On busy weeknights, sometimes a hearty sandwich and a handful of thick cut potato chips is just what you need to get through the hustle and bustle of the week’s activities. With minimal prep, sandwiches are fast, simple and no fuss. My kids get very excited when I announce that we’re having “sandwiches for dinner” because it’s a break from the norm. Usually, my go to weeknight sandwich is a classic BLT, but I decided to change things up and make something that was a little more substantial. Reminiscent of a Philly cheese steak sandwich, I make my version on a gluten free roll that I brush with butter and sprinkle with Trader Joe’s Everything But The Bagel seasoning. Layered with thinly sliced steak, sautéed onions and topped with melted cheese, this weeknight meal is short on prep but certainly not short on flavor!
- I used a boneless beef tri tip roast that I found at Trader Joe’s. However, you can also use shaved beef, which can be found in the meat department of most grocery stores. This beef comes pre-sliced into paper-thin pieces and requires absolutely no prep!
- If using a boneless roast or beef tenderloin, I like to freeze the meat for about one hour prior to slicing. You don’t want it frozen solid; just cold enough that a butcher’s knife can easily cut thin slices from it.
- Use a good quality beef with nice marbling. If you use an inexpensive cut of beef, it will be very tough and unpleasant to eat. Those cuts need to cook for a long time on low heat, unlike this method which is a quick grill.
- Feel free to use any combination of spices and seasonings that your family prefers. Even simple sea salt and freshly ground black pepper will be delicious!
- For the gluten free sandwich, I used half of an Against the Grain baguette, but again, feel free to use the gluten free bread or roll of your choice.
Gluten Free Sliced Steak Sandwich
- 1-2 lbs. of good quality beef, depending on how many people you are feeding
- 1 shallot, cut into thin rings
- 1/2 of a red onion, cut into thin rings
- Olive oil
- A few dashes of Worcestershire sauce
- Smoked paprika
- Trader Joe's 21 seasoning Salute
- Salt and black pepper to taste
- Cheese for melting (I used shredded cheddar, but any melting cheese will do)
- Gluten free baguette (or rolls)
- Trader Joe's Everything But The Bagel seasoning
- Step 1 Slice the beef into very thin pieces (unless you are using pre-sliced/shaved steak)
- Step 2 In a shallow dish, season the meat with black pepper, smoked paprika, Trader Joe’s 21 Seasoning Salute, Worcestershire sauce and a little bit of olive oil. Place in a ziplock bag, lock the bag and massage the meat so the oil and seasonings are coating the meat. Set aside. If not using right away, place in the fridge. You can marinate the meat overnight, as well, which saves is a timesaver.
- Step 3 When ready to prepare the sandwiches, begin by heating a non-stick grill pan until it’s nice and hot.I used a large double Bruner pan that is a griddle on one end and grill pan on the other.
- Step 4 Add a little olive oil to the griddle side of the pan and begin sautéing the onions. You want to sautée them low and slow so they caramelize. Season with a pinch of salt.
- Step 5 To the grill side of the pan, add a high heat oil, like canola or grapeseed, and when very hot, add the sliced steaks, being careful not to overcrowd the pan. You want to cook them for just a minute or two on each side, as thinly sliced steal cooks very fast over high heat. If your meat was in the refrigerator, allow it to sit at room temp for at least 20 minute before grilling.
- Step 6 Set your oven to 400 degrees.
- Step 7 Slice the baguette into halves, then in half again. Brush a bit of soft butter on the outer portion of each side. Sprinkle with the Everything But The Bagel seasoning. Line a baking sheet with parchment paper and place the two sides of the bread with the seasoning side up. Bake until just golden brown.
- Step 8 To assemble the sandwiches, turn the oven to broil. Then begin by placing a few slices of the steak on one side of the bread. Then place a mound of the sautéed onions, followed by the shredded cheese. Place the two halves of the sandwich back on the baking sheet and broil until the cheese is melted and bubbly.