This steak sandwich is going to be your new go to. It’s piled high with tender, flavorful shaved steak, caramelized onions with a hint of whiskey, melted provolone and topped with a special sauce that has just the right amount of kick to it, all nestled between a lightly toasted sesame seed bun. Another high score for this amazing sandwich is that you wont spend a long time in the kitchen to put this baby together.
Hubby loves to get steak subs when we go out to sandwich places. I really don’t get them as much as he does, but I really wanted to try to make my own and jazz them up a bit. They can get a bit boring. I know, some of you cheesesteak lovers out there just gasped and felt a little wronged, but you have to admit there are a lot of great ones out there and there are a lot of the same run of the mill ones also. For this I used pre shaved steak to save time, but not the taste of course. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some nice ribeye or sirloin steaks for you. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. You will not get the same texture as the shaved steak, but the flavors will still be there.
Here’s what you need to make your own shaved steak sandwich:
For The Steak
*1 to 1 1/2 lbs shaved steak
*salt and pepper to taste
*2 tsp. or more to taste Penzey’s Beef Roast Seasoning
This is a seasoning I use a lot for roasts, beef tips and even meatballs. But you do not have to use this instead you can use:
*1tsp. onion powder + 1 tsp. garlic powder
*1 TBS canola oil
*sturdy sesame sandwich buns
*sliced provolone cheese
For The onions
*1 medium onion chopped
*1 TBS butter
*1 tsp. brown sugar
*1 1/2 TBS whiskey
*1/4 tsp dried Thyme or more to taste
*Pinch of salt
For The Special Sauce
*1/4 cup mayonnaise
*1 TBS Dijon mustard
*1/2 tsp. chipotle chili powder or more to taste
*1/2 tsp onion powder
*1/2 tsp garlic powder
*1 tsp. Worcestershire sauce
*salt to taste
Take shaved steak out of the refrigerator and dry with paper towels if needed and place in a large bowl. Sprinkle salt, pepper and beef roast seasoning (or onion powder and garlic powder). Toss well until the steak is lightly coated in the seasonings. Let it sit out for 20 minutes before cooking so the beef will come to room temperature.
For the Whiskey Onions:
In a small sauce pot add the butter and heat to medium high heat. When the butter is melted add in the onions, brown sugar, whiskey, Thyme and salt. Stir to combine and turn the heat to medium.
Cook for about 20 to 30 minutes stirring occasionally until the onions start to turn a golden caramel color.
For the Special Sauce:
Combine mayonnaise, Dijon mustard, chipotle chili powder, onion powder, garlic powder, Worcestershire sauce, salt and pepper to taste. Keep refrigerated until ready to use.
Spread a thin layer of the softened butter on each slice of the sandwich buns.
Toast in the oven or in a toaster oven; set aside
In a cast iron pan add the canola oil and heat to medium high. When the pan is searing hot add in the beef in a single layer. It’s ok if some of the steak overlaps.
cook for about 3 minutes then flip the beef over and cook for another 2 minutes.
The beef does not take long to cook so be sure not to over cook or it will not be as tender.
Spoon the steak on the bottom half of each sandwich bun and place a slice or two of the cheese. Next add some of those delicious whiskey sautéed onions over the cheese, then top with the special sauce. Place the top half of the sandwich bun over the sauce and serve.
I like a quick-cooking protein option. If steak was sold shaved more frequently where I shop, I might eat it more frequently. So maybe it’s a good thing it’s less available. 🤓
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I had seen it before at my local grocery store, but it never looked very appetizing until recently. I think before it was pre packaged but now they do it in house.
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In-house definitely sounds like a better option. I know that shaved/thinly sliced steak is more common in South Korea. 😋
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