Steak Sandwich Recipe

Make the marinade

In a shallow dish or zip-top bag combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp Worcestershire sauce, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp black pepper and 1/2 tsp kosher salt. Stir or shake to combine.

Marinate the steak

Place the 1 lb flank or skirt steak in the marinade, pressing the marinade to coat both sides. Marinate in the refrigerator 30 minutes to 2 hours (30 minutes for quicker service, 2 hours for more flavor). Remove steak from fridge 15 minutes before cooking to come toward room temperature.

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs vegetable oil and swirl. Remove excess marinade from steak and pat dry with paper towels. Sear steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. Transfer steak to a cutting board and tent with foil; rest 8–10 minutes.

Slice the steak

Against the grain, slice the rested steak thinly on the bias into strips about 1/4-inch thick. Keep warm.

Caramelize / soften the onions

While steak rests, slice 1 medium yellow onion into 1/4-inch rings or half-moons. In a medium skillet over medium heat add 1 tbs butter and 1 tbs vegetable oil. Add onions and a pinch of salt and cook, stirring occasionally, until soft and browned, about 10–12 minutes. If they begin to brown too quickly, reduce heat slightly. Remove from pan and keep warm.

Prepare the rolls

Split 2 hoagie rolls lengthwise leaving one side attached if desired. Lightly butter the cut sides with the softened butter. If you like the rolls toasted, place them cut-side down in the hot skillet for 1–2 minutes until lightly golden, or toast in a 375°F / 190°C oven for 4–5 minutes.

Build the sandwiches

Spread 1 tbs spicy brown mustard across the bottom half of each toasted roll (adjust to taste). Pile an even portion of sliced steak onto each roll. Top the hot steak immediately with 2 oz (approx.) sliced fresh mozzarella per sandwich so the residual heat slightly melts the cheese. Add a generous spoonful of the cooked onions on top of the cheese. Finish with about 1 cup arugula per sandwich (split between two sandwiches as noted earlier) and season arugula lightly with a pinch of salt and 1/8 tsp black pepper if desired. Close the roll and press gently.

Optional finish

If you prefer the cheese fully melted, place assembled sandwiches open-faced on a baking sheet and broil 1–2 minutes until cheese is bubbling—watch closely to avoid burning.

Prepare the potatoes

Cut 2 large russet potatoes into 1/3–1/2-inch sticks. Place fries into a bowl and cover with 4 cups cold water. Soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Cook the fries (pan-roast or shallow fry)

For stovetop: heat 1 cup canola/vegetable oil in a heavy skillet over medium-high heat to about 350°F (if you have a thermometer). Add a single layer of dried potato sticks (don't overcrowd) and cook, turning occasionally, until golden and crisp, 6–10 minutes. Transfer to a paper towel-lined tray and season with 1 tsp salt and 1/4 tsp black pepper. For oven-roasted alternative: toss dried fries with 1 tbs oil, spread on a parchment-lined sheet, roast at 425°F / 220°C for 25–30 minutes, turning once, until golden; season with salt and pepper.

Serve fries

Keep fries warm while finishing sandwiches and serve alongside the steak sandwiches.

Cut sandwiches in half if desired and serve immediately with fries. Provide extra spicy mustard or ketchup at the table.