Fearless Knight Steak Sandwich Recipe

Marinate

Place the thinly sliced steak in a shallow bowl or resealable bag. Add 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp salt and 1 tsp freshly ground black pepper. Toss to coat thoroughly. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat grill or skillet

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). If using an outdoor grill, preheat to high. Lightly oil the cooking surface.

Cook steak

Working in a single layer (do not overcrowd), add marinated steak slices to the hot skillet or grill. Cook thin slices for about 45–60 seconds per side until browned with a little char but still tender. Remove cooked steak to a warm plate and keep loosely covered. Repeat with remaining steak.

Sauté onions and mushrooms

In a separate skillet over medium heat, melt 1 tbs unsalted butter with 1 tsp olive oil. Add the thinly sliced onion and cook, stirring occasionally, for 4–5 minutes until starting to soften. Add the sliced mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Continue to cook another 6–8 minutes until onions are golden and mushrooms have released their liquid and browned. Adjust seasoning to taste.

Combine with steak

Return the cooked steak to the skillet with the onions and mushrooms just to warm everything together for 1–2 minutes; toss to combine so steak picks up the caramelized vegetable flavors. Remove from heat.

If using pre-made GladiatorSauce©, stir it and taste. If you prefer a creamier version or need to approximate GladiatorSauce©, mix 1/4 cup of your sauce with 1 tbs mayonnaise to smooth and mellow. Adjust quantity to taste. Keep sauce at room temperature for assembly.

Toast rolls

Butter the cut sides of the hoagie rolls with the reserved 1 tbs unsalted butter. Toast in a skillet or under a broiler for 1–2 minutes until golden and crisp. Watch carefully to avoid burning.

Layer cheese and melt

Place toasted bottom halves of the rolls on a baking sheet. Divide the warm steak, onion and mushroom mixture evenly between the two rolls. Top each portion of steak with two slices of Canadian cheddar. Place under a preheated broiler or in a 350°F (180°C) oven for 1–2 minutes just until the cheese melts—watch closely.

Add sauce and finish

Remove sandwiches from oven. Generously spread GladiatorSauce© on the top halves of the rolls (about 2 tbs per sandwich). Place the top halves onto the cheese-covered steak. Press gently, slice in half if desired, and sprinkle optional chopped parsley over the sauce for color.

Serve immediately hot so the cheese is gooey and the steak is tender. Provide extra GladiatorSauce© on the side for dipping if desired.