Chef Red does Cheeshead!

Green Bay Steak Sandwiches

This week we travel have the Green Bay Packers coming to Tampa Bay for the 2nd year in a row.  Green Bay, Wisconsin is a meat and potatoes kind of food town.  The area is known for their beer, cheese and Midwestern cuisine. Last year I introduced these sandwiches at this game and we came away with a much needed win.  The tailgate loved them so much that I ran out after about 30 minutes.  So to not knock our winning ways when I served them, I bring back my Green Bay Steak Sandwiches for the 2nd year in a row.  But this time you all get the recipe as well.


  • 6 hoagie rolls


  • 2/3 cup olive or vegetable oil
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 (2 to 3-pound) London Broil


  • 1 green bell pepper (thinly sliced)
  • 1 yellow pepper (thinly sliced)
  • 1 white onion (thinly sliced)
  • ¼ cup olive oil

Cheese Whiz

  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 ½ to 2 cups Velveeta cheese
  • 2 teaspoons dry mustard
  • Salt and fresh ground black pepper to taste



Mix all of the steak ingredients together in a bowl, of course leaving the steak out for now.  In a freezer bag add the whole steak and marinade mixture.  Marinade the steak overnight in the refrigerator.  The next day remove the steak from the refrigerator and place in the freezer for 1-3 hours until slightly hard.  Remove the steak from the freezer and slice very thin. 

For the cheese whiz melt butter in a medium sauce pan on a side burner or on the grates of the grill.  Whisk in flour to butter and cook for 1 minute.  Next add the milk and cook until it thickens.  Add the cheese and cook until melted.  Finally add the dry mustard, salt, and pepper.  Keep the cheese sauce warm until ready to use.  You may recognize this from my Philly recipe, but it’s so good I had to use it twice.

Add the olive oil to a large skillet over medium-high heat or to a pan on the grill.  Once hot add the thinly sliced steak and cook for about 10 minutes or until done.  In a second skillet over medium-high heat, add more olive oil.  Once the oil is hot add the veggies and cook until soft.  

To assemble the sandwiches add steak, veggies and top with cheese whiz in the hoagie rolls.  Stand back and watch them fly away.

*This recipe yields 6 servings.  Make sure you increase all amounts equally when tailgating with more friends.



“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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