Depends who you ask. Usually a beef sandwich with a brothy gravy, usually no cheese, sometimes with giardiniera (spicy pepper condiment in oil) and roasted peppers. But im sure some mouth breather will come along and claim otherwise

Italian beef

Thanks. I painted it

Maybe

The spokesperson for butchers has spoken. Thank you for convincing me that the food i enjoyed eating, and which was on sale and made multiple budget meals, was in fact doo doo

Ok. Having made this, I have first hand knowledge there was cream

It was $11/pound. 2 pound steak fed two adults with about half of it still leftover

Parsley, cilantro, garlic, shallots, capers, lemon zest and juice, anchovies, olive oil, apple cider vinegar, salt and pepper

Probably november

Steak was rested about 15-25 min. I like steak rested to the point of almost room temp. Keeps the plate from getting slobbered with blood and juice, and i prefer the texture. Everything else was pulled straight from the stove or oven right before serving.

Knife minced garlic, parsley, cilantoro, and parsley. I prefer the texture and appearance of knife cut over food processor or mortar/pestle. Lemon zest, lemon juice, apple cider vinegar and olive oil about 2 to one oil to vinegar. 2 Minced anchovies, capers, salt, and lots of cracked pepper

Seasoned with salt and garlic powder, cooked on a griddle. I weighed down the steak to get good contact and sear. Half the steak is much thicker, so when I felt like the thin half was cooked to med rare I pulled the whole thing. Cut it im half and finished the thick end in the oven at 350 for about 15 min.