Build Your Own Sandwich Recipe

Slice and butter

Split the buns or rolls horizontally. Spread about 1 tablespoon of butter across the cut face of each half (total 2 tbs).

Heat a skillet over medium heat. Place the buttered cut sides down and toast until golden brown and crisp, about 1–2 minutes. Remove and set aside on a plate.

Cook sausage patties

If raw: heat a nonstick skillet over medium heat. Add the sausage patties and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and edges are browned. If using pre-cooked, reheat 2–3 minutes per side until hot and browned. Remove and keep warm.

Cook steak canadian

In the same skillet over medium-high heat, add a teaspoon of oil if needed. Add the thinly sliced steak in an even layer, season lightly with salt and pepper, and sear 1–2 minutes, toss, then cook another 1–2 minutes until browned and warmed through. If you prefer cheesesteak-style, lay cheese on top of the steak in the pan, cover briefly to melt 30–60 seconds. Remove and keep warm.

Heat a separate nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. Place the shredded/hash brown mixture into the pan and press down firmly with a spatula to form a thin patty (about the diameter of the bun). Season the top with 1/8 tsp black pepper and 1/4 tsp salt.

Cook undisturbed 3–4 minutes until the bottom is deeply browned and crisp. Flip carefully and cook an additional 3 minutes until both sides are golden and the center is cooked through. Transfer to a paper towel-lined plate to drain briefly.

Spread mayonnaise on the bottom bun, and mustard and ketchup on the top bun (or arrange condiments to taste).

Place components in this suggested order (adjust as desired): bottom bun, smashed brown patty, sausage patty, cheddar slice (or melted over the steak), steak canadian, optional tomato/onion/lettuce/pickles, top bun.

If you melted cheese on the steak earlier, remove steak with melted cheese directly onto sandwich. Press gently, then serve immediately while hot.

Cut sandwich in half if desired and serve with additional ketchup or hot sauce. Refrigerate any leftovers in an airtight container for up to 2 days; reheat gently in a skillet or oven to preserve crispness of the smashed browns.