Steak Sandwich

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This steak sandwich recipe is a mouthwatering delight that combines tender slices of grilled steak with a medley of fresh vegetables and a savory sauce, all sandwiched between two slices of crusty bread. The steak is marinated in a flavorful blend of herbs and spices, ensuring each bite is packed with robust flavors. Whether you're looking for a quick and satisfying lunch or a hearty dinner option, this recipe is sure to impress.

Keywords: steak sandwich, grilled, vegetables, savory sauce, crusty bread.

steak sandwich recipe details

Steak sandwich recipe, recipe Rating: 4.5
Number of votes:100

A delicious steak sandwich recipe that uses an inexpensive cut of meat and turns it into a mouthwatering and richly flavored treat – ideal for tailgate parties.
Ready in: 1 day 25 mins

Ingredients

Serves: 4

• 1 large pkg. flat top/bottom round steak, approx. 1 to 1 1/2 pounds
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground rosemary
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne red pepper
• 1 teaspoon Tabasco sauce
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Tamari (Soy Sauce will do)
• 1/4 C extra virgin olive oil
• 1/4 c purified/filtered water
• 1 1/2 (one and a half) teaspoons of honey
• 1 1/2 (one and a half) teaspoons of lemon juice
• 1 1/2 (one and a half) teaspoons lime juice
• 1 onion, sliced into crescent shaped slices
• 1 green bell pepper, julienned
• 1 (8 ounce) package button mushrooms, sliced
• 1 (6 to 8 ounce) package Sliced Provolone Cheese (Round slices)
• High quality French bread or Italian loaf, sliced on the diagonal as needed
• Mayonnaise as needed for sandwich preparation

Preparation method

Prep: 1 day | Cook: 25 mins

1. DIRECTIONS
2. DO THE DAY BEFORE
3. To best prepare the meat, remove it from the package, rinse thoroughly, then trim all excess fat, sinew, gristle, etc. DO NOT SLICE, just TRIM. Pat dry and then put in a large (1 gallon) freezer bag and FREEZE for at least 3 hours. Freezing makes it much easier to make really thin slices.
4. Mix all the dry herbs and spices – (good practice to rub coarse dried herbs like rosemary, thyme, marjoram and basil with your fingers or between palms to release the full flavor). Set aside in a medium small bowl
5. Mix all liquid ingredients together in a medium small bowl – a small whisk is ideal for this job.
6. Add the dry ingredients to the wet ingredients, pour into a glass jar with a screw on lid and shake to mix thoroughly (I use a Mason jar, as the mix will ‘contaminate’ a plastic or Tupperware container). Refrigerate.
7. Remove the frozen meat from the freezer and allow to sit at room temperature for about 20 minutes – slice thinly, ACROSS the grain of the meat, into strips that are roughly 2 to 4 inches in length. Place sliced meat in a large, flat Pyrex pan. Add the marinade to the meat, cover with plastic wrap and place in refrigerator.
8. ON SERVING DAY
9. Slice all vegetables, but keep separate.
10. Heat a large Teflon skillet to medium heat – add all the meat and marinade together, even if it seems like there is too much liquid – this is going to be reduced – cover and brown for a few minutes, THEN add ONIONS. Cook until onions are limp and clear. Keep on just the low side of MEDIUM heat.
11. Add green peppers and mushrooms – since these are water vegetables, mixture might look a bit soupy – not to worry. Keep just under medium heat. Stir occasionally, but keep it COVERED.
12. While meat & vegetables are cooking, slice bread to desired thickness – I have found that thin slices are better, plus you get more sandwiches! They can be toasted just prior to assembly, but this is optional.
13. Cook meat and vegetable mix down until all excess liquid has cooked off – you should wind up with a mix that looks glazed with a shiny finish…you don’t want it watery, but you don’t want it burnt either. Turn off heat and keep covered.
14. To assemble sandwich, I like to spread a thin layer of mayonnaise on both slices of bread, cut the round provolone slices in half (half moon shape) and putting each half moon on each slice, then add approximately 1/4 Cup of meat/veggie mix in between and serve.