Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
This Steak Sandwich is piled high with tender succulent pieces of cooked steak and veggies. The addition of truffle aioli takes this sandwich over the top. It serves as a hardy lunch or dinner.
This recipe came about when I was cutting up some beef for another dish I was making. I didn’t need the entire amount of beef I had defrosted and it was around lunchtime, so I thought about what I could make with this extra beef, and, viola, this steak sandwich was born. You’re welcome.
HELPFUL HINTS FOR STEAK SANDWICH
I often use left over steak for this sandwich, which means the steak was originally grilled. That means it will be even more delicious! I still cook it in the butter/EVOO mixture because that enhances it for the sandwich. When grilling steak, I often cook extra just for this purpose.
The key to a good juicy sandwich is to not overcook the beef. The beef is sliced thin, so it takes mere minutes to cook. Seriously, like, less than 5 minutes.
Try cooking the beef in my herbed hotel butter instead of plain butter. You will not be sorry. I keep this butter on hand in the freezer at all times.
Be sure not to warm the buns/rolls in the microwave for too long because a few seconds too long will ruin them.
- Steak – any kind of steak: sirloin, t-bone, porterhouse, filet mignon, ribeye – I used sirloin for this one
- Kosher salt
- Freshly ground black pepper
- Cavender’s Greek seasoning
- Hamburger buns or hoagie rolls
- Truffle aioli – I find mine at Trader Joe’s
- Prepared horseradish
- Red onion
LINKS TO OTHER RECIPES
The beef turns out fantastic cooked in my HERBED HOTEL BUTTER
A great side would be my CLASSIC MACARONI SALAD
Also, my recipe for FRESH EVERYTHING BUT THE KITCHEN SINK PASTA SALAD. BTW, this will last for days…
Some SUPER EASY SHEET TRAY HERB ROASTED POTATOES would also make a great side dish.
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LINKS TO PRODUCTS USED
I use a small mixing bowl to blend my mayo and aioli.
A spatula help the mayo mixture go on smoothly.
A sharp knife makes a big difference in the kitchen.
- large pan
- Sharp knife
- small mixing bowl
- 1/2 cup Mayonnaise I use Duke's
- 1 Tablespoon Truffle aioli or to taste
- 1 Tablespoon Prepared horseradish or to taste
- 1 cup Lettuce Shredded
- 1 Tomato sliced
- 1 Red onion sliced
- 2 Tablespoons Butter
- 1 Tablespoon EVOO
- 1 pound Beef sirloin, t-bone, ribeye, skirt, flank
- 1 teaspoon Kosher salt or to taste
- 20 grinds Freshly ground black pepper or to taste
- 1 teaspoon Cavender's Greek seasoning or to taste
- 4 Hamburger buns or hoagie rolls
- In a small bowl, mix together the mayonnaise, truffle aioli and prepared horseradish. Set aside.
- Remove any fat from beef. Slice into thin strips, slicing against the grain.
- In a large pan, on medium-high heat, heat butter and EVOO. When pan is hot add the sliced beef and sprinkle with Kosher salt, freshly ground black pepper and Cavender's Greek seasoning. Keep tossing to cook all sides. This should take no longer than 5 minutes.
- Warm buns or rolls in the microwave for about 10 seconds. If bread is heated too long in the microwave it will get very chewy.
- To the warm buns/rolls, add the mayonnaise mixture to the top and bottom.
- Add beef to each sandwich.
- Top with lettuce, tomato and red onion slices.