Steak Sandwich

Sirloin steak sandwich with thin sliced steak, onions, and melted cheese on a hoagie. A quick skillet-and-oven dinner ready in about 40 minutes.

Course Main Course

Cuisine American

Keyword easy steak sandwich, sirloin steak sandwich, steak and cheese sandwich, steak sandwich, steak sandwich recipe, thin sliced steak sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 615kcal

Author Elizabeth Rodriguez

Ingredients

1¼ to 1½ pounds Sirloin Steak thinly sliced and cut into strips
1½ teaspoons Salt we use kosher salt
¾ teaspoon Garlic Powder
¼ teaspoon Black Pepper
2 tablespoons Oil neutral oil with a high smoke point, we use canola oil
1 medium White Onion sliced
4 Sub or Hoagie Rolls each about 8 inches
8 slices White American Cheese cut in half diagonally, or another cheese that melts well

Instructions

Preheat the oven to 300°F and line a baking sheet with parchment paper or foil.
Slice a thick piece of sirloin into very thin slices with a sharp knife.
Cut the slices into thin strips. Season with the salt, garlic powder, and black pepper, and stir well.
Heat the oil in a large skillet over high heat. When the oil is hot and shimmering, add the steak in one layer and cook without disturbing for 3 minutes.
Stir, arrange in one layer again, and cook for 1 to 3 minutes more, stirring occasionally, until the liquid is gone and the steak is browned.
Lower the heat to medium. Push the steak to one side of the skillet and add the onions to the empty space.
Cook the onions for 2 to 3 minutes, until they soften, stirring them without disturbing the meat.
Combine the steak with the onions and cook for 1 minute, stirring constantly. Take the skillet off the heat.
Place a slice of cheese (2 triangles) on the bottom of each bun. Divide the steak and onions among the buns, top each with another slice of cheese, and place them on the baking sheet. Bake for 5 to 8 minutes, until the cheese is melted and the bread is toasty.

Notes

Steak: Ask the butcher to cut the sirloin into the thinnest possible slices, then cut those into strips at home.

Skillet: Use the largest skillet you have so the steak can cook in a thin layer.

Cheese: We used white American. Any cheese that melts well works, like provolone, Swiss, or cheddar.

Party tip: This recipe makes 4 large sandwiches. For a party, cut each into three pieces for 12 smaller sandwiches, or use dinner rolls to make little steak sandwiches.

Leftovers: These are best fresh. When you can, store leftover filling separate from the bread.

Nutrition