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Frank's® RedHot®



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Servings: 24


  • 1 qt. FRENCH'S® Classic Worcestershire Sauce
  • 1 1/4 cups Olive oil
  • 1 cup FRENCH'S® Dijon Mustard
  • 1 tbsp. Kosher salt<br>
  • 24 each Rib eye steaks, boneless, 7 oz.
  • 16 each Egg yolks
  • 1/2 cup Lemon juice
  • 3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tsp. Salt
  • 4 cups Butter, clarified, hot (140°F)
  • 1 1/2 cups CATTLEMEN'S® Smoky Barbecue Sauce
  • 24 each French hoagies, 6 inch
  • 6 cups FRENCH'S® French Fried Onions, toasted


  • 2. Pour marinade over steaks. Marinate under refrigeration for at least 1 hour. Grill steaks to desired doneness.
  • 1. To make the marinade combine Worcestershire, olive oil, Dijon and salt; mix well.
  • 3. To make the smoky hollandaise combine egg yolks, lemon juice, RedHot, and salt in a blender; pulse to mix.
  • 4. Slowly add butter to blender in a steady stream while processing. Sauce will thicken, almost to consistency of mayonnaise. Remove from processor; hold warm.
  • 5. Fold BBQ sauce into hollandaise.
  • 6. To build each sandwich: Split hoagie horizontally and toast. Place steak on bottom half of hoagie. Cover steak with 2 1/2 oz. hollandaise and 1/4 cup toasted onions. Close with top half of roll. Serve warm.