Chef Johns Ultimate Steak Sandwich Recipes

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories Main Dish Recipes Sandwich Recipes Beef

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut steak into 6 thick strips. Season generously with salt and pepper.
Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories Beef Sandwiches

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut steak into 6 thick strips. Season generously with salt and pepper.
Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories Beef Sandwiches

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut steak into 6 thick strips. Season generously with salt and pepper.
Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories Beef Sandwiches

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cut steak into 6 thick strips. Season generously with salt and pepper.
Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

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