Third Coast Steak Sandwiches

The wife and I ate here last night while they were at Little Woodrow’s and were very underwhelmed. They had a big menu for a food truck, she got the tex-​mex style sandwich and I got the greasy spoon (steak sandwich with hash browns, bacon, and a fried egg). It was a little on the slow side for a food truck, but not awful. The food came out and was kind of cold, and my wife thought the salsa on her sandwich tasted more like spaghetti sauce.
All told there was nothing upsetting but definitely nothing worth recommending.

Third Coast is a newer truck that i’ve tried a few times now and I think its awesome. My boyfriend loves the parthenon which is really great and I love the longhorn. Their sandwiches are big especially for food truck fare and the ingredients are always fresh with lots of flavor!

This is second time I’ve eaten and they make a great sandwich. I’ve had the longhorn and the parthenomenom both were fantastic.
I love the longhorn as standalone meal especially at dinner the sausage, steak, sauce and cheese all work great together. All along you get this amazing bread holding it all together.
But as fan of all things Greek the Pathernomenom is my preferred sandwich. The Greek pico, tzatiki sauce and feta on steak is the most amazing combo they have.
These guys do sandwiches right. Sure 9.50 is a little high, but for the quality, portions, and taste it is well worth it.

Eaten here once.
Got the phở dip because it sounded like a good buy.
The sandwich itself was a good blend of flavors if a little messy.
The broth, a little too salty for my taste. The sweet sauce on the sandwich helped it out but it was still a bit much.
Did it fill me up? Absolutely. You get what you pay for here and the employees are incredibly pleasant. If I get another chance, will I eat here? It’s ⁵⁰⁄₅₀ but I’m willing to give it another go.
Try this place at least once, dear readers.

Regular steak sandwiches. Nothing out of the ordinary but slightly overpriced. Best items: longhorn and eye of the tiger. The local sausage used in the longhorn is very good.

Wow, why have I not visited this truck sooner? While I’ll only be basing this review off of one visit, first impressions are the ones that stick, right?
I’ve seen this truck a few times before and have been wanting to check it out to see what’s what. A friend of mine recommended Third Coast, giving it a pretty glowing review of all things meaty. Today, the line was short, so it was now or never.
There’s a picture posted of the regular menu board that I glanced at when walking up to the truck before my attention was drawn to the white board with today’s special: The Thunderdome. With a name like that, of course I’m going to try it. A quick review of the ingredients, chopped ribeye, grilled onions, sautéed mushrooms, jalapeños, and their mustard cheese sauce, solidified my decision. Oh, add-​ons, you say? Gotta get my fried egg for the day! The girl who took my order was extremely sweet and commented on how the addition of the egg was going to make this sandwich extra delicious. I was excited.
Only a few moments went by before my name was called and my gaze laid upon the sandwich I had so hastily, but confidently, chosen. It. Was. Beautiful. Piles of meat mixed with beautifully cooked onions and mushrooms, smothered in a hot yellow river of magical cheese sauce; and ever so delicately laid on top, a perfectly fried egg, yolk ready to burst and reveal an entirely new dimension of color and flavor over the already inspired lunch selection. My eyes teared in anticipation. Was the first bite going to deliver the promise that was made to my stomach?
Yes. It absolutely did.
Picking up the sandwich was not meant to be an easy task. The juice of the meat, cheese, and veggies tore through the perfectly crispy, yet soft insides of the french bread. The filling spilled out of the bottom, begging for forgiveness that it must wait for another bite before met the same fate as its comrades that remained between the slices of bread. I was not upset. In fact, I was quite happy to be able to try the medley of meat, onions, and mushrooms on their own, unadulterated by the delicious bread that the filling had escaped. The occasional jalapeño made its way into my mouth as I devoured the food equivalent of happiness, adding a bit of excitement with every bite.
But what of the egg?
The sandwich had been cut into two, and in preparation for my path to cheesesteak enlightenment, I moved the egg to the second half, saving its golden, creamy treasure for the second part of my experience. And I could not have been happier for doing so. A slight poke to the top of the egg allowed for the yolk to gush out enthusiastically over the entire last half of the sandwich. I had thought the first bite I took of my sandwich was the apex of my meal. It wasn’t. The addition of the egg not only lent itself as another flavor to liven the mix, but it seemed to organize the flavors into something… Elevated. It was like I was speaking to a higher being. The sandwich itself was the cross, and the egg the Messiah. I was saved.
My only recommendation to you, potential patron, is to be prepared to make a mess. With every bite, it seems the sandwich produces more of the steak-​veggie concoction than it started with. Wait until the very end of your journey before using your napkins as you’ll want to lick you fingers clean of the juices from the meal; why waste perfectly good flavor on the unappreciative bundles of paper? They serve only as chains to your dedication to civilization, so break free! And live as a beast as you gorge on your feast. Allow yourself the freedom to express your love for food, and the meal from Third Coast will reciprocate your kindness by offering you the momentary bliss that can only be found when eating something you love.

Hm so conflicted, I am pretty sure I came on an off day as a few other chefs from different food trucks were dining here so I know it had to be good, but today I was not impressed…
I have been hearing how amazing this place is from a friend who has already eaten at this food truck three times… and they’ve only been open for about a week. When he told me that they were serving lunch at Inversion I had to go as their hours of operation are kinda erratic. We arrived around 12:40 PM and ordered the Bruised Peach and Parthenomnom. These aren’t your typical Philly cheese steak sandwiches as each one has a twist.
Parthenomnom: Man isn’t that such a fun name to say! Anyways, it is their Mediterranean inspired steak sandwich topped with feta, Grecian pico, and tzatziki. It didn’t really stand out to me but I liked their play on pico using a combination of cucumbers, tomatoes, and olives
Bruised Peach: Oh man that peach!, after hearing this said almost daily by my friend I had to try it! I am not sure if it was hyped up too much for me but it did not meet my expectations, probably since they were too high?
–Meat: Sliced ribeye. Sadly I received a lot of inedible pieces of fat and tendony pieces mixed with not so succulent slices of ribeye. My friend thinks it is because I got the end pieces.
–Toppings: Peach chutney, bleu cheese, carm onion, and basil. This was a really odd combination to me but sounded interesting. The not so sweet peaches were marinated in chutney, but it was odd since the flavor of chutney came as an after affect? Haha again, my friend said the peaches he had last time were sooo sweet, and that this time probably just not the most ripe batch. The carm onion also lacked sweetness and even had a few that were charred. Lastly, I felt the flavor of the blue cheese overpowered the whole sandwich but could be because I like more mild cheeses but the basil was a nice garnish.
–Bread: I love how they use local bread from Slow Dough, they are one of my favorite bread companies! Sadly, I felt the semolina bread tasted a bit stale today, but my friend said it could be because it was an old batch and when he had it the previous time tasted fresh, soft, and delicious. He also said that my sandwich overall tasted better the previous times and this was just an off day.
Overall, I love the concept of this food truck, beautiful presentation of the steak sandwiches, and very interesting combinations to choose from. I don’t know if it is worth the $ 9.50 price tag but something to try at least once. I don’t think I will get these two sandwiches next time, but definitely interested in the Phở Dip. We actually tried to order one to go but they sold out of all their meat around 1:20 PM, speedy!

The West Coast is overrated and way too expensive. The East Coast is too full of itself and too quick to tell you where you can STICK IT.
3^rd Coast? Now that’s my jam. The third coast (Gulf of Mexico for the uninitiated) is excellent and becoming excellent-​er in most things: food, music, culture, etc. But one thing you don’t usually associate with it: Steak sangwiches.
Until now.
The newly opened food truck (formerly Stick It, where you could get anything, long as it came on a stick. Also, see how I tied in the name in the 1^st paragraph and the East Coast thing with «sangwiches?» Unilocal,y’all) was at Inversion and I am sucker for a Philly Cheesesteak, so I gave it a go.
First thing to notice is that this is anything but a standard steak sandwich topped with onions and peppers.
They have a Phở Dip – a Vietnamese take on a French Dip, a Greasy Spoon – Bacon, Fried Egg, Cheddar Hash, and a Maple Aioli (if I hadn’t just eaten breakfast…) and my choice of the day, the El Guapo – Crema, chilaquiles, cilantro, and queso fresco.
The Guapo’s chilaquiles, which come in a delicious ranchero-​type sauce, dominate the flavor (in a good way). If you plan on eating it sandwich style, ask for extra napkins to clean up the delicious crema-​ranchero jus that will run down your arm.
I skipped the topped french fry options, but will probably try one next time. Yes, next time. Will definitely be back (looking at you, Phở Dip).