Montreal Steak Sandwiches
serves 2
In Montreal, a traditional submarine sandwich is a combination of pan-fried onions, skirt steak, spicy cheese, steak spice, and salad topped with Catalina dressing. [Note: that this sandwich tastes best when made with day-old bread.]
This recipe is from ketherian Food Journal and was featured in Root Source: Skirt Steak.
2 tablespoons Montreal steak spice
1 pound skirt steak, sliced into strips
2 teaspoons butter, divided
1 small Vidalia onion, peeled and sliced into rings
1 cup button mushrooms, sliced (optional)
2 day-old short loaves of Italian bread (or some other sandwich bread)
4 slices (about 8 ounce) cheese, preferably jalapeno Havarti or Monterey Jack
2 cups romaine lettuce, cut into strips
1 small tomato, sliced
1/4 cup Catalina salad dressing
prep: 10 minutes
total: 30 minutes
large frying pan with cover
slotted spoon
1. Press the Montreal steak spice into the sliced skirt steak. Set aside.
2. Melt half the butter in a frying pan. Add the onions and mushrooms and cook until the onions are translucent and the mushrooms have lost most of their water. Using a slotted spoon, remove the mushrooms and onions to a plate, set aside.
3. Add the skirt steak to the pan, and cook until done. Remove from the pan and set aside.
4. Split the bread down the middle, being careful not to slice all the way through. Put the pan back on to heat, butter the bread and place buttered side down into the hot pan. Allow to sit until the butter browns and the bread crisps.
5. Flip the bread over and layer the ingredients into the sandwich in the following order: onions and mushrooms, steak, cheese. Cover the pan and allow to sit until the cheese melts.
6. Remove from the pan and add 1/2 the lettuce to the side of each sandwich that does not have the cheese. Top each sandwich with 1/2 the tomato slices. Drizzle Catalina dressing over the tomato and lettuce side of the bread. Serve open-faced to hungry people. Knife and fork may be required.
