DEVOUR THE COMPETITION
2019 PHILADELPHIA EAGLES GAMEDAY MAGAZINE 15
Chef Tim Lopez is the first cook for FLIK Hospitality and the
host of the Feeding the Birds podcast, presented by Amoroso’s,
an Official Eagles Entertainment podcast.
NEW YORK GIANTS – GRILLED STRIP STEAK SANDWICH
Devour the Competition is an initiative created by the Flik Hospitality staff to help
the players prepare for the game through delicious food. The chefs prepare a meal
during the week of the game that is inspired by the Eagles’ opponent. To get ready
for tonight’s game against the New York Giants, the chefs crafted Grilled Strip
6 pounds of New York strip loin, cleaned, trimmed,
and sliced into 1/2-pound steaks
Montreal steak seasoning
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 medium red onions, thinly sliced
12 steak rolls, split and toasted
24 slices of provolone cheese, thinly sliced
INGREDIENTS FOR GARLIC AIOLI
2 heads of roasted garlic
Salt and pepper
1/2 cup of chopped Italian parsley
1 1/2 cups of mayonnaise
1 tablespoon of fresh lemon juice
To make the garlic aioli, put all of the ingredients for it into a food processor
and blend until smooth.
Season each steak with Montreal steak seasoning and oil. Marinate for 4
hours up to overnight.
Grill steaks on a very hot char grill for approximately 1-2 minutes per side.
The goal is to deeply caramelize the steaks without burning them or cooking
them completely. Steaks should be cooked medium to medium well. Set
aside and keep warm.
Saute the peppers in 1 tablespoon of olive oil over medium heat for about
2-3 minutes until they have softened slightly. Repeat for the sliced onions.
Set aside and keep warm.
Lay out toasted steak rolls, spread with garlic aioli, and top with 2 slices of
provolone cheese on each roll.
Place 1 grilled steak over cheese on each roll and top with sauteed onions
and peppers. Cut sandwiches in half and serve.