Legend Steak Sandwich Recipe

Marinate the steak

In a medium bowl combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Add the thinly sliced steak and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

If steak slices are thicker than 1/8–1/4 inch, pat them dry with paper towels before marinating to help with a good sear.

Heat a large skillet or cast-iron pan over medium heat. Add 1 tbsp olive oil and 1 tbsp butter until butter melts and the fat shimmers.

Add the thinly sliced onion along with 1/4 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until onions are deeply softened and golden brown, 12–15 minutes. Reduce heat if they begin to brown too quickly. Remove onions to a bowl and keep warm.

Return the same skillet to medium-high heat. If pan is dry add 1 tsp oil. Add the marinated steak in a single layer — work in two batches if needed to avoid crowding. Let slices sear undisturbed for 30–45 seconds to develop color, then stir and flip to cook through, about 1–2 minutes total per batch for thin slices. Aim for just cooked through; thin slices cook very quickly.

When steak is almost done, nestle the caramelized onions back into the pan to reheat and mingle flavors for 30 seconds. Taste and adjust seasoning with a pinch of salt or pepper if needed.

While steak rests briefly, whisk together 1/2 cup mayonnaise, 1 tbsp gochujang (or sriracha), 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1 tsp honey, 1/2 tsp smoked paprika, 1/2 tsp lemon juice, 1/4 tsp black pepper and 1/8 tsp salt in a small bowl until smooth and well combined. Taste and adjust heat or acidity as desired.

Preheat broiler or toaster oven. Split the 4 hoagie rolls and butter the cut sides with the softened butter. Place cut-side up and toast under the broiler until golden, 1–2 minutes — watch closely to prevent burning.

Spread about 1 to 1 1/2 tbsp GladiatorSauce© on each bottom roll. Pile an equal portion of the hot sliced steak onto each roll, then spoon warmed caramelized onions evenly over the steak. If using, place a slice of provolone on top of the hot steak so it softens; you may briefly return assembled sandwiches to the broiler (8–12 seconds) to melt the cheese — watch carefully.

Close sandwiches, cut in half if desired, and garnish with a sprinkle of chopped parsley. Serve immediately.