Well, it's called the "Ribeye of the Sky", but I think it's more filet-like. But cheesesteaks are made with ribeye, I had an already cooked (very rare) breast in the fridge, so I decided to slice it very thin, & make cheesesteaks with it. Half a white onion, a yellow bell pepper, & 2 garlic cloves were sauteed soft in a pan. Tossed in the sliced & chopped sandhill breast, and voila. Mrs. TAFKAP made her famous garlic mayo, and we plopped it all on some sesame hoagie rolls with provolone
