Steak Sandwich
Ingredients
- 1.5 lbs ribeye steak, cut into 1/2-inch strips against the grain
- 4 hoagie rolls, split and lightly buttered
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced thin
- 4 oz provolone cheese, sliced thin
- 3 tbsp unsalted butter, divided
- 2 tbsp high-heat vegetable oil
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
- Pat ribeye strips completely dry with paper towels. Season generously with kosher salt, black pepper, and garlic powder 15 minutes before cooking. This draws moisture to the surface and promotes browning.
- Heat a large cast-iron skillet over high heat until smoking (about 2 minutes). Add 1 tbsp oil, then working in two batches, sear steak strips for 90 seconds per side until deeply browned. Transfer to a plate; do not overcrowd the pan.
- Reduce heat to medium-high. Add 1.5 tbsp butter to the skillet, then add onions and mushrooms. Sauté for 7-8 minutes, stirring occasionally, until onions are deeply caramelized and mushrooms release their moisture. Add minced garlic and cook 1 minute until fragrant.
- Return steak strips to the skillet with accumulated juices. Add Worcestershire sauce and remaining 1.5 tbsp butter. Toss constantly for 2 minutes until everything is coated and heated through to 160°F internal temperature. Taste and adjust seasoning.
- Lightly butter the inside of hoagie rolls and place them cut-side down in a separate skillet or griddle over medium heat for 2 minutes until golden and crispy.
- Divide steak mixture evenly among the four rolls. Top each with one slice of provolone cheese while the meat is still hot, allowing it to melt slightly (about 1 minute). Garnish with fresh parsley.
- Serve immediately while rolls are still warm and cheese is melted.
Inspired by Anthony Endy’s winning steak sandwich. This is a plausible recreation, not the chef’s original recipe.