Wednesday, August 13, 2014

Loaded Steak Sandwich


Let me repeat that. This recipe is not a replica of the famous Philly Cheesesteak. Considering I'm from Philly originally, I know a good cheesesteak when I come across one. I'm the person that cringes when he is out of town and sees a sad representation of this amazing sandwich.

With that being said, there's nothing like a fully loaded sandwich! I decided to combine some of the things I love into one sandwich. It came out great! Side of chips...and a nap, please.

Loaded Steak Sandwich


12 oz. Steak Tenderloin – Thinly Sliced
1/8 cup Spinach
½ cup Curly Fries – cooked according to package instructions
2 Slices Provolone Cheese
2 Slices Bacon - cooked
¼ cup Caramelized Onion
2 Tablespoons Chipotle Mayo (1 ½ Tablespoon Mayo, ½ Tablespoon Chipotle Seasoning)
1 Teaspoon Butter
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Red Pepper Flakes
Buns (I used toasted Italian roll due to lack of rolls available at the store)
Salt and pepper to taste


1.     Heat 1 tablespoon of Olive oil in a small sauce pan over medium-low heat
2.     Sauté the spinach with the garlic powder and red pepper flakes. Set aside
3.     Preheat oven to 375.
4.     Season the steak with about ½ teaspoon pepper and ¼ teaspoon of salt
5.     In a medium sized pan, heat the remaining olive oil over medium heat.
6.     Cook the beef for about 5 minutes or until only a little pink remains.
7.     Build the sandwich in the following manner
a.     Spread the inside of the bun with butter and then chipotle mayo.
b.     Starting from the bottom, layer the sandwich with spinach, caramelized onion, steak meat, bacon, curly fries and provolone cheese.
8.     Put the sandwich into the oven for about 6 minutes or until the cheese is melted and bread slightly toasted.

9.     Enjoy!