Revolution Steak Sandwich Recipe

Marinate steak

Place the thinly sliced steak in a shallow bowl or zip-top bag. Add olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper and kosher salt. Toss to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Bring back to room temperature for 20 minutes before cooking if refrigerated.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tsp vegetable oil and swirl to coat. Working in a single layer (do not overcrowd), add half the steak slices, spreading them out so they contact the pan. Sear 30–60 seconds per side until browned but still tender (thin slices cook quickly). Remove to a plate and keep warm. Repeat with remaining steak.

In the same skillet used for the steak, reduce heat to medium. Add 1 tbsp butter. Once melted, add the sliced onion and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, for 6–8 minutes until soft and beginning to caramelize.

Add the sliced mushrooms to the onions and increase heat to medium-high. Cook another 4–6 minutes until mushrooms have released moisture and browned. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Stir in sliced jalapeños and cook 1–2 minutes more to warm and slightly soften (longer if you want milder heat). Transfer vegetables to the plate with the steak to keep warm.

In a small bowl, combine mayonnaise, minced chipotle in adobo, lime juice, smoked paprika, garlic powder and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding more minced chipotle or balance with a little extra mayo or lime if too spicy. Chill until ready to assemble.

Preheat broiler or a clean skillet. Split hoagie rolls and spread softened butter on cut sides. Toast under broiler or in skillet butter-side down until golden and crisp, about 1–2 minutes under broiler or 1–2 minutes in skillet.

Divide the warm steak evenly among the toasted rolls. Top each portion of steak with the warm onion-mushroom-jalapeño mixture, distributing evenly. Lay 1–2 slices of Canadian cheese over the filling while still hot so it melts; if needed, place sandwiches under the broiler for 30–45 seconds to finish melting the cheese—watch closely to avoid burning.

Spread about 1 to 1.5 tbsp chipotle aioli on the top halves of each roll (adjust to taste). Close the sandwiches and press gently to compact. If using, garnish with chopped cilantro or a few pickled jalapeños inside or alongside.

Slice each sandwich in half if desired and serve immediately while hot.