In Good FlavorThese Shaved Steak Cheese and Onion Sandwiches contain perfectly pan-seared shaved steak, gooey melted cheese, and caramelized onions tucked between sub rolls. Every bite is pure bliss. They’ll have you thinking twice about ordering takeout steak subs again!
My husband and I usually order takeout on Friday nights. We have a small list of favorite restaurants, including a local chain famous for having some of the most delicious steak subs around.
What we love most is that they use chopped, shaved steak, ensuring that every bite is perfectly seared and seasoned. Of course, when I make steak subs at home, I recreate this family-favorite takeout steak and cheese sandwich. (In Massachusetts, we call it a steak and cheese sub or a grinder.)
Why make these steak subs:
- Chopped shaved steak is quick cooking. It takes just minutes to cook.
- The increased surface area of the shaved chopped steak allows for better seasoning absorption and more seared surfaces, resulting in enhanced flavor!
- The sweet and tangy onions are quickly caramelized in just 12-13 minutes, compared to the 45-60 minutes typically required for authentic caramelization onions.
- It’s a meal that’s ready in 20 minutes!
Ingredients needed:
- Shaved steak—is sold pre-shaved and packaged. If your store doesn’t have it, consider asking the butcher to shave the meat fresh for you. Sirloin, flank, ribeye, skirt, or round are excellent cuts of meat for this purpose.
- Cheese—American or Provolone cheese is great in steak and cheese subs, but you can use your favorite instead.
- Onions—I like Vidalia onions for their sweetness, but use what you have. They’re caramelized and seasoned with Worcestershire sauce, adding a wonderfully savory and tangy flavor.
- Worcestershire sauce—to flavor the onions.
- Dry seasonings—onion powder, garlic powder, salt, and black pepper. The quantities are provided in the recipe, but you can adjust to taste. It’s not an exact science.
- Butter—used to cook and add flavor to the steak and caramelized onions.
- Neutral oil—is added to the butter to cook the steak. Its high smoke point helps prevent the butter from burning.
- Sub rolls—also known as hoagie, hero, or grinder rolls. While we don’t toast them, feel free to do so if you like! My family enjoys the soft texture of fresh sub rolls against the tender chew of the steak and the creaminess of the melted cheese.
Recipe highlights:
- Cook the onion in melted butter over medium to medium-high heat until caramelized and tender, stirring every 1.5 to 2 minutes.
- While the onion cooks, rough chop the steak with a sharp knife. Add it to melted butter in an extra large skillet over medium-high heat. Add the dry seasonings and mix frequently until the steak is no longer pink.
- Add the onion and mix.
- With the heat off, layer half the cheese on one half of the steak. Cover with the remaining steak. Top with the remaining cheese. Cover with a lid or large foil to melt the cheese.
- Divide the steak equally between two sub rolls.
- Detailed instructions are in the recipe card below.
Pro tips:
Use the right size pan:
To caramelize the onions quickly, use a skillet big enough to cook them in a single layer to facilitate browning quickly. You will need a skillet with a lid.
The same idea applies to the shaved steak. Overcrowding them will simmer the steak instead of searing it. I use a large 12-inch skillet to cook the steak in one batch. If you have a stovetop griddle, it will do the job nicely. If you have a smaller skillet, no problem! Just cook in two batches.
Quick freeze the steak before chopping:
If you have time, place the steak in the freezer for 20-30 minutes before you chop it. This quick freeze helps to firm it up and make it easier to slice through.
What to serve with these sandwiches:
These sandwiches are so good and substantial enough to please any appetite, but a side makes everything even better. Pair it with a garden salad, a Red Cabbage and Apple Slaw, or Roasted Black Pepper Caesar Salad with Pancetta to add freshness to the meal. Of course, you can never go wrong with chips, fries, or onion rings!
How to store and reheat:
With steak sandwiches this good, there won’t be any leftovers! However, you can store leftover sandwiches wrapped in foil and refrigerate them for up to 2 days.
To reheat, keep the sandwich wrapped, but loosen the foil. Place in a preheated 350° F oven for 10-15 minutes or until heated through. Alternatively, you can microwave the sandwich until heated through.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Skillet with a lid—for cooking the onion slices.
- 12-inch skillet or a stovetop griddle— to cook the steak.
- Wooden spatula—this set of two is great for nonstick surfaces.
- Sharp chopping knife—is an ultra-sharp knife made from high-carbon German steel that will quickly and easily chop the steak.
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Shaved Steak Cheese and Onion Sandwiches
Description
These Shaved Steak Cheese and Onion Sandwiches contain perfectly pan-seared shaved steak, gooey melted cheese, and caramelized onions tucked between sub rolls. Every bite is pure bliss. They’ll have you thinking twice about ordering takeout steak subs again!
Ingredients
Instructions
- Melt one tablespoon of butter in a medium skillet over medium to medium-high heat. Add the onions, along with a pinch of salt and pepper. Cover and cook until the onions are caramelized and tender, stirring every 1.5 to 2 minutes. This will take about 12 minutes in total. If the onions begin to stick to the pan, add water. Reduce the heat if the onions start to burn. Remove from heat when finished.
- While the onion cooks, rough chop the steak with a sharp knife. Add 1 tablespoon of butter and the oil to an extra large skillet over medium-high heat. Once the butter is melted and bubbly, add the steak. Do not over crowd. Cook in two batches if your skillet isn’t large enough.
- Season with onion powder, garlic powder, and the remaining salt and pepper. Stir frequently until the steak is no longer pink (total steak cooking time is 5-6 minutes). Add the onion and mix.
- With the heat off, layer half the cheese on one side of the steak. Spread the other half of the steak over the cheese. Place the remaining cheese on top of the steak. Cover with a lid or large foil to melt the cheese.
- Divide the steak equally between two sub rolls. Optional step: toast the rolls before adding the filling.
- Makes 2 sandwiches.
Notes:
- The onions should be done cooking just before or at the same time as the steak to prevent the steak from drying out. Time your cooking to allow for this.
- Rough chopping the steak is easiest when it’s firm. If you have time, put it in the freezer for 20 to 30 minutes before chopping. Pat dry to prevent excess moisture when cooking.
- I use nonstick skillets to cook the onion and steak. If you use nonstick pans, you will need more butter or oil to prevent them from sticking.
- Make sure the skillet is very hot when you add the steak. It’s best to add a small test amount at first. If you don’t hear a sizzle, it’s not hot enough. Allow the skillet to heat more.
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