Sandwiches. They are a staple in any American’s diet. Sandwiches can be simple and easy, like peanut butter and jelly on untoasted white bread. They can be complex and require ingredients you don’t even know how to pronounce, much less have on hand in your kitchen. They can be prepared by the greenest of culinary novices or the most celebrated chefs in the world. But what happens when you take a meat that is loved widely by carnivores and nestle it between two pieces of bread? Magic happens. We call this magic a steak sandwich. And what’s better than a steak sandwich? How about a juicy steak sandwich on crispy, grilled garlic bread. The recipe can be found here.
Which cut of beef makes the best steak sandwiches? Tenderness is the key here! According to many culinary experts, quality sirloin steak is the best cut of beef to use for a steak sandwich. Sirloin is packed with flavor and is often marbled to perfection, making it the obvious winner, but ultimately, any tender cut of meat will suffice. Some other great contenders are tenderloin, flank steak, and a host of different types of roasts; even leftover prime rib would make a tasty sandwich. Whether you’re relying on what’s in the fridge, what’s available at your local store, or what will be kindest to your pocketbook, the options are endless for this recipe.
Minced garlic or garlic powder? Well, you must first recognize the difference between the two before deciding which route you’d like to take. Minced garlic is superior to garlic powder in most situations because it is fresher and it has a stronger flavor. So in the case of this recipe, playing up the garlic in the garlic bread with minced garlic instead of garlic powder would seem to be the obvious choice. However, if all you have on hand is garlic powder, fear not. It will still get the job done.
This recipe calls for bolillos to serve as the sandwich bread that will be transformed into garlic bread. Why bolillos? Many reasons. First, bolillos, a white bread recipe popular in Mexico and Central America, is an ideal sandwich bread because of its simplicity. It’s also incredibly versatile. The crust is crunchy while the inside is fluffy and chewy. And it makes for some delicious garlic bread.
Here’s what you’re going to need:
- 2 onions, sliced into strips
- 1-1½ lbs. beef sirloin, thinly sliced
- 2 serrano chiles, sliced (remove stems)
- ½ cup cilantro, chopped
- ⅓ cup mayonnaise
- 2 teaspoons garlic powder (can be substituted with minced garlic)
- 6 bolillos, split
- 6 slices of cheese
Here’s what you’re going to do:
- In a nonstick skillet set to medium heat, cook the onions until caramelized, about 10 minutes. Remove the onions and cover them to keep them warm.
- Add the steak to the skillet in batches to ensure even cooking. Cook each batch for about 2 to 3 minutes or until done, flipping each strip a few times.
- Add the chiles to the last batch of steak and cook them, too.
- In a bowl, combine the cooked steak and chiles with the caramelized onions. Add the chopped cilantro and give it all a toss. Cover the bowl to keep the mixture warm.
- In a separate bowl, mix the mayonnaise and garlic powder and spread it onto the cut sides of the bolillos.
- In a skillet, grill each side of the bolillos until golden brown, about 2 minutes for each side.
- Transfer the bolillos to a plate and fill with the steak mixture. Add desired amount of cheese slices.