Steak Sandwich Recipe

Trim and season

Pat the hanger steak dry with paper towels. Trim any excess silver skin or large pieces of fat. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper; let rest at room temperature for 20–30 minutes while you prepare other components.

Cook

Heat a heavy cast-iron skillet or grill pan over high heat until very hot (2–4 minutes). Add 1 tablespoon neutral oil and swirl to coat. Sear the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), adjusting time for thickness. For an extra-charred exterior, hold edges briefly. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly against the grain.

Slice onion and prep peppers

While steak rests, cut the yellow onion into 1/4-inch thick rings or half-rings. Leave shishitos whole; discard any with soft spots. Toss onion and shishitos with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Grill or pan-roast

In the same hot skillet (wipe out excess fat if needed) or on a grill, add the onions and cook over medium-high heat until deeply browned and softened, about 8–10 minutes, stirring occasionally. In the last 4–6 minutes, add shishitos and continue to cook until blistered and lightly charred, about 4–6 minutes more. Remove from heat and set aside.

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Sprinkle in 2 tablespoons flour and whisk constantly for 1–2 minutes until bubbly and lightly golden (cook out raw flour taste).

Finish sauce

Gradually whisk in 1 cup whole milk until smooth. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 3–5 minutes. Reduce heat to low and whisk in 1 cup grated sharp cheddar and 2 tablespoons softened cream cheese until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp hot sauce, 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally (do not boil).

Toast rolls

Split the 2 rolls horizontally. Butter the cut sides with 1 tablespoon unsalted butter. Toast cut-side down in a skillet over medium heat until golden and crisp, about 2–3 minutes.

Slice steak and assemble

Thinly slice the rested hanger steak against the grain. Divide sliced steak between the two rolls. Top each with a generous portion of grilled onions and blistered shishitos. Spoon warm cheese sauce over the steak and peppers to your liking (about 1/4–1/3 cup sauce per sandwich). Sprinkle with chopped fresh parsley if using. Close sandwiches, press lightly, slice in half and serve immediately.