Steve Hoogeboom is the Chef de Cuisine at Grace, a modern American restaurant in the Dallas Fort-Worth area of Texas. His love of food began at home with his parents in Grand Rapids, Michigan. He moved to Texas in 2005, learning about pies, cakes, breads, and various pastries during his first job as a baker. He later became versed in Mediterranean cuisine and the art of sushi making. Hoogeboom joined Grace in 2010, making his way up the ranks to Chef de Cuisine. His favorite activity in the kitchen is baking breads and pastries, so it’s no wonder he agreed to whip up a few recipes for our SandwichMasters series.
City: Dallas, TX
The “Duffified” Burger
- Cut tomatoes into small wedges. Toss with olive oil, salt, and pepper to taste, and roast at 400 degrees for 8-10 minutes. Repeat process for the shiitake mushrooms.
- Place prosciutto on cooking sheet and bake at 400 degrees for 8-10 minutes.
- Make the rosemary aioli. Mince and press garlic clove and mix with mayo and one tablespoon chopped fresh rosemary. Set aside.
- Season ground beef patty with salt and black pepper and sear for 2 minutes on each side.
- Brush brioche bun with butter and a sprinkle of Herbes de Provence, and toast for 3-4 minutes.
- Add butter, olive oil, a sprig of rosemary, and a garlic clove to pan, and baste the burger patty for about 4 minutes.
- Top burger with goat cheese, remove from pan, and let sit for 2 minutes.
- Spread rosemary aioli on brioche bun.
- Top with shaved lettuce, onion, and roasted tomatoes.
- Place burger patty and top with shiitake mushrooms, fried egg, and prosciutto bacon. Finish with the top half of the bun.
Chicago Dog Sandwich
- On a floured surface, roll out dough to form pancake and layer with a handful of shredded cheese. Fold in the edges to form a ball. Smooth ball in one palm, using the other palm to knead. Set aside and allow dough to rise.
- Once the dough has doubled in size, bake at 350 degrees until it reaches an internal temperature of 190 degrees. Remove from oven and allow to cool to room temperature.
- Prep your sandwich toppings. Slice tomatoes, chop lettuce, and dice onion. Mix the diced onion with 1-2 tbsp of celery seed, salt, and pepper.
- After bun has cooled, slice open and begin to layer on the ham and roast beef.
- Finish topping the meat layer with onion mixture, lettuce, tomato, relish and banana peppers. Sprinkle with salt and pepper, add another layer of onion mixture, and top with bun.
Shawarma “Philly Cheesesteak”
- Slice onion and rinse in water for about 5 minutes. Drain water. Spice with sumac, making sure each piece is coated well. Set aside.
- Cut flank steak (or choice of meat) against the grain into large slices.
- Butter the inside of the pretzel bun, making sure it is entirely covered for even toasting. Add a tablespoon of oil to a griddle pan or cast iron skillet and toast the bun.
- Prep shawarma spice. In a bowl, mix together coriander, cardamom, turmeric, cayenne pepper, cumin, paprika, cinnamon, and black pepper.
- In a skillet, heat peanut oil until just before the pan begins to smoke. Add meat. Once meat begins to sear and caramelize, mix in shawarma spice, fully coating each piece. Remove from heat once meat is cooked to preferred temperature.
- Slice Halloumi cheese.
- Add desired amount of meat to the toasted bun. Top with a large handful wilted onions and a slice or two of cheese, then bake at 350 degrees for 4-5 minutes or until cheese is melted. Enjoy!
Scandinavian Sushi Roll
- On a floured surface, roll the rye dough as thin as possible and cut into 3×5 inch rectangles.
- Along the bottom third of the dough, add a layer of salmon and smear of cream cheese in desired amounts.
- Beat the egg in a small bowl. Roll the dough starting with the salmon-filled end until there is about ½ inch left. Egg wash the remaining dough and continue rolling to seal everything inside. Crimp the edges, place on a sheet pan, and bake at 325 degrees for about 15 minutes or until dough is baked through.
- Combine mustard seeds with vinegar, sugar, and water in a saucepan. Heat until the seeds are tender, adding water as needed to avoid caramelization or burning.
- For the salad, quarter the tomatoes, julienne the cucumber, and destem the dill. Mix together in a bowl with salt, pepper, and olive oil.
- Slice the roll into 8-10 pieces, approximately one-half inch to two-thirds inch each. Garnish with salad and mustard seeds.