Steak Sandwich

There is nothing better than a good steak sandwich.  

My parents are from the northeast Philadelphia area, which has the best sandwiches.  Every time we go up to visit, we always hit my favorite sandwich spot: Capriotti’s.  And then I spend the months until our next visit dreaming of their sandwiches.  My favorites are the Bobbie (a Thanksgiving dream on a sandwich), the Italian, and the steak sandwich. If you live near any of these shops, stop what you are doing and go there now.  Until I get back up north, I will have to try and recreate them best I can at home.

Sandwiches really depend on the quality of your ingredients, so do not skimp when you want a truly great sandwich.  My most important sandwich ingredient is the bread- make sure to buy fresh rolls or make your own for the best sandwich.  My favorite steak sandwich is fairly simple, letting the ingredients shine in their own right.  Top them according to your preference: ketchup, onions, peppers, mushrooms, cheez whiz, provolone, mozzarella, cheddar are all acceptable possible toppings.  I have included my favorite way of serving them here.

STEAK SANDWICHES
From Cinnamon Freud

INGREDIENTS

1 pound tenderized top round
Salt and pepper
Olive oil
1 onion, sliced
10 ounces mushrooms, sliced
3 cloves garlic, minced
1-2 tablespoons Worcestershire sauce
4-5 sandwich rolls
Ketchup, sliced provolone cheese, and other desired toppings for serving

DIRECTIONS

Thinly slice top round into small strips.  Season with salt and pepper.  Set aside

Heat a large skillet over medium-high heat.  Coat your pan with olive oil (amount will vary depending on your pan size).  Add onion and cook for 5-8 minutes.  Add mushrooms and cook for an additional 4-6 minutes.  Add garlic and cook an additional minute, until fragrant.  Add steak slices.  Cook until meat is no longer pink.  Stir in Worcestershire sauce.  Continue cooking until no or little liquid remains.
Divide steak filling between sandwich rolls.  Top with desired toppings. 

Makes 4-5 sandwiches.
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