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Recipe Detail Page
Grilled Open-Face Tex-Mex Steak Sandwiches
Summer 2018
Use whatever cut of leftover steak you have: T-bone, rib-eye, flank, skirt, etc. We’re starting with about 8 oz (225 g) of strip loin, grilled rare—that’s about 1 heaping cup (250 mL-plus)—sliced as thinly as possible. Since the beef is already cooked, there’s no need to cook further; otherwise it will dry out. Simply tossing the beef slices with the hot peppers and onions will suffice. We’ve piled it high onto a buttery bun, topped it with slices of provolone and finished it under the broiler for a luscious lunch.
Makes 4 open-face sandwiches
About 1 cup (250 mL) leftover cooked beef; any cut of grilled beef steak
3 tbsp (45 mL) olive oil
1 large red onion, halved, then thinly sliced
2 bell peppers—any mix of red, yellow, orange or green pepper; julienned
1 tsp (5 mL) cumin powder
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) sea salt
1 tsp (5 mL) pepper
1 clove garlic, minced
2 buns; something big and sturdy such as ciabatta, kaiser or focaccia
About 2 tbsp (30 mL) butter, or enough to butter all 4 sides of the buns
8 slices provolone, big enough to cover the buns; 2 for each sandwich
Honey-Sriracha Mayo, optional
1. Thinly slice steak; set aside to come to room temperature.
2. Into a large skillet over medium heat add olive oil, onion, peppers, cumin powder, smoked paprika, sea salt and pepper. Stir often, fry until softened somewhat and developing a bit of colour, about 10 minutes. Add the garlic; stir to combine and continue to fry for a further 2 minutes. When onion and pepper mixture is done, remove from heat and add the sliced beef; stir to combine—the beef will warm up a bit without cooking any more. Set aside.
3. Onto a cookie sheet, lay open the 2 buns, butter all 4 inside surfaces, then load them up with equal amounts of the beef and pepper mixture. Top each pile of beef and peppers with 2 slices of cheese.
4. Put under the broiler set on high—use the mid-oven rack, not too close to the heat—and watch closely, broiling until the cheese is melting nicely and developing a bit of golden colour, about 5 minutes. Serve immediately with an optional dollop of Honey-Sriracha Mayo.
Makes 4 open-face sandwiches
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F2018m4010
Honey-Sriracha Mayo
Into a medium bowl, add ½ cup (125 mL) good-quality, free-run egg mayonnaise, 1 tbsp (15 mL) runny or liquid honey and ¼ cup (60 mL) sriracha or Asian chili garlic sauce. Whisk to combine until smooth. Keeps in a covered jar in the fridge for up to a week.
Makes 1 cup (250 mL)
