Name: Shaved Steak Sandwiches
Total time: 50 min
Ingredients: 3 tablespoons vegetable oil , divided; 2 onion , chopped; ¾ teaspoon table salt , divided; 2 pounds shaved steak; ⅛ teaspoon pepper; ¼ cup grated Parmesan cheese; 8 slices white American cheese (8 ounces); 4 (8‐inch) Italian sub rolls , split lengthwise, toasted, if desired

Why This Recipe Works

Shaved steak sandwiches are a mainstay of delis, food trucks, and diners everywhere, and no wonder. Who doesn’t love thinly shaved beef quickly cooked on a griddle and then layered into rolls with thinly sliced cheese? To adapt this recipe for the home kitchen and a skillet, we had to make a few adjustments. We skip the tedious step of shaving the meat by hand and use preshredded steak from the meat counter instead. To best approximate the spacious griddle typically used in sandwich shops, we cook the meat in two batches in a nonstick skillet and drain off any excess moisture before giving it a final sear. Finally, to bind it all together, we let slices of American cheese melt into the meat, along with a bit of grated Parmesan to boost its flavor.

Before You Begin

For the best results, look for fresh shaved rib-eye or sirloin steak; avoid frozen shaved steak. An equal weight of sirloin steak tips, trimmed, cut into 1½-inch pieces and pounded very thin can be substituted. Top these sandwiches with chopped pickled hot peppers, sweet relish, or hot sauce.

Instructions

Heat 1 tablespoon vegetable oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add 2 chopped onions and ¼ teaspoon table salt and cook, stirring frequently, until well browned and softened, 6 to 12 minutes; transfer to bowl.

Heat 1 tablespoon vegetable oil in now-empty skillet over high heat until just smoking. Add 1 pound shaved steak in even layer and cook, without stirring, until well browned on first side, about 5 minutes. Stir and continue to cook until meat is no longer pink, about 2 minutes. Transfer meat to colander set in large bowl. Wipe skillet clean with paper towels. Repeat with remaining 1 tablespoon vegetable oil and remaining 1 pound shaved steak.

Drain excess moisture from meat, discarding any liquid in bowl. Return meat to again-empty skillet and add onions, remaining ½ teaspoon table salt, and ⅛ teaspoon pepper. Cook over medium heat, stirring constantly, until mixture is heated through, about 2 minutes. Reduce heat to low, sprinkle with ¼ cup grated Parmesan cheese, and shingle 8 slices white American cheese over meat. Allow cheeses to melt, about 2 minutes. Divide mixture evenly among 4 (8‐inch) split and toasted Italian sub rolls. Serve.