This recipe is from J. Patrick Lewis of Modesto.
4 each 1.5-pound Master Cut Porterhouse steaks
Sea salt and coarse pepper
2 each roasted red peppers
2 each caramelized sweet onion
4 each chiabatta rolls
8 tablespoons blue cheese compound butter
Rub steaks with small amount of olive oil, season steaks with salt and pepper. Slice onions and wrap in foil with small amount of olive oil, salt and pepper place on barbecue. Roast peppers until charred set aside in bag. Barbecue steaks to desired doneness.
Allow meat time to rest while making sandwiches. Spread compound butter on chiabatta rolls and grill to warm. Assemble sandwiches with onions, peppers, more compound butter and sliced filet side of porterhouse. Use NY side of porterhouse if needed then cube remaining for Jamiacan Jerked Black Bean Chili.