A few months ago, Guzzo opened a place on the South Side of Chicago called Guzzo and Sons.

It was the first Italian restaurant in Chicago to serve the famous steak sandwich.

And, of course, the steak sandwich was just that: a steak.

But Guzzo has been serving steak sandwiches since 2004, when the owners realized that their restaurant was becoming a hot spot for tourists.

“We’ve had customers from all over the world come to Guzzo to eat at the steak, and we knew that it was important for us to make sure that people came to us,” Guzzo owner Matt Kocher told Business Insider.

But Kochers steak sandwich isn’t just for tourists; it’s also a great way to impress your friends.

“If you’re eating out, you don’t want to leave the table,” he said.

“You want to come back to your table, and you want to take advantage of the steak.”

That’s because the steak is actually made of ground beef and seasoned with garlic, onions, herbs, herbs and spices, plus a small amount of fresh tomato and red pepper.

It’s also filled with sauteed tomatoes, Italian-style mushrooms, mozzarella cheese and other toppings, making it a great appetizer for anyone looking for a little something special to make their meal special.

To make a steak sandwich, Koches team made a quick and easy one-hour preparation, which includes making a cut of steak and a generous amount of meat.

You can use any combination of cuts, but the easiest way to go is to choose a large steak, such as a ribeye, that’s well-seasoned and is a little bit leaner than a standard steak.

Then, cut the steak in half, then cut the half-inch steak in thirds.

(It’s important to be careful with the cuts because they may have a slight bite to them.)

Cut the meat into quarters or wedges, then wrap it in a plastic wrap, or cut it into slices.

Koche then adds a generous dollop of minced garlic, herbs or a sprinkle of oregano to the top.

“I always use minced garlic because it has a lot of flavor and a lot more heat,” he told Business News Daily.

The sauce is then put in the pan, and it’s mixed with water.

When it comes to toppings for the steak and the steak itself, Kachels team does a good job of choosing ingredients that will work well with the steak.

He said that he uses a variety of herbs and vegetables for the toppings.

He also likes to add some breadcrumbs to the meat to add extra crunch to the steak that’s already cooked.

But the best part of all of this?

“It’s very, very easy,” he says.

“It takes about 15 minutes to prepare the steak with no prep, no cooking time, and the only thing that you need to do is put it on a sheet pan in the oven.”

The best part?

It’s really worth it.

You won’t be able to eat the steak for days, so it’s the perfect treat to have on hand for dinner and a meal to go.