There’s only so much I can do from home to help make Brandon’s guide days better and lunches are where I come in clutch! It’s so much fun coming up with different ideas to mix it up so that my man and our lovely clients don’t get tired of eating the same thing over and over again.
It also warms my heart every time I send them off with my Grandma’s French bread recipe (that I’ve turned into rolls), so special.


3T soy sauce
2T balsamic vinegar
4T olive oil
2 dashes of Worcestershire sauce
1 t dijon mustard
2 smashed garlic cloves
1 lb tri tip
10 crimini mushrooms, sliced
Hoagie rolls
Lettuce of choice
Havarti slices
Thin sliced red onion
Tomato slices
Mayo/dijon (optional)


Whisk soy sauce, vinegar, oil, Worcestershire sauce and mustard together then pour over smashed garlic and steak. Marinade 6 hours – overnight (refrigerated). Pull out of the fridge about 30 minutes before cooking. Remove from marinade and pat dry. Preheat oven to 425°F. Heat a cast iron skillet to med-high. Add a little butter and olive oil. Cook for 1-2 minutes on each side then put directly in the oven for 10 minutes/lb. Rest until room temp. Thinly slice, against the grain.

Using the same skillet as you cooked the meat in, sauté mushrooms on medium for about 5-7 minutes then add about half of the left over marinade. Allow the mushrooms to absorb most of the liquid. Rest until room temp.

You know how to make a sandwich.


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