Name: Anthony Endy's Winning Steak Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs ribeye steak, cut into 1/2-inch strips against the grain; 4 hoagie rolls, split and lightly buttered; 1 large yellow onion, thinly sliced; 8 oz cremini mushrooms, sliced thin; 4 oz provolone cheese, sliced thin; 3 tbsp unsalted butter, divided; 2 tbsp high-heat vegetable oil; 1.5 tsp kosher salt; 1 tsp freshly cracked black pepper; 1/2 tsp garlic powder; 2 cloves garlic, minced; 1 tsp Worcestershire sauce; 2 tbsp fresh parsley, chopped

The steak sandwich is a Pennsylvania regional argument. The cheesesteak is a Philadelphia argument. The chip steak is a Pittsburgh argument. None of these are Kentucky arguments.

Anthony Endy — Kentucky chef, now executive at Alisal Guest Ranch in Solvang, California — brought Latin flair to a sandwich that historically does not want it. Chimichurri-adjacent herbs, a chile heat tucked into the meat, the kind of acid that wakes up sliced ribeye and reminds you that Northeast sandwich-makers have been ignoring lime for a century.

Bobby grew up on Long Island. He has thirty years of New York-area steak sandwich orthodoxy in his bones. Endy ignored all of it and won.