Ribeye cap steak slow roasted and flash fried served on Hoagie roll with sautéed onions, peppers, and mushrooms. Top with Spiced Whiz sauce.
Strips of sirloin steak dredged in Old Bay flour mix, dipped in white country gravy, and dusted with a sweet corn powder. Fried until golden and crisp and served over Cajun rice and beans with a drizzle of low country BBQ sauce.
Au jus battered bites of flank steak smothered with peppered gravy, white cheddar cheese curds, minced parsley and chives.
Korean BBQ marinated flank steak battered in tempura and fried until light and crispy. Smothered in sweet and spicy gochujang sauce and topped with chopped kimchi, green onions and ginger aioli. This recipe is scaled for 24 servings.
Strips of flank steak breaded in potato flakes and fried until golden brown. Layered with American cheese, caramelized onions, and fry sauce – all in a soft potato bun.
Ribeye caps steaks are cut into strips, batter breaded, and fried until golden.
Flatiron steak strips are seasoned, breaded and fried. They are then tossed in a spicy hot sauce. Finger steaks are placed in a basket with carrot and celery sticks and a side of Ranch dressing.
Slow roasted beef shoulder, tempura fried, placed in griddled tortilla with barbacoa gravy manchego and Oaxaca cheese, filled with fried barbacoa topped with Cilantro lime slaw, served with Birria gravy.
Pretzel crusted beef tenderloin fried until crispy and served with a side of spicy mustard.
Tender and smoky beef brisket burnt ends coated in a pale ale batter and fried until golden. Served with dipping sides of sweet & tangy BBQ sauce and spicy ranch.