Steak Sandwich

History

Steak sandwiches appear across many cultures — from the Philly cheesesteak to Argentina's lomito — but the classic American steak sandwich emerged in steakhouses and diners in the early 20th century as a way to serve a hearty, affordable meal. Thin-cut or sliced grilled steak on a crusty roll with sautéed onions, mustard or horseradish became a staple of bars, sports stadiums and lunch counters across the country.

Ingredients

• Ciabatta roll or hoagie roll
• Ribeye or sirloin steak (6–8 oz)
• Yellow onion, thinly sliced
• Green bell pepper, sliced (optional)
• Provolone or cheddar cheese
• Butter
• Dijon mustard or horseradish sauce
• Arugula or lettuce
• Salt and black pepper

How to Make

1. 1Season steak generously with salt and pepper. Let rest at room temperature 20 minutes.
2. 2Sauté sliced onions (and peppers if using) in butter over low heat for 20–25 minutes until deeply caramelized.
3. 3Grill or sear steak in a cast-iron pan over high heat — 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
4. 4Split and toast the roll.
5. 5Spread mustard or horseradish on the bottom half. Layer with arugula, sliced steak, caramelized onions and cheese.
6. 6Press briefly under a broiler to melt the cheese. Close and serve.

Known for it

• 
  Pat's King of SteaksPhiladelphia, PA