Dan Cole takes pride in his menu plan when tailgating at Indianapolis Colts games.
The Philadelphia Eagles visited Lucas Oil Stadium Monday night, so that meant Cole, 53, Madison, Ind., had to make Philly Cheesesteak sandwiches. He actually looked up the original recipe online years ago.
Cole uses all of the common ingredients, but with a couple twists. He has his 1/4-inch cut ribeye steak, peppers and onions, fresh provolone cheese and bread. But he marinates the steak overnight in Dale’s Seasoning. And his peppers include Cajun bell peppers for a kick.
The peppers and onions go on the grill first, sautéed in extra virgin olive oil. He opens the bread and toasts it on the grill. Then comes the steak. When it’s ready, he adds the cheese and melts that for a few minutes.
While cooking, he warms a tin of potatoes with cheese and chives.
The finished product is tasty, to say the least. There’s nothing like a hearty meal before the game.
Now it’s time for football!
Phillip B. Wilson can be found on Twitter (@pwilson24), Facebook and Google+.