Father’s Day Lunch
What We're Cooking
What We're Cooking
Big Flavor, Minimal Fuss
Father’s Day calls for good food, cold beer, and time spent around the table together. This year’s lunch checked every box with a menu that feels impressive but is surprisingly easy to pull off—perfect for keeping the workload light on the “non-dads” while still delivering a meal everyone will remember. Even better, we paired the meal with two standout beers from Skydance Brewing that complemented the rich, savory flavors of the menu from the first bite to the last sip.
The star of the spread was our Hot Pastrami Dip sandwich. Built on a hoagie roll with a swipe of mayo, layers of thin-sliced pastrami, and the real showstopper: caramelized onion jack cheese. Add a generous helping of giardiniera for a little tang and crunch, then finish it off under the broiler until everything is hot, melty, and irresistible.
What makes this sandwich truly special is the au jus. Simple, savory, and perfect for dipping, it’s made with beef consommé, water, and a generous shake of Montreal steak seasoning. The result is rich, beefy flavor that takes every bite to the next level.
Alongside the sandwiches, we served crispy onion roasted potatoes. The preparation couldn’t be easier: toss the potatoes with Graza Extra Virgin Olive Oil and Lipton Onion Soup Mix, then roast until golden brown and fork-tender, reaching an internal temperature of 208°F.
While the potatoes roast, a whole head of garlic joins them in the oven, wrapped in foil, drizzled with olive oil, and seasoned with flaky sea salt and freshly cracked pepper. Once soft and caramelized, the garlic becomes the foundation for a simple roasted garlic aioli.
One of our favorite parts of this meal is how effortlessly it comes together. For even less cleanup, wrap your sheet pans in foil before topping them with a layer of parchment paper. The foil protects the pan while the parchment keeps food from sticking, making cleanup almost nonexistent.
The roasted garlic aioli can also be made ahead of time, allowing you to focus on getting the sandwiches and potatoes finished when it’s time to eat.
By broiling the sandwiches while the potatoes finish roasting, everything reaches the table at the same time. Less juggling, less stress, and more time spent enjoying the meal together.
To round out the Father’s Day feast, we paired lunch with two excellent brews from Skydance Brewing:
Dead Serious – A bold West Coast-style Double IPA with plenty of hop character and bitterness to stand up to the rich pastrami and melty cheese.
Bock to Bock – A smooth American Bock with a balanced malt profile that complements the savory flavors of the meal without overpowering them.
Whether you’re celebrating Father’s Day or simply looking for an easy weekend lunch that feels a little special, this combination of Hot Pastrami Dip sandwiches, onion roasted potatoes, and great local beer is hard to beat.
Cheers to eating together.
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Strong Women
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