Sandwich Sunday: Filet Philly Steak Sandwich

In a new segment here on GrubGrade, Adam checks in with his top sandwich eat of the week. Sometimes self-created, sometimes ordered at a restaurant, he’ll rank them on a scale of 1-10. This week he was back at his favorite restaurant, Elements, where he checked out the Filet Philly Steak Sandwich.

Description: The most expensive sandwich on Elements’ lunch menu, this $10 steak sandwich can basically be described as a super-fancy, foodie-friendly cheesteak. Here is the official designation:

tenderloin, caramelized onion and pepper, provolone, toasted baguette

If you’ve been reading this blog for the last several months, you know that I’m not only a big fan of Elements’ pizzas, but that I’ve found their sandwiches (offered only at lunch) to be among the best I’ve ever had. I’m not the only one to notice, as head chef Dustin McKay recently won an award as the top chef in Cache Valley, and is considered to be one of the rising star’s in the Utah dining scene. With those kinds of accolades, I was expecting this sandwich to deliver a veritable flavor explosion. I would not be disappointed…

The Verdict: This is an outstanding sandwich on so many levels, with the balance of flavors and textures really coming together. I loved the baguette for starters, which was well toasted and crispy on the outside. A buttered interior protected the bread from becoming soggy with the melted cheese, which was plentiful and exceptionally flavored. The combination of provolone and swiss gave the sandwicha buttery, decadent taste, but wasn’t too heavy given the balance provided by the peppers and onions. The meat itself was cooked all the way through, but was still buttery and peppery enough in flavor to provide an excellent main component for the other flavors to build around. As you can see from the photo below, the cheese is distributed on both the bottom and top of the filet, ensuring a flavor-packed explosion with each bite. While the sandwich wasn’t the biggest, the quality of ingredients and balance of flavors was top notch, and given the overall quality of the setting (as well as the side salad) this is a great value at only $10. While I didn’t think it was as strong a sandwich as the Sugar Spiced Pork Baguette I had at Elements a couple of months ago, this sandwich nevertheless hits a home-run.

Elements Restaurant on Urbanspoon

Your Turn: What was the best sandwich you had this past week? Tell us about it!

Price: $10.00

Overall GrubGrade: 9.00 (Exceptional)

More Info: http://theelementsrestaurant.com

4 comments on “Sandwich Sunday: Filet Philly Steak Sandwich

  1. Kat says:

    The best sandwich in Chicago is by far the Italian Beef at Portillo’s. Slow marinated Italian beef with sweet peppers on a french style roll dipped in gravy. Perfection!

  2. Marco says:

    That sandwich looks great. Best sandwich of the past week for me would have to be a killer chicken salad sandwich from a deli here in NY.

  3. Raiders757 says:

    That sandwich looks really tasty, and is proof that great sandwiches don’t need to be slathered with some sort of sauce or condiment to be good. My stomach is growling just looking at the pics.

    @ Kat: I am so jealous. It just blows my mid that the Italian Beef sandwich hasn’t spread across the country in the way cheesesteaks have . If someone opened up a deli that made a version that was just half as good as those served in Chicago, it would be all the rage here in Eastern Virginia. Sadly, as close as I can get, is buying deli roast beef and making my own “gravy” out of beef broth and spices. Still, it isn’t the same sandwich at all, but it is very,very good. (I dip the roast beef in the broth and place it on a french roll with provolone, then toast it in the oven. Then it’s either full on dunk back into the broth, or dipping it French Dip style. Yummy)

  4. Ryan says:

    Hummus and veggie flatbread from Cosi. I could eat that everyday.