Description
Cheesy Beef Sandwich
Ingredients:
1 lb beef (thinly sliced, like ribeye or flank steak)
4 hoagie rolls (or sesame sub rolls)
2 tablespoons olive oil
1 onion (sliced)
2 cloves garlic (minced)
1/4 cup Worcestershire sauce
Salt and pepper to taste
2 cups shredded provolone cheese
1 tablespoon butter
Instructions:
Prepare the Beef:
Heat olive oil in a skillet over medium heat. Add the thinly sliced beef, seasoning with salt and pepper. Cook for 3-4 minutes until browned.
Remove the beef from the pan and set aside. In the same pan, add the sliced onions and cook for about 5 minutes until softened. Add garlic and cook for another minute until fragrant.
Make the Sandwich Filling:
Return the beef to the pan with the onions and garlic. Add Worcestershire sauce, stirring to combine. Let it cook for another 2-3 minutes to absorb the flavors.
Toast the Rolls:
Preheat the oven to 350°F (175°C). Slice the hoagie rolls in half and spread a little butter on the cut sides. Place them on a baking sheet and toast them in the oven for 5-7 minutes until golden and crispy.
Assemble the Sandwich:
Once the rolls are toasted, spoon the beef and onion mixture onto the rolls. Top generously with shredded provolone cheese. Return to the oven for 2-3 minutes, just until the cheese melts and becomes bubbly.
Serve:
Serve hot and enjoy the cheesy, savory goodness of this beef sandwich!
This cheesy beef sandwich is perfect for a hearty meal, packed with flavor from the juicy beef and melted cheese. Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your beef is partially frozen for easier, paper-thin slicing. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Season the beef strips liberally with salt and pepper before adding them in a single layer, working in batches to avoid steaming. Once browned, remove all beef. Reduce heat to medium, add the onions, and cook until deeply caramelized, about 10-12 minutes, for maximum sweetness. Add garlic for the final 60 seconds. Return beef and any juices to the pan, add Worcestershire sauce, and stir to coat thoroughly.
Serving Suggestions
This hearty sandwich is a meal in itself but can be elevated with simple sides. Serve with a crisp dill pickle spear and a handful of kettle-cooked potato chips for contrasting texture. For a lighter option, pair with a simple green salad tossed in a tangy vinaigrette to cut through the richness. To make it a party platter, prepare the beef filling in a slow cooker and set out rolls, cheese, and toppings like giardiniera or hot peppers for a build-your-own sandwich bar.
How-to Summary
Quickly slice beef while cold. Sear beef in batches and set aside. Caramelize onions in the same pan, add garlic. Combine beef, onions, and Worcestershire sauce. Butter and toast halved rolls. Load rolls with beef mixture, top with cheese, and melt under a broiler or in the oven. Serve immediately.
Frequently Asked Questions
Can I use a different cut of beef? Yes. While ribeye is ideal for tenderness, flank or skirt steak work well if sliced very thinly against the grain. You can also use pre-sliced stir-fry beef for convenience.
How can I make this ahead of time? Prepare the beef and onion filling completely, cool, and store in the fridge for up to 2 days. Reheat gently before assembling and melting the cheese on fresh-toasted rolls.
What cheese can I substitute for provolone? Swiss, mozzarella, or a sharp white cheddar are excellent substitutes. For a more decadent sandwich, use Cheez Whiz or a homemade cheese sauce.
How do I prevent a soggy sandwich? The key is to toast the rolls thoroughly to create a moisture barrier. Also, avoid over-saucing the filling; ensure the Worcestershire sauce is mostly absorbed or cooked off.
Can I cook this in a slow cooker? Absolutely. Add sliced onions, beef, and Worcestershire to a slow cooker on low for 6-8 hours. Shred the beef before serving. This method yields incredibly tender meat.
Common Mistakes to Avoid
- Overcrowding the Pan: Crowding the skillet steams the beef instead of searing it, leading to grey, tough meat. Cook in batches.
- Undercooking Onions: Raw or undercooked onions can be harsh. Take the time to cook them until soft and sweet for a better flavor base.
- Using Cold Rolls: Always toast or warm your rolls. A cold, soft roll will quickly become soggy under the hot, juicy filling.
- Overloading with Cheese: While cheesy is the goal, piling on too much cheese can overwhelm the beef flavor and make the sandwich greasy.
Conclusion
This cheesy beef sandwich is a masterclass in comfort food, combining savory, juicy beef with sweet onions and melted provolone. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality sandwich at home with minimal effort. It’s a versatile recipe perfect for weeknight dinners or casual entertaining. The key lies in the quality of ingredients and the technique of building layers of flavor. Give this recipe a try for a reliably delicious and deeply satisfying meal that everyone will love.