The Best Ever Beef Sandwich
This will probably be the best beef sandwich that you've ever tasted. Toasted bread rolls are spread with a garlic-Parmesan mayonnaise and filled with succulent steak, sauteed onions and mozzarella cheese. Don't forget your bib!
Ingredients
Serves: 4
- 4 hard rolls, split
- 125ml mayonnaise
- 3 cloves garlic, finely chopped
- 1 tablespoon Parmesan cheese
- 3 tablespoons olive oil
- 900g sirloin steak, thinly sliced
- 1 large onion, sliced and quartered
- 1 pinch coarse sea salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon liquid smoke
- 8 slices mozzarella cheese
- 1/2 teaspoon Italian herb seasoning
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 260 C / Gas 10. Toast the rolls on a baking tray in the oven while it is preheating. Mix together the mayonnaise, garlic and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
- Heat olive oil in a large frying pan over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
- Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 1 slice mozzarella cheese and sprinkle with Italian herb seasoning. Place the tops on the sandwiches.
- Bake the sandwiches on a baking tray in the preheated oven until the cheese is melted, about 5 minutes.
Ingredients
Liquid smoke flavouring can be purchased in speciality shops or online.
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Reviews & ratings
Average global rating:
(134)
Reviews in English (98)
OMG! What a great steak sandwich! The garlic/parmesan mayo is awesome! I got away with using Hellman's lite mayo and it was still really good. I can see many uses for it. Instead of round steak I used sirloin and slightly froze it to get the steak thinly sliced. I used a vidalia onion, cut up a green pepper and added that to the mixture. I used a bit more sea salt, Worcestershire and liquid smoke (just another dash). And, even though I had the garlic mayo I did add a bit of garlic to the steak, onion, and green pepper mixture - just a little out of habit. We got some really great rolls for these and the provolone cheese just put it all over the top! Thanks for a great recipe! - 20 Jun 2010 (Review from Allrecipes US | Canada)
This was GREAT! I did have to add a little extra salt and worcestershire sauce to the meat while it was cooking, but that's just a personal preference. I also added tomato after it was baked, but again, that was a personal preference. We LOVED the garlic parmesan mayo and I think next time I would even add a little more parm. cheese. I think this would also be great with some sauteed mushrooms too. I will definately be making this one again! Thanks for sharing. - 17 Jun 2010 (Review from Allrecipes US | Canada)
I did not try this myself but my two boys and husband thought this was quite tasty. My husband thought it was perfect, actually and he loved the Not difficult at all and fed my three boys quite well. The portion sizes were exact, making two smaller filled hoagie rolls and two very full filled hoagie rolls. Next time I try this, I'd like to add in sliced red or green pepper to stretch it a little for myself. Four portions fed three people in this house. - 08 May 2011 (Review from Allrecipes US | Canada)