The Inspiration Behind the Best Steak Sandwich

For a long time, my relationship with television was quite casual. During the day, with the constant energy of Peppa Pig, Frozen, or Cars filling the background, finding a moment to sit and truly watch anything was a luxury I rarely afforded myself. My focus was always on the kitchen, on creating, and on the daily rhythm of life.

However, evenings have become a different story. As the kids settle down and the house quiets, I often find myself catching up on work. It was during these late-night sessions that I started turning on the TV, half-watching a show as I typed away. What began as a casual habit quickly evolved into a full-blown addiction to a growing list of captivating series. Suddenly, my evenings were filled with thrilling narratives and engaging characters, offering a much-needed escape after a busy day.

This newfound love for evening entertainment, though, comes with its own set of complications. To keep up with all my favorite shows, it’s not just about having a TV anymore. We’ve accumulated quite the collection of streaming services – regular programming, DVR, Netflix, Hulu, and even Blockbuster online (yes, it’s a little crazy!). It feels like if we can’t find it across these platforms, it simply doesn’t exist. But in truth, it ensures I always have something to keep me entertained, offering a perfect backdrop to my evening tasks.

Among the many shows on my DVR, “The Rachael Ray Show” holds a special place. I’ve found that whenever my culinary motivation wanes or my desire to experiment in the kitchen starts to dim, watching an episode or two instantly reignites that spark. Her infectious enthusiasm and clever recipes always inspire me to roll up my sleeves and get cooking. I maintain an ongoing list of Rachael Ray recipes – from both her show and magazine – that I’m eager to try.

It was while sifting through this list the other day that I stumbled upon the recipe for these incredible **Salsa Verde Steak Sandwiches**. My immediate reaction was pure excitement. Homemade salsa verde? Thinly sliced, perfectly cooked steak? Gooey, melted cheese? All nestled between slices of delicious bread? I was instantly sold. It promised to be a hearty, flavorful, and truly satisfying meal, perfectly aligning with my craving for something both comforting and exciting.

Crafting the Perfect Homemade Salsa Verde

Don’t let the idea of making your own salsa verde intimidate you. I promise, the process is straightforward, and the result is profoundly delicious. I’ve often struggled to find a store-bought salsa verde that truly captures the fresh, tangy, and subtly spicy flavors I love. That’s why I’m a firm believer in the superiority of homemade. Once you taste the difference, you’ll understand why it’s worth the minimal effort.

Our salsa verde begins with roasting tomatillos until they are beautifully charred and softened, which brings out their natural sweetness and depth of flavor. This simple step elevates the salsa from good to extraordinary. Blended with aromatic ingredients like garlic, onion, cumin, coriander, and fresh cilantro, and finished with a hint of honey for balance, this salsa verde isn’t just a condiment; it’s a cornerstone of the sandwich’s success. It adds a vibrant, zesty kick that cuts through the richness of the steak and cheese, creating a perfectly balanced bite every time.

Assembling Your Ultimate Steak Sandwich

When it came to serving these delightful sandwiches, I opted for a sliced baguette for the adults, appreciating its crusty texture and ability to hold up to the generous fillings. For the younger members of the family, I thoughtfully swapped the baguette for softer buns, ensuring everyone could enjoy this fantastic meal without any fuss. The adaptability of this recipe is one of its many charms.

Each sandwich is generously piled with succulent, thinly sliced flank steak, which has been seared to perfection. The key to tender steak in a sandwich lies in slicing it against the grain and ensuring it’s not overcooked. We then top this flavorful steak with a generous layer of Monterey Jack cheese, which melts beautifully under the broiler, creating a wonderfully gooey texture that complements the other components.

Finally, a lavish drizzle of our homemade salsa verde brings everything together, infusing each layer with its bright, herbaceous, and slightly piquant notes. The combination is simply irresistible – a symphony of textures and flavors that will have you reaching for another bite. And now, as I reflect on this amazing dish, I can’t help but think that this is truly the perfect meal to savor while enjoying your favorite show, transforming an ordinary evening into a delicious culinary experience!

Salsa Verde Steak Sandwich Recipe

Salsa Verde Steak Sandwiches

Author: Deborah Harroun

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

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Hearty and filling, these Salsa Verde Steak Sandwiches are piled with cooked steak, cheese and a homemade salsa verde sauce.

Ingredients

• 1 1/2 lbs. flank steak
• 6 large tomatillos
• Extra virgin olive oil
• Salt and pepper, to taste
• 4 tablespoons vegetable oil, divided
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1 cup beef broth
• 4 oz can diced green chiles
• 1/4 cup cilantro, fresh
• 1 teaspoon honey
• 2 tablespoons Worcestershire sauce
• 4 hoagie rolls or a baguette cut into sandwich sizes
• 2 cups shredded Monterey Jack cheese

Instructions

1. Preheat the oven to 450°F (230°C). Place the flank steak in the freezer for 10 minutes. This firms it up slightly, making it much easier to slice thinly against the grain.
2. Remove the husks from the tomatillos, rinse them clean, and place them on a baking sheet. Drizzle with a little extra virgin olive oil and sprinkle generously with salt and pepper. Roast in the preheated oven until the tomatillos are charred and softened, approximately 20 minutes.
3. While the tomatillos roast, heat 3 tablespoons of the vegetable oil in a cast iron skillet or large pan over medium-high heat. Add the chopped onion, minced garlic, ground cumin, ground coriander, and dried oregano. Sauté, stirring occasionally, until the onions are tender and translucent, about 10 minutes.
4. Pour in the beef broth and bring the mixture to a simmer. Continue to cook until the broth has reduced by half, concentrating the flavors.
5. Once roasted, transfer the tomatillos to a food processor. Add the diced green chiles, fresh cilantro, and honey. Process until the mixture is pureed and smooth, forming your homemade salsa verde.
6. Add the freshly made salsa verde to the onion mixture in the skillet. Reduce the heat to low and let it gently simmer while you prepare the steak.
7. Remove the steak from the freezer and slice it very thinly against the grain. This is crucial for tenderness.
8. Heat the remaining 1 tablespoon of vegetable oil in a clean cast iron skillet or large pan over high heat until shimmering. Working in a few batches to avoid overcrowding the pan, add the thinly sliced meat and quickly toss to sear and cook through. Flank steak cooks quickly when thinly sliced, so be mindful not to overcook it.
9. Once all the steak is cooked, return all the meat to the pan. Season with additional salt and pepper to taste, and stir in the Worcestershire sauce, ensuring the steak is evenly coated.
10. Turn on your oven’s broiler. Divide the flavorful steak mixture evenly among your hoagie rolls or baguette slices. Top each sandwich generously with the shredded Monterey Jack cheese.
11. Arrange the open-faced sandwiches on a baking sheet and place them under the broiler. Broil for 1-3 minutes, or until the cheese is beautifully melted and bubbly. Watch carefully to prevent burning.
12. Carefully remove the sandwiches from the oven. Spoon a generous amount of the warm homemade salsa verde over the melted cheese and steak. Place the top bun on each sandwich and serve immediately. Enjoy your hearty and delicious Salsa Verde Steak Sandwiches!

Recipe Notes:

This recipe was adapted from “Every Day with Rachael Ray,” June 2013 edition, with minor adjustments for enhanced flavor and preparation.

Keywords: sandwich recipe, steak sandwich, salsa verde, homemade sauce, easy dinner

Tips for Success & Flavor Enhancements

Choosing the Right Steak

Flank steak is an excellent choice for these sandwiches due to its lean nature and rich beefy flavor. However, its fibrous texture means that thinly slicing it against the grain is paramount for tenderness. If flank steak isn’t available, skirt steak or even thinly sliced sirloin can be good alternatives. Always ensure your steak is slightly chilled (like our freezer trick) to make slicing easier and more precise.

Mastering the Salsa Verde

The homemade salsa verde is truly the star of this dish. Don’t rush the roasting process for the tomatillos; getting that nice char adds a crucial smoky depth. Adjust the heat level to your preference by adding a pinch of cayenne pepper or a small jalapeño (seeded for less heat) to the food processor with the tomatillos. For a fresher, brighter salsa, you can also add a squeeze of fresh lime juice after pureeing.

Bread Matters!

The choice of bread can significantly impact your sandwich experience. While baguettes offer a satisfying crunch and sturdy base, softer hoagie rolls, brioche buns, or even ciabatta bread can work wonderfully. Consider toasting the bread slightly before assembling to prevent it from getting soggy and to add another layer of texture.

Cheese Variations

Monterey Jack cheese melts beautifully and has a mild flavor that allows the salsa verde and steak to shine. However, feel free to experiment with other melting cheeses. Provolone, mozzarella, or even a spicy pepper jack could add an interesting twist. For a richer flavor, a blend of Monterey Jack and a touch of aged cheddar can also be delightful.

More Delicious Sandwich Creations

Explore other fantastic sandwich recipes from our kitchen:

• Classic Club Sandwich
• Hearty Turkey Sub with Artichoke and Basil
• Comforting Meatball Sub
• Gourmet Three Cheese Grilled Cheese with Tomato
• Irresistible Ham and Cheese Sliders