A good steak sandwich is a combination of textures and flavors. The toasted bread adds crunch, the meat, when seasoned properly, gives a rich flavor that is complimented by the juicy tomatoes and still firm onions, all brought together with the tart sauce. There are hundreds of variations on the steak sandwich. This is mine.
Makes 2 6″ sandwiches
1/4 c. mayonnaise
2 T. mustard
3 drops Worchestershire sauce
1 lb. beef
salt and pepper
1 large onion, sliced
3 tomatoes, sliced and salted
2 6″ rolls (I used Oregano Garlic Rolls)
Mix the sauce ingredients in a small bowl and let sit. Slice the rolls open and toast lightly on the cut side (I just popped mine, open side up, into the oven for 5-10 min.).
Cut the meat into 1″ wide strips. Heat a little oil in a frying pan and toss the meat in, seasoning with salt and pepper. If you aren’t using the Oregano Garlic rolls, I would sprinkle a little garlic powder and oregano over the meat strips at this point, as well.
Cook until the meat only gives a little when pressed, or is still pink in the middle when cut open. This keeps it nice and tender. Remove the meat and add the onions with a little oil. Saute for 5 min. while the meat rests . . . the onions will pick up even more great flavor from the pan.
Spread sauce on both pieces of toasted bread. Lay onions on the bread, then top with strips of meat, then tomatoes, then more meat. Serve to any guy you want to impress . . . guaranteed to work (well, with carnivores, at least!).Print or share this recipe using the icons above!