The Mouthful
Posts
Two types of steak sandwiches

Two types of steak sandwiches

+ improving oatmeal at home, viral carbonara, & more.

Jess McIntosh, Ethan Chlebowski & Keith McBrayer
September 28, 2025

Good morning, and good news! For those of you that have been asking, our Cook Well Foundations cutting boards are back in stock (while quantities last).

These are large, butcher block style boards made from American Maple & Walnut hardwoods. Check them out here.

RECIPE BREAKDOWN🤯

Hot vs. cold steak sandwich tips

Does it matter what steak you use for different types of sandwiches? Can you taste the difference with different types of steak?

Yes. In this video, Ethan discovered you can definitely taste a difference, and choosing what steak to use depends on the type of sandwich you are going to make.

Style 1: Uniformly warm sandwiches

For hot sandwiches like a Philly cheesesteak, you’ll want to make sure the steak has beefy flavor and good texture that melts in your mouth.
You can use chewier cuts if you slice them thin: try flatiron, flank, or even chuck.

Style 2: Fresh sandwiches with contrasting temperatures

Cold beef sandwiches are delicious for their contrasting temperatures.

A steak sandwich on ciabatta with chimichurri and arrugula is better with already tender cuts like filet, strip, or rib-eye.
These sandwiches are often made with thicker slices of medium rare beef, which need to be palatable even when cooled down by the fresh additions like cold condiments, sauces, and leafy greens.

Bigger picture: pulling off a successful steak sandwich is an exercise in evaluating texture of different ingredients at serving temps.

RECIPE RECOMMENDATIONS ✅

Our best sandwiches

Even if steak sandwiches aren’t your thing, check out our whole collection of sandwiches over on Cook Well:

FOOD TRENDS 🚀

Single noodle carbonara

Why make a single noodle carbonara?

The restaurant Meat & Cheese Forne in Tokyo has gone viral for its one-noodle carbonara. The dish features a single long, flat noodle covered in carbonara sauce, surrounded by beef and topped with an egg. The restaurant creates their signature Japanese-style carbonara sauce for the noodle & surrounds it with wagyu beef.

1 — Theatrics

Diners are drawn to visually striking presentations, which explains this dish's viral success.
The restaurant provides tongs so guests can pull the noodle and cut it with scissors, then wrap it around the beef to eat. The concept is both creative and visually captivating.

2 — Texture

Pasta shape does make a difference. A single sheet of dough eats differently than the standard strands of bucatini or spaghetti, so it becomes a new way to experience the classic dish.

2— Not something you’d make at home

While this dish shines in a restaurant setting, making it at home requires significant effort - from crafting a large noodle to preparing the sauce and cooking the steak perfectly — all timed to be at the perfect texture and temperature right before before plating.

The good news? Diners report it's not just a gimmick, but genuinely delicious.

READER Q&A 🧠

Oatmeal at home

Question: “How do I make really good creamy oatmeal at home?” - Chris Y.

Answer: Creamy, flavorful oatmeal comes down to just a few simple tweaks. Here’s how to level up your bowl:

1. Use more liquid

Some box instructions go light on liquid. Try doubling it, and simmer your oats low and slow until they’ve soaked it all up — the extra moisture and time allows for the oats to break down more and go from grainy to luxurious. For extra creaminess, use a mix of water and milk—dairy or non-dairy both work.

2. Season it (yes, even sweet oatmeal!)

A pinch of salt brings out the flavor—don’t skip it. Taste as you go when adding sweeteners like brown sugar, maple syrup, or honey.

3. Load up on toppings

Toppings add texture, color, and flavor. Fresh or dried fruit, toasted nuts, nut butter, seeds, coconut flakes—whatever you like, pile it on.