Chef Johns Ultimate Steak Sandwich Recipes

CHEF JOHN'S ULTIMATE STEAK SANDWICH

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.

CHEF JOHN'S ULTIMATE STEAK SANDWICH

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.

CHEF JOHN'S ULTIMATE STEAK SANDWICH

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.

CHEF JOHN'S ULTIMATE STEAK SANDWICH

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.

PHILLY CHEESE STEAK SANDWICH

Steps:

• Split hoagie roll and spread with butter. Lightly toast in skillet and remove.
• Saute onions in olive oil.
• Place roast beef slices on one side of roll and top with two slices of provolone cheese per sandwich. Melt cheese by broiling for approximately 1 minute.
• Add sauteed onions on top of melted cheese and top sandwich with other half of hoagie roll. (If using condiments, add before placing split roll on top.).
• Enjoy!