Recipes | Sacajawea Hotel

Sacajawea Hotel Recipes

Keep your eye out for some of our wonderful recipes. 

Watch Chef Matt from Pompey's Grill every Wednesday Morning on KBZK's Montana This Morning, as he will show you how to create wonderful meals from our menu!

Philly Cheese Steak…Sacajawea style

By Chef Matthew Israel


·       1 red bell pepper, stemmed, seeded and julienned

·         1 Anaheim chili, stemmed, seeded and julienned

·         ½ medium onion julienned

·         4 large mushrooms, sliced thin

·         1.25lbs thinly shaved (high quality) roast beef…I use day old prime rib

·         1/3 cup grated white cheddar

·         1/2 cup grated smoked gouda

·         1/3 cup grated fontina

·         4 Wheat MT hoagie rolls lightly toasted

·         1 T. olive oil

·         1 T. unsalted butter

·         Salt & Pepper to taste


In a large sauté pan, sweat the peppers, onions and mushrooms in the oil and butter.  Add the beef, lightly season with S&P and sauté until the beef is just hot (DO NOT OVER-COOK THE BEEF).  Add the cheeses and stir constantly until they are melted.  SERVE IMMEDIATELY!!!

Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce

By Chef Matthew Israel

For the cheeks…

·         1 pound Fresh Alaskan Halibut Cheeks

·         ¼ cup Rice Flour

·         6 cups baby spinach loosely packed, stems removed

·         4-6 red potatoes par cooked and cubed 

·         ½ lb Dungeness Crab

·         ¼ cup Olive oil

·         2 tablespoons unsalted butter plus a ½ pound of small cubed for the sauce

·         3 tablespoons of whole grain mustard

·         ½ cup of Dry White Wine

·         ¼ cup heavy cream

·         Juice of 1 Lemon, zest reserved for the Pesto

·         2 tablespoons capers

·         1 teaspoon sel gris (course grey salt)

·         8 whole black peppercorns

·         1 teaspoon dried minced garlic

·         ½ teaspoon smoked paprika

·         1 teaspoon dried minced onion

For the Pesto…

·         1oz Italian flat leaf parsley, stems removed

·         ½ oz fresh basil, stems removed

·         2 oz spring onion, rough chopped

·         3 cloves garlic

·         1-1 ¼ cups extra virgin olive oil

·         ¼ cup toasted pine nuts

·         ½ teaspoon lemon zest

·         Salt and pepper to taste

In a food processer, combine everything but the olive oil and pulse to break it down a bit.  With the processor running, slowly add in the olive oil until you have reached the desired consistency…not too thick, not too thin.

To finish…

With a mortar and pestle, grind up the salt, peppercorns, garlic, smoked paprika and onion.  Trim any membrane or silver skin off the cheeks.  Evenly season both sides of the Halibut Cheeks and dredge them in the rice flour, make sure to knock off any excess. 

In a small sauce pot, add the lemon juice and white wine.  Cook over a medium flame until the liquid has reduced down to a quarter of the initial volume.  Add the heavy cream and simmer the sauce base until it has reduced down by three quarters.   Turn the heat down and slowly emulsify the butter into the sauce one or two cubes at a time until gone.  Whisk in the mustard and capers.  Season with salt and pepper to taste.  Note:  If the sauce boils or gets to hot it will break

Place a large cast iron skillet or heavy bottomed sauté pan over a medium flame; add the olive oil and butter.   When the butter has melted and is starting to lightly brown, add the halibut cheeks.  Depending on the thickness of the cheeks, they need to sear for about 2-3 minutes on each side.  Transfer to a warm plate.

Using the pan the cheeks were cooked in, sauté the potatoes with the desired amount of pesto.  When the salad is warmed through, toss in the spinach and cook until just wilted.  Finish with the crab and season with salt and pepper.


Pompey’s Grill Prime Rib Seasoning

Matt Israel

2 cups Coarse or Kosher Salt

¾ cup Coarse Grind Black Pepper

½ cup Dried Thyme Leaves

½ cup Dried Rosemary Leaves

½ cup Minced Dried Garlic

½ cup Dried Onion Flakes


Mix all ingredients thoroughly and store in an air tight container.  I recommend this be made at least one week in advance to allow the flavors to meld.