 400 degrees. It took about 20 minutes. Keep an eye on them, because they can go from perfect to overdone really quickly.

Oven Cooked Bacon

After the bacon cooled enough to handle it, I chopped it in to 1/4 strips.

Chopped Bacon

I set the burner to medium and added a giant dollop of butter to my stockpot.

Dollop of Butter

Once the butter began to bubble I added the chopped scallion and garlic. I let it cook for about three minutes before adding the chopped mushrooms.

Add Onions and Galic to Butter

Once I added the mushrooms, it took about 20 minutes for them to cook down enough. I stirred them occasionally and got the grill fired up.

Add the mushrooms

After the mushroom mixture cooked down, I added the bacon and chopped parsley and continued to toss for another minute or two.

Add bacon and parsley

This is what the final product looked like.

Finished filling

I coated the two Rib Eyes with Fast Eddies on both sides. Then I put them on the pre-heated grill and came back in to prepare the loaf of bread.

Season ribeye steaks

The untouched loaf of Italian bread.

Loaf of Italian bread

I cut the top off of it and then hollowed out the bottom portion.

Bread bowl

I flipped the steaks once and let them continue to cook for about 4 more minutes, and then removed them from the grill.

Grilled ribeye steaks

I placed the steaks in the bottom of the bread bowl while they were still very hot.

Place ribeyes in the bottom of the bread bowl

Then you top the steaks with the mushroom mixture.

Topped with mushroom mixture

Followed by a healthy coat of horseradish.

Smear with horseradish

Cover the top of the bread with deli mustard. It seems like a lot but since the sandwich is so dense it works out really well.

Top with deli-mustard

Cap the sandwich and prepare to wrap it in butcher paper.

Ready to wrap it

Once wrapped in butcher, secure the paper with string. I probably could have done a much better job if I had an extra set of hands.

Wrapped in butcher paper

Then wrap the whole thing in a couple of layers of tin foil.

Wrap in foil

You now need to place a good amount of weight on it it. Many people suggest books, I decided to use my 80lb laser printer.

Set printer on top of sandwich

The sandwich was instantly reduced to about 1/2 it’s thickness. I left the printer on it overnight.

Being pressed

This is what it looked like in the morning. I took it down to the store, so the guys could try it.

Flattened sandwich

I guess it was pretty good, it only lasted a few minutes. The steak was so tender you could easily bite through it. When I make it the next time I will probably trim a bit more fat off the ends of the steak. There were a couple of bites that were kind of gristly.

Shooter's Sandwich

I first learned about how to make this fantastic sandwich from a Tim Hayward article. Cheers Tim!

Ingredients:

  • Smoked Beef Tenderloin
  • Italian seasoning
  • 0.7 ounce packet of italian dressing mix
  • 14.5 oz of beef broth
  • Ground pepper
  • 1 or 2 bay leaves
  • Garlic Salt
  • 1 yellow onion
  • Assorted peppers (2 banana, 1 green chili, 1 jalapeno, 1 habanero)
  • Hogie buns
  • Mozzarella cheese

Italian Beef Sandwich Ingredients

I had three chunks of smoked roast beef over that weighed about 6 lbs.

Smoked Beef Tenderloin

Since I planned on slow cooking it for a few hours I sliced it about 1/4″ thick. Wow! Does that look awesome or what? Yeah, I ate the ends right after taking this picture.

Sliced Smoked Beef Tenderloin

I placed the sliced tenderloin in to the slow cooker and added the beef broth and 1 cup of water. I think I my try some red wine instead of water next time.

Sliced Beef Tenderloin in Slow Cooker

I added the Italian dressing mix, garlic salt, ground pepper, bay leaves and Italian seasoning.

Italian Seasonings added to the Tenderloin

This is what it looked like about an hour after it started cooking. The house smelled so good at this point, my mouth would periodically start watering.

Italian Beef Simmering in the Slow Cooker

After the meat had simmered for about three hours I couldn’t stand it anymore and decided to make a sandwich. To make the topping I used onion, garlic and assorted peppers.

Ingredients for the Topping

I thinly sliced the peppers and onion and tossed them in a bowl with the minced garlic.

Sliced Sandwich Toppings

I browned the mixture for about 4 minutes over medium high heat. I kept moving it around so it would not burn.

Browning the Sandwich Toppings

I had preheated the oven to broil (500 degrees) and placed the buns in the oven for about 5 minutes. Keep an I on them. They can go from perfect to burnt very quickly.

Toasted Hogie Bun

I placed a good helping of the Italian Beef mixture onto the toasted bun and then topped it with the peppers and onions.

Add toppings to sandwich

Then I topped the whole thing with about 1/2 cup of shredded Mozzarella and returned it to the oven to melt the cheese.

Top Sandwich with Shredded Mozzarella.

I served the sandwiches with some juice from the slow cooker and a side of salt and vinegar chips. It was absolutely fantastic.

Italian Beef Sandwich with Au Jus

Ingredients:

  • Beef tenderloin
  • Three Little Pigs Memphis style rub
  • Olive oil or grape seed oil
  • Chili infused olive oil
  • 2 garlic cloves
  • Asparagus
  • Butter
  • Garlic salt
  • Loaf of Rosemary bread

The beef tenderloin I selected was a little over 9 lbs.

Beef Tenderloin

I decided to use Three Little Pigs Memphis Style rub. I normally use Fast Eddies Steak Seasoning however a couple of weeks ago I brought a tenderloin to an event for our team snack on. I only had the Memphis rub with me as I was using it on the pork butts we were selling at the event. I was surprised at how well it turned out. Everyone really enjoyed and the compliments were numerous.

Three Little Pigs Memphis Rub

I had loaded the smoker with Ozark Oak hardwood charcoal and lit it. I went and prepared the tenderloin and then placed 4 chunks of Cherry wood on the hot coals. I set the smoker at 225 degrees.

Cherry Wood Chunks

I then placed the liberally coated the tenderloin on the smoker. I was a bit disappointed in the cut of meat. It had a fairly large split that I did not notice when it was in the packaging.

Beef Tenderloin on the Smoker

In this close-up shot you can see that I went pretty heavy with the rub.

Beef Tenderloin on the smoker - closeup

After about 2 hours the tenderloin was at 135 degrees in the thickest part of it. I removed it from the smoker, tented it with tin foil and placed it in a cold oven to rest.

Tented Tenderloin Resting in Oven

While it was resting, I seasoned the Asparagus with black pepper, butter and garlic salt. After adding a few tablespoons of water in the dish, I covered it and steamed it in the microwave.

Asparagus with Butter, Pepper and Garlic Salt

I set the second oven to broil and prepared the bread. I got out the trusty Misto and added about 1/4 cup of Chili Olive Oil to the olive oil that was already in the Misto.

Misto

This is the type of chili oil I used. It is pretty spicy, so a little goes a long way.

Chili Olive Oil

I sprayed the oil mixture on to the sliced Rosemary bread.

Bread Sprayed with Olive Oil

I crushed a couple of garlic cloves with side of knife to open them up.

Crushed Garlic Cloves

Rub the oiled bread with the garlic cloves and place the bread in the preheated oven.

Garlic Rubbed Bread

After about 5 minutes they were perfectly toasted.

Chili Garlic Bread

The Asparagus turned out really well also.

Steamed Asparagus

Wow! Look at that. I could have cut it with two forks instead of a fork and knife. It turned out perfect.

Cutting the Beef Tenderloin

You’re getting hungry, right?

Beef Tenderloin Meal

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