Steak Sandwiches With Provolone and Chipotle Lime Mayo

This tasty steak sandwich will make your taste buds sigh with delight. The shaved steak is marinated in an Asian inspired sauce and piled high on your favorite bread bun. Then there’s the melted provolone cheese that deliciously covers the tender, flavorful steak. It’s all topped with a tangy, slightly ( or not so slightly if you choose) kicky chipotle lime mayonnaise.

I like to use pre shaved steak that I find at my local grocery store. 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 ribeye or sirloin steaks for you. You can also use skirt steak if you prefer. 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. The marinade takes no time to whip up. The steak can marinate for a few hours or even overnight. The mayonnaise can be mixed together the day before so when it’s time to cook the steak, it’s all done in no time at all. These are great served with hot, crispy fries or your favorite potato chips.

Here’s what you need:

*1 1/2 LBS shaved steak

*1 TBS canola oil

*sliced provolone cheese.

*choice of hamburger rolls or any other soft rolls

For The Marinade:

*1/2 cup soy sauce

*1 TBS Shaoxing cooking wine; can substitute with dry sherry or Mirin

*1/2 tsp. sesame oil

*1 tsp. apple cider vinegar

*1 tsp. onion powder

*1 tsp. garlic powder

*1/2 tsp. Chinese 5 spice powder

For The Chipotle Lime Mayonnaise:

*1/2 cup mayonnaise

*1/2 tsp. chipotle powder or more or less to taste

*Juice of 1/2 lime

Mix together the ingredients for the marinade.

Place the steak in a zip top bag and pour the marinade mixture over it and seal making sure to get all of the air out of the bag.

Refrigerate and marinate for 4 hours or over night.

Mix together all of the ingredients for the Chipotle Lime Mayonnaise.

If not using right away place in the refrigerator until read to use.

Take the steak out of the marinade and dry with paper towels.

Heat a pan, preferable cast iron on medium high heat and add the canola oil. When the pan is hot add in the steak and spread in a layer at the bottom of the pan. It’s ok if pieces overlap.

Cook for about for about 3 minutes stirring often.

Spread the chipotle lime mayonnaise on to the bread rolls.

Pile the steak onto the bread rolls and top with the provolone cheese.

Serve while warm.


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