A Steak Sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared then served on bread, toasted bread, or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, Coleslaw, and French Fries.
In Australia a steak sandwich is made much like a traditional Australian Hamburger with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato sauce (tomato ketchup). Cheese, a fried egg, fried bacon or grilled pineapple might also be added.
In some establishments the sandwich will be constructed on slices of bread, which are toasted on only one side while other establishments serve it on the same roll (bun) as is used for hamburgers. Some establishments call this a Steak Burger.
A Cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favourite foods of the city of Philadelphia, Pennsylvania. Though it can be found in most parts of the U.S., it is still usually labeled or advertised as a “Philadelphia” or “Philly Cheesesteak”, even if it is prepared in a manner different from that customary in the city. Variations include the type of condiments, including but not limited to, grilled onions and capsicums, the type of cheese used, or the type of roll.
An Italian Beef Sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style Giardiniera or sauteed, green peppers. Despite the name, it is almost completely unknown in Italy.
A French Dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a French roll or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S., the sandwich originated in Los Angeles, California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.
Refer to French Dip
Roast Beef Sandwich
A Roast Beef Sandwich is a sandwich that is made out of sliced roast beef. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted cheese.
Beef on Weck
A Beef on Weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a Kummelweck Roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.
A Steak Bomb is a hot submarine sandwich consisting of slices of steak with salami and melted provolone cheese under grilled onions, sautéed red and green capsicums, mushrooms, and peppered shaved steak all on a grilled submarine sandwich roll although there are other variations that include pepperoni, sliced ham, capicola, or even bacon. It is considered an offshoot of a cheesesteak sandwich. It is most closely associated with the New England region of the United States.
Other Steak Sandwich Variations
Alternatives to the standard beef steak sandwich include :
- 4 beef rump steaks ( 150 - 175 g each)
- 1 large onion, halved and sliced
- 2 tablespoons oil
- salt and pepper, to taste
- 8 slices toast bread
- 2 cups shredded lettuce
- 2 large tomatoes, sliced
- tomato sauce ( or tomato ketchup or barbecue sauce )
- Preheat the barbecue plate or grill pan to a medium heat.
- Dip the onion rings into a bowl of about 1 tablespoon of the cooking oil to coat and then place onto the barbecue plate. Cook until softened and lightly golden (about 5 minutes). Remove the onion rings and cover to keep warm.
- Brush steaks with remaining oil and season with salt and pepper (or maybe try our Outback Restaurant Steak Seasoning ).
- Grill or fry for 2 minutes on each side for medium or until cooked to your liking (see Degrees of Doneness). Remove to a plate and cover to keep warm.
- Grill both sides of the toast bread for 30 seconds to 1 minute or until toasted to the desired colour. Butter one side of each slice of bread.
- Top the toasted bread bases with toppings in the following order : Shredded lettuce, tomato slices, grilled steak, sauce of choice, fried onion and top it off with another slice of toast.
Try adding beetroot slices
For a fancy look use baby rocket leaves instead of the shredded lettuce
Cheese, a fried egg, fried bacon or grilled pineapple might also be added.
Use mayo instead of tomato sauce - ⅓ cup mayonnaise and 1 crushed garlic clove - combine the mayonnaise and crushed garlic in a small bowl.