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Jul 8, 2013 06:58 PM

Steak Sandwich?

Making the man and I some steak sandwiches tonight. What's your recipe?

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  1. Like a cheesesteak or....?

    1. Yeah that's what I'm thinking. Trying to figure out exactly what I want to do. I just know I want a steak sandwich.

      2 Replies
      1. re: deputygeorgie

        Well, cheesesteaks are generally made with shaved rib eye. Add some oil to a pan, fry up rib eye, top with provolone cheese and cover to allow melting.
        Place on a good roll.
        You can also add caramelized onions (made ahead in same pan), and marinara sauce, which is my favorite.

        For other steak sandwiches, you can use thinly sliced (post cooking to med. rare) flank steak or sirloin tips. Add fried peppers, onions and cheese.

        1. re: deputygeorgie

          Buy a ribeye steak and freeze it for a while. Slice thin on a mandolin. Dice up some onions. Throw into a hot pan with a little butter, s&p. Top with cheese (whiz for me) and throw into a roll. Simple and delicious!


          We watched this video and it really helped our cheesesteak preparation. We do this on our la plancha on our grill. WARNING: It's a pretty cheesy video (pun not intended, starring Top Chef Fabio)

          1. It has been a while since we bought "Steak'ums" but as I recall, they made about the best basis for a good steak sandwich. Certainly a nice toasted hoagie roll, mayo, carmelized warm onion ("same pan" per monavano- good advice). Fried green peppers, sure. Maybe melted cheese, maybe not. No marinara sauce for me. But overall, monavano is on the same track as I would be. Hmmm,,, sauteed mushrooms?

            I have a very poor record of making a really sandwich-worthy steak at home, and, in fact, have had very few in steakhouse restaurants. Not my favorite meat, so "Steak'ums" solves that problem.

            3 Replies
              1. re: Florida Hound

                "Steak'ums" always tasted very artificial and fatty to me. Landis is a local brand to central NJ that is very thinly sliced sirloin. I like to then chop it up and mix the steak with very thinly sliced onions and grill them together on a flat grill pan in a little EVOO. While cooking I season them with S&P and a little garlic powder. After they're cooked, I put them on a seeded torpedo or hoagie roll, top them with a couple of slices of sharp or piquant provolone and then put them in the toaster oven to heat the roll and melt the cheese. Much better than Gino's or Pat's any day.

                1. re: TomDel

                  Sounds like it would blow away Pat's and Geno's!

              2. It goes without saying you can shave any meat thinly for steak sandwiches....certain cuts are more preferable....but in the end it's well done beef.

                Depending on the cut of beef you have, or if you prefer your meat medium or medium-rare...there are better options for other styles of sandwiches...i.e. not Philly Style. Thin slices in a roll or open face are worthy considerations.