He created a Chicago Cheesesteak sandwich on a George Foreman® Five Serving Grill & Broil™ . The Grill & Broil would soon perfectly grill a “Jeff Mauro” local ribeye. This organic steak was salt & peppered ahead of time then stored in the refrigerator overnight so, as Jeff explained, it would be dry-brined, the exterior would dehydrate a bit and there would be a great sear on the steak once it hit the grill set to high. Then, sweet potato hash browns were sautéed, almost-instantly prepped from start-to-finish in the BLACK+DECKER® MultiPrep Slice ‘N Dice. Peppers and onions julienned in seconds, then, with a few seconds to switch the setting to dice, sweet potatoes were cubed like magic in moments.
Not only was the finished product, a toasted fresh bun layered with Jeff’s grilled steak, sautéed peppers and cheese absolutely luscious, I immediately wanted both the Grill & Broil and the Slice ‘N Dice at home, because… wow… it all seemed so fun and easy!