This is the Ultimate Steak Sandwich your mom warned you about combining tender and juicy steak with two types cheese Wisconsin Sharp Cheddar and Vermont extra sharp white cheddar, ripe tomatoes, hickory smoked bacon, grilled onions and spicy jalapeño peppers on delicious toasted crusty Italian bread dressed with horseradish sauce.
I have a little secret, this girl adores red meat, however, I stopped eating it pretty much a year ago except for special occasions… needless to say when I do decide to have a special occasion, I really go over the top and have something I really consider a treat and do it up right. I want my red meat piled high with tons of goodness and flavorful ingredients and this The Ultimate Steak Sandwich is a perfect example of me really piling the flavor on.
You already know there are several types of wonderful Steak Sandwiches, Cheese Steak, Italian beef, French dip, Roast beef, Beef on weck, and the Steak bomb just to name a few delicious versions we have all come to know and have grown to love here in the good ole United States. Each of the sandwiches listed has a unique and tasty variation of Steak Sandwich goodness that many of us have enjoyed over the years.
Do you know, according to the Library of Congress, the first steak sandwich sold in the United States was at Louis’ Lunch of New Haven, Connecticut? This tasty idea was served over 100 years ago at Louis’ Lunch, which opened in 1895 and has been passed through the Lassen family for four generations. Below you won’t find their 100-year-old recipe for Steak Sandwiches– you will find my favorite recipe and simple to follow instructions for mine.
The Ultimate Steak Sandwich
- 1 tablespoon peanut oil
- 32 ounces sirloin steak, 2 pounds
- steak seasoning, to taste
- kosher salt, to taste
- fresh ground peppercorns, to taste
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- kosher salt, to sweat onions
- 2 sliced plum tomatoes
- 4 Vermont extra sharp cheddar, slices halved
- 4 Wisconsin sharp cheddar, slices
- 8 slices crisp hickory smoked bacon, chopped
- 2 jalapeño peppers, sliced
- 1 loaf Italian bread, divided by 4
- 1-2 tablespoons unsalted butter softened
- horseradish sauce
- Heat a large cast iron grilling pan on medium-high heat, add 1 tablespoon peanut oil (olive oil burns at high heat) Season steak with steak season, kosher salt, and fresh ground peppercorns to taste. Place sirloin steaks on hot grilling pan, do not move once placed for about 6 minutes, flip over continue to cook for another 6 minutes. Remove from heat, place on cutting board and let rest 15 minutes.
- Meanwhile, using same cast iron skillet preheat cast iron skillet to medium heat, place 1 tablespoon of unsalted butter in skillet allow butter to melt, place sliced onions in skillet and arrange evenly, add kosher salt to help sweat onions. Do not move onions for about 6 minutes, then flip onions and continue cooking till caramel colored. Remove from heat and set to the side.
- Preheat oven to 400 degree
- Slice sirloin steak into thin strips and set to side till ready to assemble the steak sandwiches. (Meat may still be a bit pink it will continue to cook in oven)
- Divide loaf of crusty Italian bread into 4 equal parts, split in half (top and bottom) using 1-2 tablespoons of butter divided among 4 slices butter top halves of bread only, place on metal baking sheet separately from bottoms crust side down.
- Begin assembling sandwich by placing Wisconsin sharp cheddar on all bottoms, divide sirloin into 4 servings, place on top of cheddar, add a layer of grilled onions, sliced tomatoes, add 1 halved slice of white cheddar, 1/4 of chopped hickory smoked bacon, remain half slice of white cheddar, jalapeño pepper slices and place in 400 degrees oven till top is toasted and cheese has melted (about 5-7 minutes) remove from heat, add horseradish sauce to taste and place toasted tops on the steak sandwiches.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.