Name: Guy Fieri All-Star Sausage Steak Sandwich with Guid's Pickled Hot Veggies
Yield: 6
Ingredients: 2 lb. tri-tip steak -; 2 tbsp. Worcestershire sauce -; 1 tbsp. granulated garlic -; 1 tbsp. salt -; 1 tbsp. Freshly cracked black pepper -; 2 tbsp. olive oil -; 1 lb. Italian sausage links (hot preferred) -; 2 c. thinly sliced yellow onions -; 2 c. julienned red bell peppers -; 3 tbsp. minced garlic -; 1/2 c. dry red wine -; 1/2 c. chicken stock -; 1 tbsp. hot paprika -; 1 tbsp. chili powder -; 1 tsp. celery salt -; 1 large sourdough loaf -; 3/4 c. Guid's Pickled Hot Veggies (see recipe below) -; 6 slice provolone cheese -; 1/2 c. quartered garlic cloves -; 2 tbsp. salt -; 1/2 tsp. salt -; 1 tsp. black peppercorns -; 1/2 c. halved baby carrots -; 1/2 c. cauliflower florets -; 1/2 c. 1-inch pieces of celery -; 1/2 c. julienned Anaheim chile -; 1/4 red bell pepper -; 1/4 red onion -; 1 1/4 c. red wine vinegar -; 1/4 c. extra-virgin olive oil -

Guy Fieri All-Star Sausage Steak Sandwich with Guid's Pickled Hot Veggies

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Ingredients for - Guy Fieri All-Star Sausage Steak Sandwich with Guid's Pickled Hot Veggies

1. 2 lb. tri-tip steak -

2. 2 tbsp. Worcestershire sauce -

3. 1 tbsp. granulated garlic -

4. 1 tbsp. salt -

5. 1 tbsp. Freshly cracked black pepper -

6. 2 tbsp. olive oil -

7. 1 lb. Italian sausage links (hot preferred) -

8. 2 c. thinly sliced yellow onions -

9. 2 c. julienned red bell peppers -

10. 3 tbsp. minced garlic -

11. 1/2 c. dry red wine -

12. 1/2 c. chicken stock -

13. 1 tbsp. hot paprika -

14. 1 tbsp. chili powder -

15. 1 tsp. celery salt -

16. 1 large sourdough loaf -

17. 3/4 c. Guid's Pickled Hot Veggies (see recipe below) -

18. 6 slice provolone cheese -

19. 1/2 c. quartered garlic cloves -

20. 2 tbsp. salt -

21. 1/2 tsp. salt -

22. 1 tsp. black peppercorns -

23. 1/2 c. halved baby carrots -

24. 1/2 c. cauliflower florets -

25. 1/2 c. 1-inch pieces of celery -

26. 1/2 c. julienned Anaheim chile -

27. 1/4 red bell pepper -

28. 1/4 red onion -

29. 1 1/4 c. red wine vinegar -

30. 1/4 c. extra-virgin olive oil -

31. 1/2 tsp. red pepper flakes -

32. 1/2 tsp. sugar -

33. 1/2 tsp. Freshly cracked black pepper -

34. 1 c. large diced Spanish olives -

35. 1/2 c. pitted and diced black ripe olives -

36. 1/4 c. stemmed, seeded, and diced pepperoncini -

How to cook deliciously - Guy Fieri All-Star Sausage Steak Sandwich with Guid's Pickled Hot Veggies

1. Stage

For the sandwich: Heat a grill to high. Rub the tri-tip with the Worcestershire sauce, granulated garlic, salt, and pepper. Let stand for 20 to 30 minutes.

2. Stage

Place the tri-tip on the grill and cook, turning it once, until medium-rare, 30 to 45 minutes. Set the meat aside to rest for at least 10 minutes.

3. Stage

In a medium sauté pan, heat the oil over medium-high heat; then add the sausage, onions, and bell peppers. Cook for 10 minutes, or until the onions are translucent. Add the minced garlic and cook for 2 minutes. Then deglaze the pan with the wine and stock. Lower the heat to a simmer and add the paprika, chili powder, and celery salt. Set aside.

4. Stage

Place the onion mixture on the bottom piece of bread. Slice the sausages into 6 slices per link. Add all the sausage slices to the onion mixture on the bread. Add the sliced tri-tip, and top with the Pickled Hot Veggies and the slices of cheese. Cover with the top of the loaf and cut into 2-inch-thick slices.

5. Stage

For pickled veggies: Fill a large bowl with ice and water, and set it aside.

6. Stage

Drain the cooled blanched vegetables and dice them. In a bowl, combine the olives, the pepperoncini, and the diced vegetables. Add the mixture to the jar containing the seasonings. Cap, and shake to mix. Top with the remaining 1/4 cup vinegar to cover the vegetables, if necessary. Refrigerate for 24 hours. The pickled veggies will keep for 2 to 3 weeks under refrigeration.