I just love going to the mall. Getting out of the house, window shopping, scoping out the sales, and those tasty steak sandwiches down in the food court. You know the ones I’m taking about…they make it on the grill right in front of you and it usually contains thin strips of steak, mushrooms and green peppers, all chopped up real tiny in the cooking process. Then there is the toasted hoagie bun, cheese, tomatoes and a little mayo, YUM.
Well, I decided to try and make my own at home, as I can’t run out to the mall every time I want one, plus that’s expensive! So I came up with a quick way to make something similar at home, and after a few tries I realized that the key to the whole sandwich is…(drum roll) the BUN. That’s right, the bun makes all the difference. We’ve found that the best ones to use are the ones labeled “hoagie buns” or the Mexican “Bolillo rolls”, which is what is pictured. We prefer these 2 over anything else because they get a nice thin crust when toasted, yet the inside stays light and airy, with just a little bit of chewiness. Add in some grilled steak, veggies and nummy melted cheese, and you’ve got a winner!
And what’s a steak sandwich with out some fries, right?? I’ve actually NEVER made real french fries and home, and doubt I ever will, as I don’t deep fry anything. I love deep fried food as much as the next person, but it just seems far too messy and greasy to try at home. Besides, if I don’t see my food covered in 6 inches of oil it makes me feel less guilty eating it…ignorance is bliss, right?? So anyways, at home I make oven fries with a seasoning blend I concocted, and I think they turn out pretty tasty…like seasoned steak fries.
If you are feeling brave enough to tackle both recipes together, I suggest getting the fries in the oven before starting on the sandwiches. If your timing is a bit off and you get the
fries done before the sandwiches, just turn off the oven but keep the fries in there to stay warm. If you feel the sandwich fixings will get done before the fries, just take the pan off the burner and put a lid on it until the fries are ready. This would make a great “out to eat” meal that you could make at home, give it a whirl!
Quick Note: This is one of those recipes where the ingredients are “approximate”. I just eyeball everything as really it’s up to your personal preference. Some like a ton a meat, others prefer more veggies…I try to do close to a 50/50 balance between meat & veggies. So adjust accordingly, it will turn out great whatever you decide to do!
Easy Steak Sandwiches recipe:
- 2 hoagie buns or bolillo rolls (the hoagie buns are usually larger, so make a little more filling)
- 4 oz. of any type of steak- sliced as thin as possible (easiest when it’s close to frozen) *in my picture we actually used gyro meat, as that’s what we had on hand*
- 1 small onion-thinly sliced
- generous 1/2 cup of sliced mushrooms
- 1 tsp of your favorite steak seasoning salt-Lawry’s, Emeril’s (what we use), etc…
- dash of pepper
- 2-3 slices of cheese-I suggest provolone or swiss
- 1 small tomato-sliced
- 2 Tbls of mayonnaise
- some shredded lettuce
- jalepeno slices (optional, but so tasty!)
- Split your buns/rolls down the middle, but still keep them in tact. Open them up a little (butterfly them) and toast them in the oven (with the fries) or in a toaster oven.
- Heat a frying pan over medium heat and add a little drizzle of olive oil. Add in all of the sliced steak, onions, and mushrooms. Saute the entire mix by stirring often and break it up into small pieces using the flat end of a spatula. Sprinkle in the steak seasoning salt and pepper, stir a little more.
- Check on the buns/rolls and flip them over if needed.
- Once your steak mix is fully cooked, separate it into 2 oblong mounds (shaped like your buns/rolls). Place the sliced cheese on top, turn off the stove and place a lid on the pan so the cheese can melt.
- Take your buns/rolls out of the oven and smear a Tbls of mayo on each. Using your spatula, gently transfer 1 pile of fixings onto each bun/roll, then top with tomato slices and shredded lettuce. Serve while hot.
Savory Oven French Fries recipe:
- 3 medium sized russet potatoes-peeled
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 3/4 tsp taco seasoning
- 1/2 tsp salt
- 1 Tbls olive oil
- Place a pot of water on the stove (enough to cover the potatoes) and turn it on high to bring it to a boil.
- Combine the seasoning ingredients in a small bowl (everything except potatoes and olive oil), then set aside.
- Rinse the potatoes then cut then them in half length-wise. Lay them down on their flat side and slice into 1/4 inch strips.
- Once the water has come to a boil, place the fries in the pot and let them cook for just 4 1/2 minutes, no longer or they will get too soft. Drain and rinse them with cold water, being careful not to break them. Shake as much water out of them as possible then slide them into a large mixing bowl.
- Drizzle the olive oil over all of the fries, mix gently. Then sprinkle all of the seasoning over them and mix until all the fries are well covered. Place them onto a greased cookie sheet, laying them all down flat.
- Cook the fries on the middle rack for 19-21 minutes, until tender. Then move them up to the top rack and broil them at 450 degrees for 4-5 minutes to get the tops crispy. Serve immediately once they are taken out of the oven.