Delicious Recipe: Cooking with Grass Finished Beef

September 15, 2025

INGREDIENTS

• 1 lb Chipsteak
• 2 tbsp Extra Virgin Olive Oil
• 1 Yellow Onion, small thinly sliced
• 1 pinch Sea Salt Use fine sea salt
• 5 slices American Cheese
• 2 Hoagie/Sub Roll Use gluten-free if needed
• 4 tbsp Ketchup, Optional
• 8 slices Dill Pickles, Optional
• 8 Slices Roasted Red Peppers, Optional

INSTRUCTIONS

1. Split the hoagie roll in half to make a sandwich, then lightly toast it face down in a large dry skillet. Remove and set aside.
2. Using the same skillet you used to toast the roll, fry the chipsteak until it’s no longer pink. Drain the fat and place the chipsteak in a medium-sized bowl.
3. Add 1-2 tablespoons of olive oil to the skillet and fry the onions until they are soft, tender, and slightly charred. Add a pinch of salt to the onions as they are cooking.
4. Once the onions are cooked, add the chipsteak back into the skillet and stir to combine.
5. Top the chipsteak/onion mixture with slices of the Meadowrella Cheese. Cover the skillet and let it melt.
6. Place the chipsteak with the melted cheese onto the roll.
7. Top with your favorite toppings.