I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
...in your mind.



1 small yellow onion (or 1/2 large) diced

2 vine ripe tomatoes, diced

2 cloves garlic, minced

1 cup beef broth

12 ounces lager

3/4 cup Port wine

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

2 tablespoons cornstarch

4 ounces Italian sausage

1 - 4 ounce steak, I used a small filet

2 spicy sausages, Linguica is traditional but I used a nice spicy sausage version

3 slices white bread

1 egg

3 slices ham

8 slices Havarti cheese


    Make the gravy
  1. Heat a medium sized pot and add oil and onion, cook until softened - 3-5 minutes
  2. Add tomato and garlic, stir a couple minutes and add broth, beer & the wine
  3. Bring to a boil, add salt, pepper and bay - turn down and cover - let simmer on low 20 minutes
  4. When done, put in a processor and blend until smooth
  5. Put back in the pot on low heat, mix cornstarch with about 3 tablespoons of water until smooth, then add some a little at a time, stirring well until thickened nicely - set aside and keep warm
  1. Slice sausages lengthwise, flatten ground sausage into a patty, and pound steak flat - slightly larger than the size of the bread
  2. Cook all 3 on the flattop until done - season the steak and patty with salt & pepper as you do
  3. Toast bread slices until golden on both sides, and cook egg - sunny side up please
  1. From the bottom up: toast, cheese, sausage patty,ham, toast, cheese, steak, sausages, ham, cheese, toast
  2. Top with another slice of cheese, and drape remaining cheese slices over the sides to cover
  3. Put in the oven or under the broiler just to start the cheese melting, then add the egg to the top and pour gravy over the whole thing
  4. Devour