Bob’s “Famous” Steak Sandwiches
Bob’s “Famous” Steak Sandwiches
First things first: “Famous” in this context is exceptionally local and limited pretty strictly to family and friends… mostly family.
With that out of the way, my open-faced steak sandwiches are a direct descendant of the first open-faced sandwiches I made using a pre-seasoned carne asada meat, a baguette, and some mozzarella cheese. They were inspired by the open-faced Philly Cheese Steak sandwiches my dad would make for me and my buddies when I was home from college. The ones he made -and mine- are both excellent when you’re… less than 100% after a late night.
After realizing that attempts at cooking actually carried very little risk (especially when the inital person critiquing your creations is married to you), these open-faced steak sandwiches were the first thing I really made my own.
A few evolutions helped really make this sandwich mine:
I abandoned the pre-seasoned meat after the second or third go and started buying cheap steaks that I would tenderize and season.
Rather than seasoning, I began making a marinade to put the steak into after tenderizing.
Adding a “base” flavor to the bread before assembling the sandwiches (this is really a modified, lighter version of scampi sauce)
Grating mozzarella cheese specifically for these sandwiches.
Give it a shot:
Make a marinade
Drop your trimmed/tenderized meat in that marinade. Put in the fridge for a couple of hours.
Make your base sauce for the bread.
Apply that sauce to your bread and broil to your liking.
Grate some mozzarella.
Get ready for action! (Name that song for bonus points)
Assemble your sandwiches.
Bake your sandwiches until your desired done-ness.
Eat up! Pairs well with whatever you enjoy drinking.