Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rolls & Assembly
Beef & Marinade
Toppings
Method
Beef & Marinade
Marinate the steak
Place the thinly sliced steak in a shallow bowl or zip-top bag. Add minced garlic, olive oil, Worcestershire sauce, white wine (or vermouth), smoked paprika, kosher salt, black pepper, and red pepper flakes if using. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Bring to room temperature
Remove the marinated steak from the refrigerator about 15 minutes before cooking to take the chill off. This helps the meat sear evenly.
Toppings
Caramelize the onions
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 12–18 minutes until soft and golden brown. Reduce heat if onions begin to brown too quickly. Remove from pan and set aside.
Cook the Beef
Sear the steak
Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a light drizzle of olive oil if pan is dry. Add the marinated steak in an even layer (cook in batches if needed to avoid crowding). Sear for 1–2 minutes per side until browned but still tender — thin slices cook quickly. Remove steak to a plate and keep warm.
Rolls & Assembly
Prepare rolls
Slice Portuguese rolls lengthwise, leaving a hinge if desired. Spread 1/2 tablespoon butter on the cut faces of each roll. Toast the rolls cut-side down in a clean skillet over medium heat for 1–2 minutes until lightly browned and buttery.
Assemble sandwiches
Spread 1 tablespoon mayonnaise on the top half of each toasted roll. Divide the seared steak evenly among the rolls, piling it onto the bottom halves. Top the steak with caramelized onions, then place a slice of provolone or mozzarella over the hot meat so it melts slightly. Add pickled jalapeños if using, and squeeze a little fresh lemon juice over the filling to brighten flavors. Sprinkle chopped parsley if desired. Close the sandwich and press gently.
Finish & serve
If you prefer the cheese more melted, return the assembled sandwiches to the skillet for 1 minute per side over medium-low heat, pressing gently with a spatula. Serve immediately while hot.