Steak Sandwich Recipe

Mix spread

In a small bowl, combine softened cream cheese, chopped pimentos, mayonnaise, hot sauce (if using), 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and homogenous. Refrigerate while you prepare the rest so flavors meld.

Season steak

Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil, then season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder. Let rest at room temperature for 15 minutes.

Grill or pan-sear

Heat a cast-iron skillet or grill over high heat until very hot. Add a drop of oil to the pan if using. Sear the steak 3-4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), adjusting time for thickness and desired doneness. For a thicker cut, finish in a 400°F oven for a few minutes. Remove steak to a cutting board and tent with foil; rest 5–8 minutes.

Slice steak

After resting, slice steak thinly against the grain into bite-sized strips. Toss slices lightly with 2 tablespoons steak sauce so they’re coated but not soggy.

Caramelize onions

While the steak rests, thinly slice the onion. In the same skillet over medium heat, add 1 tablespoon butter. Add sliced onion and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until softened and golden-brown. If they brown too quickly, reduce heat. Remove from pan and keep warm.

Prepare bread

Butter the cut sides of the bread or bagel halves with 1 tablespoon butter. Heat a clean skillet or griddle over medium heat.

Grill

Place buttered sides down and grill 2–3 minutes until golden and crisp. Remove and keep warm.

Spread and layer

Spread about 2 tablespoons of the pimento cream cheese on the bottom piece of grilled bread (or one half of the bagel). Arrange half of the sliced steak on top, then a portion of the caramelized onions, and 2 slices of cheddar cheese. Add remaining steak if desired and drizzle an additional 1 tablespoon steak sauce over the meat. Sprinkle with half of the chopped chives.

Finish and serve

Place the top bread half on sandwich. If you’d like the cheese melted more, return assembled sandwich to the pan for 1–2 minutes on low with a lid until cheese softens. Cut in half and serve immediately with seasoned hash browns. Garnish with remaining chives.

Heat and season

While steak is resting and onions are cooking, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. When hot, add the 2 cups shredded hash browns in an even layer. Sprinkle with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp onion powder.

Sear and flip

Press down with a spatula and cook undisturbed 4–6 minutes until the bottom is golden-brown and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook another 4–6 minutes until crisp and cooked through. Adjust heat as needed to avoid burning.

Finish

Transfer hash browns to a plate lined with paper towel to drain briefly, then keep warm. Serve alongside sandwich.