Boozy Steak Sandwiches

by Sara on November 4, 2010

sandwich and napkin

We all have our favorite sports-foods. My top two would have to be pizza and nachos, though not in the same meal. But both are easy and quick, especially if you take advantage of your freezer: freeze pre-made crusts, marinara, and taco meat.

sliced onions & peppers boozy steak
assembling the sandwich out from the broiler

But sometimes, instead of going the pizza or nachos route, I really just want a sandwich. A weekend sandwich, not a brown-bag sandwich. Something fun, like a crazy version of grilled cheese, some sort of panini, or a steak sandwich (At pretty much all times, I have tenderloin in the freezer that I butchered – you can save a LOT of money by buying the entire loin).

And for a little extra fun, I made this version boozy. Why, you ask?

Why not?

The right liquor, beer, or wine adds tons of flavor. For my sandwiches, I opted to go with whiskey. I prefer brandy, but mine’s almost gone…so whiskey it was.

And though I still think the best way make these sandwiches is to grill the steak and make the onions and peppers in a cast iron pan on an outdoor grill, since it’s November, I’ll make these in the comfort of my warm home, thank you very much.

boozy steak sandwich

Boozy Steak Sandwiches

serves 2

6-8 ounces sirloin or tenderloin, sliced
1 bell pepper, thinly sliced
1 medium red onion, thinly sliced
2 slices provolone
2 sub buns, white or wheat
whiskey
olive oil
butter
salt & pepper

Heat skillet over medium-high heat. Add a splash of oil; when the oil starts to shimmer, add the slices of beef and a pat of butter. Be sure the pieces don’t touch, and let them brown without disturbing them. Flip the slices over; while the other side is browning, season generously with salt and pepper. When evenly browned, remove the steak to a bowl.

Add the onions to the pan, season with a sprinkle of salt, and cook until starting to soften. Add the peppers and saute until slightly softened.

Return the beef to the pan and add a generous splash of whiskey. Let it boil down slightly, then scrape the bottom of the pan with a heat-proof spatula to loosen any brown bits. Turn off heat.

Turn on broiler. Cut sub buns in half lengthwise and place on a baking sheet lined with foil. Place under the broiler until lightly toasted, remove from oven.

Top buns with steak, onions, and peppers; cover with cheese. Return to broiler until cheese is melted.

Leave a Comment

Previous post:

Next post: