Samson Steak Sandwich

15 ingredients
5 steps

Ingredients

  • 1/2 cup juice, pineapple
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil, toasted
  • 1 tablespoon sugar, dark brown
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon black pepper, ground
  • 3 lbs boneless rib-eyes, sliced about 1/8 inch thick
  • 1/2 cup olive oil, divided
  • 1 onion, Spanish, diced
  • 8 ounces bean sprouts
  • 4 ounces spinach, chopped
  • kosher salt
  • pepper, freshly ground
  • 8 rolls, French
  • 1 lb cheese, mozzarella, shredded

Directions

  1. 1
    Whisk the pineapple juice, soy sauce, sesame oil, brown sugar, garlic, and black pepper in a baking dish until the sugar dissolves. Put the meat in a large zip-top bag, pour the marinade over the meat, seal the bag and knead a bit with your hands to work the marinade into the beefl Refrigerate overnight.
  2. 2
    Preheat the broiler on low.
  3. 3
    Heat 1/4 c of the olive oil in a large skillet over medium-high heat. Add the onion, bean sprouts, mushrooms, spinach and sa;t and pepper to taste and cook, tossing, until the mushrooms are just cooked through and spinach wilts.
  4. 4
    Heat another skillet over medium-high heat. Heat the remaining 1/4 c olive oil. Add the meat, in a batches if necessary, to make a single layer; cook, pressing with a spatula and stirring occasionally, until the meat reaches the desired degree of donenss; medium-rare is best.
  5. 5
    Slice the rolls, leaving them attached on one side. Put them open-faced on a baking sheet and top with some the meat. Add layer of sauteed begetables and top with some mozzarella. Broil just until the cheese melts, and serve hot.

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