Confession: I grew up as a red meat vegetarian, and while I’ve started to eat meat over the last 10 years, I really do not like to cook it. I’m scared of it for some reason. I like to eat meat medium rare, even slightly rare, but I’m always afraid that I’m going to poison myself, so I overcook it. And then it turns out rubbery. I’m more comfortable with chicken and I know when it’s done. It feels like red meat is open to interpretation…you can call it done whenever you want. As a side note, if anyone has any tips on how to get over this completely irrational fear and cook meat properly, please let me know.
As such, I have fewer red meat recipes than chicken, turkey or fish. However, I discovered this one when I was eating a version of a steak sandwich at a restaurant and realized it might be do-able. There are 4 reasons why this is an incredible recipe:
- I can successfully cook it, as the meat gets cooked all the way through (I can handle that).
- It reminds me of home. I’m from Philly where, traditionally, we eat cheesesteaks. A cheesesteak is similar to a steak sandwich, except it has grilled onions and either provolone or ‘whiz (see HERE). They are AMAZING. They’re cooked to perfection and the cheese gets all melty and the bread is crispy…ok, this is making me hungry. No one does it better than Philly. After I was diagnosed with CKD, I found this restaurant that had a steak sandwich, which is similar to a cheesesteak but doesn’t have the cheese. It had the perfectly toasted bread, steak, grilled onions and this amazing horseradish sauce. It wasn’t a cheesesteak but it was close enough and I was hooked.
- This is good for lunch or for dinner. Right now, I’m eating it with a cup of soup and calling it dinner.
- The sauce: This uses a version of my all-time favorite sauce from My Redheaded Burger Fantasy recipe. Just like the original, I cannot begin to tell you how amazing this sauce is.
All in all, this recipe creates the most fantastic sandwich, whether you’re from Philly or not.
Original Recipe: Courtesy of Westville Restaurant (although there are recipes for this…see HERE for The Barefoot Contessa version)
Revised Recipe: Me 🙂 Jackie
- Servings: 2-4, depending on how large your rolls are
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- 1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
- NOTE: I’ve also done this recipe with a ribeye, hanger or flank steak – they all work, as long as they’re around 1 inch thick
- Freshly ground black pepper
- Salt-Free Steak Seasoning
- Olive oil & canola oil
- 2 yellow onions, sliced very thin (if you have a mandolin, use it)
- 1/2 teaspoon fresh thyme leaves
- 1 recipe Mustard Mayo, recipe follows
- 4 Hawaiian rolls (I like King’s Hawaiian. If you can’t find these, any white rolls will do)
- Optional: 1/2 cup baby arugula
- Optional: 1/2 cup button mushrooms
- Mustard Mayo:
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/3 cup sour cream
NOTE/TIP FOR THE STEAK:
The key to this recipe is slicing the steak paper thin. I do this by first freezing the steak for an hour before I’m ready to use it. Take it out of the freezer and make really thin slices. Set aside those pieces and allow them to come back to room temperature and then proceed below.
Season the steak with salt-free steak seasoning and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it’s almost smoking. Add the steak. Cook all the way through and remove from the pan.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally. If using mushrooms, add these in at the same time as the onions.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Whisk the ingredients together in a small bowl. Serve at room temperature.