Pork Steak Sandwich Recipe
Make Pork Steak Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Onions & Peppers
Sauce & Spread
Bread & Assembly
Method
Pork & Marinade
- 1
Prepare marinade
In a shallow bowl or zip-top bag combine 2 tbs olive oil, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, 1 tsp black pepper and 3 tsp kosher salt. Whisk to dissolve the sugar and salt.
- 2
Marinate pork
Pat the pork steaks dry with paper towels. Place the steaks in the bowl or bag and coat thoroughly with the marinade. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after marinating.
- 3
Cook pork
Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add a drizzle of neutral oil if the pan is dry. Remove pork from marinade, letting excess drip off, and sear steaks 3–4 minutes per side (for 1/2-inch steaks) until a deep golden crust forms and internal temperature reaches 145°F (63°C). Reduce heat if crust is browning too quickly. Transfer cooked steaks to a cutting board and let rest 5 minutes before slicing thinly against the grain into sandwich-ready pieces.
Onions & Peppers
- 4
Sauté vegetables
While the pork rests, heat a skillet over medium heat. Add 1 tbs butter and 1 tsp olive oil. When butter melts, add the sliced onion and red pepper. Season with 1 tsp salt and 1 tsp black pepper. Cook, stirring occasionally, 8–10 minutes until vegetables are soft and edges are lightly caramelized. If you prefer more color, increase heat to medium-high for the last 2 minutes.
Sauce & Spread
- 5
Make spread
In a small bowl combine 1 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp hot sauce (if using) and 1 tsp lemon juice. Stir until smooth and taste; adjust seasoning to taste. This spread will add moisture and tang to the sandwich.
Bread & Assembly
- 6
- 7
Assemble sandwiches
Spread the mayonnaise mixture on both cut sides of each roll. Layer the bottom with sliced pork, dividing evenly between the two rolls. Top pork with sautéed onions and peppers, then add a slice of cheddar or provolone to each sandwich so the residual heat melts it slightly. Sprinkle optional chopped parsley over the top. Close sandwiches and press gently, slice in half if desired, and serve immediately.
- 8
Serving suggestion
Serve warm with pickles, potato chips, or a simple green salad. Leftover pork keeps 2–3 days refrigerated and reheats well.