I normally make steak sandwiches when I've got some leftover steak that I don't want to ruin by popping it in the microwave, and I keep it simple. However, the variations are endless, as these 24 recipes can attest.
Classic Provolone Philly Cheesesteak
Philly cheesesteak fans argue about the ideal cheese for their favorite sandwich, but provolone is probably the original, and I think it's the best. Be careful with the chopping; you want steak, not ground beef.
Classic Provolone Philly Cheesesteak
Keep this one tight: shaved ribeye, browned onion, provolone and a soft roll that bends without splitting. The griddle should be hot enough to sear the beef before its juices flood the pan. Chop only enough to make clean bites.
Ingredients
Method
- Freeze the ribeye for 30 minutes, then slice it across the grain as thinly as possible with a sharp knife.
- Heat half the oil on a large griddle or cast-iron skillet over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 to 9 minutes until browned at the edges.
- Move the onion to a plate, add the remaining oil and spread the beef in one loose layer so it sears instead of steaming.
- Season with the remaining salt and black pepper, cook for 2 minutes, then turn and chop the beef into broad bite-size ribbons until it reaches 145°F.
- Divide the beef into four piles, mix onion into each pile and cover each with two provolone slices until softened.
- Scoop each pile into a roll, close the sandwiches and rest them for 2 minutes so the bread catches the juices without becoming soggy.
Whiz-Style Cheesesteak with Fried Onions
The other side of the Philly cheesesteak debate champions the Whiz. Rather than a commercial product, though, this elevates things a bit by using a blend of sharp cheddar and evaporated milk.
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Whiz-Style Cheesesteak with Fried Onions
The orange cheese sauce version is messy by design, but it shouldn't be soupy. A quick sauce of cheddar and evaporated milk clings better than straight melted cheese. Spoon it on after the beef goes into the roll so the bread isn't soaked before the first bite.
Ingredients
Method
- Freeze the sirloin for 30 minutes and slice it paper-thin across the grain.
- Heat the oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 8 minutes until deeply golden, then transfer it to a plate.
- Toss the shredded cheddar with the cornstarch in a small saucepan, add the evaporated milk and garlic powder, and stir over low heat until smooth and thick enough to coat a spoon.
- Spread the beef on the hot griddle, season with the remaining salt and black pepper, and cook for 3 to 4 minutes until browned and at least 145°F.
- Fold the fried onion into the beef and divide the mixture among the rolls.
- Spoon 3 to 4 tablespoons warm cheese sauce over each sandwich and serve before the sauce tightens.
Pizza Steak with Mozzarella and Marinara
Thin steaks slathered in sauce are called "pizzaiola" in Southern Italy, and they're usually served solo. However, it works great on a sandwich with plenty of pizza-style mozzarella as well.
Pizza Steak with Mozzarella and Marinara
Pizza steak works when the marinara is thick and used with restraint. Too much sauce turns shaved beef and bread into one wet mass. Melt low-moisture mozzarella directly over the meat, then add just enough tomato sauce to stripe each pile.
Ingredients
Method
- Warm the marinara in a small saucepan over low heat until steaming and thick, about 5 minutes.
- Heat the olive oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 6 minutes until soft and spotted brown.
- Add the shaved beef, remaining salt, oregano and crushed red pepper, then spread it thin and cook for 3 to 4 minutes until browned and at least 145°F.
- Chop the beef into bite-size strips, divide it into four piles and place two mozzarella slices over each pile.
- Cover the griddle for 45 seconds until the cheese slumps over the meat, then spoon 3 tablespoons marinara across each pile.
- Load the rolls immediately and leave the cut sides facing up for 1 minute before closing so excess steam can escape.
Sharp Cheddar Pepper Cheesesteak
Peppers add a whole new dimension to a steak sandwich. You have a lot of leeway with the cheese here, and while this recipe uses sharp cheddar, I bet it would go great with Swiss too.
Sharp Cheddar Pepper Cheesesteak
Green pepper changes the sandwich completely, so give it enough griddle time to lose its raw crunch. Sharp cheddar stands up to the sweet onion and pepper better than mild cheese. This is a fuller, chunkier cheesesteak, not a strict Philadelphia argument.
Ingredients
Method
- Heat the oil on a large griddle over medium-high heat and spread the bell pepper and onion in a thin layer.
- Season the vegetables with 1/4 teaspoon salt and cook for 9 to 10 minutes until soft with dark brown edges.
- Push the vegetables aside, add the shaved beef and season it with the remaining salt and smoked paprika.
- Cook the beef for 3 to 4 minutes, turning and chopping it into short ribbons, until browned and at least 145°F.
- Mix the vegetables through the meat, divide it into four piles and cover each with two cheddar slices.
- When the cheese is fully softened, scrape each pile into a roll and press the sandwich closed for 30 seconds before serving.
Chicago-Style Italian Beef with Giardiniera
HBO broadcast the Italian beef nationwide, and power to them — it's a heck of a sandwich. If you can't find giardiniera locally, it's not too tough to make at home, and it's great on all sorts of sandwiches.
Chicago-Style Italian Beef with Giardiniera
This is the long-cook sandwich in the group. Chuck roast braises until sliceable-tender in peppery beef jus, then gets piled into sturdy rolls with hot giardiniera. Dip the cut edge if you like, but soaking the entire roll is a commitment, not a default.
Ingredients
Method
- Season the chuck roast with salt and black pepper and let it stand at room temperature for 30 minutes.
- Heat the oil in a Dutch oven over medium-high heat and brown the roast for 4 minutes per broad side until a dark crust forms.
- Add the broth, Worcestershire, oregano, garlic powder, onion powder and crushed red pepper, scraping the browned bits from the pot.
- Cover and braise in a 325°F oven for 3 to 3 1/2 hours until the center reaches about 195°F and a fork slides in easily.
- Cool the beef in the jus for 20 minutes, slice it thinly across the grain and return the slices to the pot for 15 minutes.
- Pile the hot beef into the rolls, spoon 2 tablespoons giardiniera over each and serve with small cups of strained jus for dipping.
Roast Sirloin French Dip
When done right, French dip is great, but it's overcooked more often than not. Roast the sirloin to no more than medium, rest well, and slice as thin as you can for the perfect dippable sandwich.
Roast Sirloin French Dip
French dip needs rosy beef and a clean, savory jus—not gravy. Roast the sirloin only to medium, rest it properly and slice it thinner than you think. Toasting the rolls buys enough structure for a few real dips without scraping the roof of your mouth.
Ingredients
Method
- Heat the oven to 425°F and season the sirloin with salt and black pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat and brown the roast for 2 minutes on each side.
- Roast for 18 to 24 minutes until the center reaches 145°F, then transfer it to a board and rest for at least 3 minutes.
- Pour the broth, Worcestershire, soy sauce and thyme into the skillet, scrape the browned bits and simmer for 8 minutes.
- Toast the split rolls for 3 minutes, add one provolone slice to each bottom and return them to the oven for 1 minute.
- Slice the rested beef very thin across the grain, fill the rolls and serve each sandwich with a cup of hot strained jus.
New England Steak Bomb
The name says it all; this sandwich should be absolutely exploding with ingredients. You want a homogeneous mix of all of those tasty ingredients; the more mixed, the better, and then serve straight away.
New England Steak Bomb
A steak bomb is supposed to be crowded. Shaved sirloin, salami, mushrooms, peppers and onions share the griddle before provolone ties the whole thing together. Cook the vegetables first; raw mushroom water is the fastest way to wreck the sear.
Ingredients
Method
- Heat the oil on a large griddle over medium-high heat and cook the mushrooms, bell pepper and onion with 1/4 teaspoon salt for 8 minutes until browned and dry.
- Move the vegetables to one side and lay the salami strips on the open surface for 1 minute until their edges curl.
- Add the shaved sirloin, season with the remaining salt and black pepper, and cook for 3 minutes until browned and at least 145°F.
- Chop the steak lightly, then fold in the salami and vegetables until evenly distributed.
- Divide the mixture into four piles, cover each with two provolone slices and let the cheese soften for 45 seconds.
- Scrape the piles into the sub rolls and serve immediately while the mushroom edges are still crisp.
Santa Maria Tri-Tip Sandwich
This is definitely a sandwich where you want to buy the highest-quality tri-tip you can afford. The dressing is minimal, just a quick DIY salsa, so the grilled steak is very much front and center.
Santa Maria Tri-Tip Sandwich
Tri-tip gives you real slices of steak instead of chopped griddle beef. A coarse garlic-pepper rub and quick char do most of the work; a spoonful of chunky tomato salsa keeps the leaner slices from eating dry. Cut across the changing grain or half the sandwich will chew like rope.
Ingredients
Method
- Combine the salt, black pepper and garlic powder, rub it over the tri-tip and let the meat stand for 30 minutes.
- Stir the tomatoes, white onion, red wine vinegar and cumin together and refrigerate the salsa while the steak cooks.
- Heat a two-zone grill to medium-high, brush the tri-tip with olive oil and sear it over direct heat for 4 minutes per side.
- Move the roast to indirect heat, cover and cook for 20 to 28 minutes until the thickest part reaches 145°F.
- Rest the tri-tip for at least 3 minutes, identify the two grain directions and slice each section thinly across its grain.
- Pile the steak into the rolls and top each with 2 to 3 tablespoons drained tomato salsa.
Harlem-Style Chopped Cheese
A chopped cheese at the bodega is an irreducible New York experience, but you can replicate it at home. Be sure to use a sturdy griddle to chop for that true Uptown flavor.
Harlem-Style Chopped Cheese
This sandwich starts with ground beef, but the griddle treatment puts it in the cheesesteak family. Chop the onions into the browned meat, lay the American cheese over the top and fold until the filling turns cohesive. Lettuce and tomato go in last so they stay cold and crisp.
Ingredients
Method
- Heat a large griddle over medium-high heat and form the ground beef into four loose oblong portions.
- Set the portions on the griddle, scatter the onion around them and season everything with salt, black pepper and garlic powder.
- Cook for 3 minutes, flip the beef and chop it into the onions until no pink remains and the meat reaches 160°F.
- Divide the filling into four piles, place two American cheese slices over each and fold the melting cheese through the beef.
- Spread 1 tablespoon mayonnaise inside each roll and divide the hot filling among them.
- Add 1/2 cup lettuce and several tomato slices to each roll, then close and wrap for 1 minute before serving.
Leftover Steak Horseradish Ciabatta
This is pretty much my preferred steak sandwich when I've got leftovers. Be extra careful with the heating. You don't want that beautiful medium-rare steak to wind up well-done.
Leftover Steak Horseradish Ciabatta
Cold leftover steak is easier to slice thin, which makes this a better second-day sandwich than a reheated slab. Warm the meat gently in the pan just until 165°F; hard searing cooks it twice. Horseradish cream and peppery arugula cut through yesterday's ribeye fat.
Ingredients
Method
- Slice the chilled steak as thinly as possible across the grain.
- Stir the sour cream, horseradish and Dijon together until smooth.
- Toast the ciabatta rolls cut-side down in a dry skillet for 2 to 3 minutes until lightly crisp.
- Add the olive oil and steak to the skillet, season with salt and black pepper, and turn for 2 to 3 minutes until reheated to 165°F without hard browning.
- Spread the horseradish cream over both cut sides of each roll.
- Divide the warm steak and arugula among the rolls and close them while the meat is still warm.
Garlic-Butter Ribeye Hoagie
I love the whole head of roasted garlic you get at a good steakhouse, and this sandwich brings that experience to the home kitchen. Ribeye is a bit more forgiving than other cuts; with its marbling, it's almost as good at medium as it is at medium-rare.
Garlic-Butter Ribeye Hoagie
Garlic butter belongs on the roll and the steak, but not in amounts that leak down your wrist. Sear ribeye strips first, then add the butter during the final minute so the garlic doesn't burn. A sturdy hoagie catches the browned butter without collapsing.
Ingredients
Method
- Mix the butter, grated garlic and dried parsley in a small bowl.
- Season the ribeye strips with salt and black pepper and let them stand for 10 minutes.
- Spread half the garlic butter on the cut rolls and toast them under a broiler for 2 minutes until the edges turn gold.
- Heat the neutral oil in a cast-iron skillet over high heat and sear the ribeye in two batches for 2 to 3 minutes each until browned and at least 145°F.
- Return all the steak to the skillet, add the remaining garlic butter and toss for 30 seconds until glossy and fragrant.
- Divide the steak among the toasted rolls and spoon any browned garlic butter from the pan over the meat.
Peppercorn Strip Steak Baguette
A great pepper steak should be absolutely encrusted in black pepper. The mustard accentuates the black pepper, and a little horseradish would also be welcome.
Peppercorn Strip Steak Baguette
Coarsely cracked pepper should form a crust here, not disappear into a sauce. New York strip stays beefy after thin slicing, while a mustard-buttered baguette gives the sandwich a sharp backbone. Let the steak rest before cutting or the bread gets all the juice and the meat gets none.
Ingredients
Method
- Season the steak with salt and press the cracked pepper firmly onto both broad sides.
- Heat the oil in a heavy skillet over medium-high heat and sear the steak for 4 to 6 minutes per side until it reaches 145°F.
- Transfer the steak to a board and rest it for at least 3 minutes.
- Mix the softened butter and Dijon, spread it over the baguette sections and toast them cut-side down in the skillet for 2 minutes.
- Slice the rested steak very thinly across the grain and divide it among the baguettes.
- Top each with 1/4 cup romaine and close the sandwiches without pressing out the steak juices.
Blue Cheese Onion Steak Melt
Trendy as it's become, hanger is an absolutely unique and delicious cut that goes great on this sandwich. The blue cheese and caramelized onions work great here, but be sparing, as the cheese can quickly overpower things.
Blue Cheese Onion Steak Melt
Blue cheese needs a sweet counterweight, and properly browned onions do that without turning the sandwich sugary. Hanger steak has enough mineral flavor to survive both. Use the cheese sparingly; a thick blue blanket makes every bite taste the same.
Ingredients
Method
- Season the hanger steak with 3/4 teaspoon salt and the black pepper.
- Heat half the oil in a skillet over medium heat and cook the red onion with the remaining salt for 10 to 12 minutes until soft and browned.
- Stir the balsamic vinegar into the onion for 30 seconds, then transfer the mixture to a bowl.
- Raise the heat to medium-high, add the remaining oil and sear the steak for 4 to 5 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes, slice it thinly across the grain and divide it among the rolls.
- Top each sandwich with browned onion and 1 ounce blue cheese, then broil for 1 minute until the cheese softens but does not fully liquefy.
Mushroom Swiss Skirt Steak Melt
The mushroom-Swiss concept works as well on a steak sandwich as it does on a burger. Be sure to cook the mushrooms down as much as you can to avoid a watery bite.
Mushroom Swiss Skirt Steak Melt
Mushrooms need their own space in the skillet until their water cooks away. Only then should they meet hard-seared skirt steak and Swiss cheese. The result is earthy and deeply savory without the canned-soup heaviness that usually drags this combination down.
Ingredients
Method
- Cut the skirt steak into 4-inch sections, season it with 3/4 teaspoon salt and the black pepper, and let it stand for 10 minutes.
- Heat half the oil in a large skillet over medium-high heat and cook the mushrooms with the remaining salt for 7 to 9 minutes until browned and dry.
- Stir the Worcestershire into the mushrooms for 30 seconds and transfer them to a plate.
- Add the remaining oil and sear the skirt steak for 2 to 3 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes, slice it thinly across the grain and combine it with the mushrooms.
- Divide the filling among the rolls, add two Swiss slices to each and broil for 1 to 2 minutes until melted.
Cajun Steak Po’boy
I love a good bit of char on a steak, and a po'boy is a perfect delivery system. Be sure to source a good Creole mustard like Zatarain's.
Cajun Steak Po'boy
A po'boy roll can handle a loud filling, and blackened sirloin delivers it. The pan should smoke lightly, but the spice crust shouldn't turn black and bitter. Cool shredded lettuce and a measured swipe of remoulade keep the sandwich from feeling heavy.
Ingredients
Method
- Combine the paprika, salt, garlic powder, thyme and cayenne, then toss the sirloin strips with the seasoning.
- Stir the mayonnaise, Creole mustard and pickle brine together to make a thick remoulade.
- Heat the neutral oil in a cast-iron skillet over high heat until shimmering.
- Sear the steak in two batches for 2 to 3 minutes each, turning once, until the spice coating is dark red-brown and the beef reaches 145°F.
- Spread the remoulade over the split rolls and divide the hot steak among them.
- Top each sandwich with 1/2 cup shredded lettuce and close the rolls without crushing them.
Mojo Steak Sandwich
A mojo marinade always adds fresh, Caribbean flavor to whatever meat it goes with. Keep in mind, though, that the citrus denatures the protein, so don't leave the steak hanging in the marinade too long.
Mojo Steak Sandwich
Citrus and garlic do more for thin flank steak than another layer of cheese. Marinate briefly—two hours is enough—then wipe away excess liquid before the meat hits the skillet. The pressed roll gets crisp outside while the mojo-soaked steak stays juicy.
Ingredients
Method
- Whisk the orange juice, lime juice, garlic, cumin and 1 teaspoon salt, add the flank steak and refrigerate for 1 to 2 hours.
- Remove the steak from the marinade, pat its surface dry and discard the marinade.
- Heat the olive oil in a cast-iron skillet over medium-high heat and cook the onion with the remaining salt for 6 minutes until soft and browned.
- Transfer the onion to a plate and sear the steak for 4 to 5 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes, slice it thinly across the grain and divide it among the rolls with the onion.
- Butter the outsides and press the sandwiches in the skillet for 1 to 2 minutes per side until crisp and compact.
Bulgogi Steak Hoagie
It's the pear and soy marinade that makes a meat bulgogi. This recipe uses provolone as well for a little East-meets-West twist, and some kimchi or kimchi slaw would be an awesome topping too.
Bulgogi Steak Hoagie
The pear-soy marinade tenderizes thin ribeye fast and leaves enough sugar for lacy brown edges. Drain the meat well before griddling or it boils. Provolone isn't traditional, but a single slice gives the hoagie cohesion without muting the ginger and sesame.
Ingredients
Method
- Mix the pear, soy sauce, brown sugar, sesame oil, garlic and ginger in a bowl.
- Add the ribeye and onion, toss well and refrigerate for 30 minutes.
- Drain the beef mixture in a colander for 2 minutes so loose marinade does not flood the griddle.
- Heat a large griddle over high heat and cook the beef in two batches for 2 to 3 minutes each until browned at the edges and at least 145°F.
- Divide the beef into four piles, top each with one provolone slice and cover for 30 seconds until softened.
- Load the hoagie rolls and serve immediately before the sweet edges lose their crispness.
Lemongrass Steak Baguette
You can't quite call this a banh mi, but it's very much banh mi-inspired. I'd also add some julienned daikon to the quick pickle and some thin-sliced chilis for a little more Vietnamese flavor.
Lemongrass Steak Baguette
This takes the sharp, fresh structure of a Vietnamese baguette sandwich without pretending to be a traditional version. Lemongrass sirloin, quick-pickled carrot and cucumber do the work. Drain the pickles hard; their crunch matters, their extra brine does not.
Ingredients
Method
- Mix the lemongrass, fish sauce, brown sugar, neutral oil and garlic, then marinate the sirloin for 20 minutes.
- Stir the carrot, cucumber, rice vinegar, granulated sugar and salt together and let the vegetables pickle for 20 minutes.
- Heat a griddle over high heat and cook the steak in two uncrowded batches for 2 to 3 minutes each until browned and at least 145°F.
- Drain the pickled vegetables thoroughly and squeeze them gently to remove excess brine.
- Spread 1 tablespoon mayonnaise inside each baguette section and divide the hot steak among them.
- Top each with 1/2 cup pickled vegetables and close the baguettes just before serving.
Chimichurri Flank Steak Sandwich
Chimichurri is one of the world's great steak sauces if made right, but too often it's far too oily. Especially in a sandwich context, you want the parsley and garlic to carry the sauce.
Chimichurri Flank Steak Sandwich
Chimichurri should taste like parsley, garlic and vinegar, not a bowl of olive oil. Spoon it over sliced flank steak after grilling so the herbs stay bright. A crusty roll is all the support this needs; cheese only blurs the clean, sharp finish.
Ingredients
Method
- Season the flank steak with 1 teaspoon salt and the black pepper and let it stand for 20 minutes.
- Stir the parsley, garlic, red wine vinegar, olive oil, crushed red pepper and remaining salt together.
- Heat a grill or grill pan over medium-high heat and cook the steak for 4 to 6 minutes per side until it reaches 145°F.
- Transfer the steak to a board and rest it for at least 3 minutes.
- Slice the steak very thinly across the grain and divide it among the rolls.
- Spoon 2 tablespoons chimichurri over each sandwich, keeping most of the loose oil in the bowl.
Steak Fajita Torta
Fajitas are wonderful, but they're also a mess, and that's where the torta provides a delivery mechanism. Order of operations is important — it goes avocado, steak, veggies, then lime.
Steak Fajita Torta
A torta roll traps griddled skirt steak, peppers and onions better than a tortilla ever could. The key is keeping the filling fairly dry and smashing the avocado directly onto the bread. Lime goes on the steak after cooking, where it tastes fresh instead of making the meat gray.
Ingredients
Method
- Season the skirt steak with 1 teaspoon salt, chili powder and cumin.
- Heat half the oil on a griddle over medium-high heat and cook the bell pepper and onion with the remaining salt for 7 to 9 minutes until soft and browned.
- Move the vegetables aside, add the remaining oil and sear the steak for 2 to 3 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes, slice it thinly across the grain and toss the slices with the lime juice.
- Mash one quarter of the avocado onto the bottom half of each bolillo roll.
- Divide the steak, peppers and onions among the rolls, close them and toast on the griddle for 1 minute per side.
Steak and Egg Breakfast Roll
Steak and eggs are, along with the steak sandwich, one of the two classic ways to use leftover steak, but who says you need to choose? The scrambled eggs will keep cooking with the hot steak, so keep them a little runny.
Steak and Egg Breakfast Roll
This is what leftover strip steak wants to become in the morning. Soft scrambled eggs fill the gaps between thin beef slices, and cheddar melts without running out of the roll. Keep the eggs slightly loose; they finish cooking against the hot steak.
Ingredients
Method
- Slice the chilled steak thinly across the grain.
- Heat half the butter in a skillet over medium heat and turn the steak with 1/4 teaspoon salt for 3 to 4 minutes until reheated to 165°F, then transfer it to a plate.
- Whisk the eggs with the remaining salt and black pepper.
- Add the remaining butter to the skillet and stir the eggs slowly for 2 to 3 minutes until soft curds form but the surface still looks moist.
- Divide the steak and eggs among the rolls, add one cheddar slice to each and close the sandwiches for 1 minute so the cheese softens.
- Spread the top halves with mayonnaise and serve while the eggs remain tender.
Texas Toast Steak Melt
I love Texas toast with barbecue, and it can be fun to use it for a sandwich as well. Watch for burning, since the Texas toast is already browned.
Texas Toast Steak Melt
Thick Texas toast gives this griddle melt enough backbone for sliced steak and jammy onions. Cheddar goes on both sides, which glues the filling in place when you flip. Use medium heat and patience or the bread burns before the center gets hot.
Ingredients
Method
- Season the flat iron steak with 3/4 teaspoon salt and the black pepper.
- Heat the oil in a skillet over medium heat and cook the onion with the remaining salt for 10 minutes until soft and deep brown.
- Move the onion to a bowl, raise the heat to medium-high and sear the steak for 4 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes and slice it very thinly across the grain.
- Butter one side of each bread slice, place four slices butter-side down, then layer each with cheddar, steak, onion, more cheddar and a second bread slice butter-side up.
- Griddle the sandwiches over medium heat for 3 to 4 minutes per side until the bread is evenly brown and the cheese is melted.
Pepperoncini Shaved-Beef Hoagie
Like the giardiniera on an Italian beef, pepperoncini add a tang and a kick to grilled beef. It's easy to make this gloopy, though, so drain your pepperoncini well and use a low-moisture cheese.
Pepperoncini Shaved-Beef Hoagie
Pepperoncini bring acid and heat without requiring a wet sauce. Cook the shaved top round fast with onion, then fold in well-drained peppers at the end. Mozzarella makes a stretchy lid while keeping the tangy filling recognizable.
Ingredients
Method
- Heat the olive oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 minutes until browned.
- Push the onion aside, spread the shaved beef thinly and season it with the remaining salt and black pepper.
- Cook for 3 to 4 minutes, turning and chopping into short ribbons, until the beef reaches 145°F.
- Fold the drained pepperoncini and onion through the beef for 30 seconds.
- Divide the filling into four piles, cover each with two mozzarella slices and cover the griddle for 45 seconds.
- Scrape the melted piles into the rolls and leave them open for 1 minute so steam does not soften the bread.
Flat Iron Pimento Cheese Sandwich
I'm more used to pimento cheese on crackers than on a sandwich, but it's a natural fit for steak. The final broil, especially, makes this a real fork-and-knife sandwich, which I don't mind.
Flat Iron Pimento Cheese Sandwich
Pimento cheese melts into every ridge of sliced flat iron steak, so a thin layer is plenty. Toast the rolls first and keep the griddle filling dry. This one lands somewhere between a steakhouse sandwich and a Southern lunch-counter melt, which is exactly the point.
Ingredients
Method
- Stir the cheddar, pimentos, mayonnaise and garlic powder together until thick and evenly combined.
- Season the flat iron steak with salt and black pepper.
- Heat the oil in a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side until it reaches 145°F.
- Rest the steak for at least 3 minutes, then slice it thinly across the grain.
- Toast the split potato rolls cut-side down in the skillet for 1 to 2 minutes, then divide the steak among the bottoms.
- Spread 3 tablespoons pimento cheese over each pile of steak and broil for 1 minute until softened and lightly bubbling.
