For the beef
: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar
and sesame oil in a food processor
. Pour marinade
over beef in a bowl, toss to coat. Cover and refrigerate 24 hours.
For the spicy mayonnaise: Combine the mayonnaise
, Sriracha and Shichimi Togarashi
powder in a bowl.
Heat a grill. Remove beef from marinade and grill to desired doneness. The ribeye will cook fast and will be tender. Grill
the onions next to the meat to desired tenderness.
After the onion is cooked, grill the Cheddar
Jack and Monterey cheese on top of the onions.
The grilled cheese puts the meat and onions
together nicely to put on the bun (like a patty
). Garnish with the grilled pineapple, lettuce, cabbage, and sliced tomatoes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.