Food You Can Eat: Sliced Steak on a Bun

Carne Diem

Seize the meat.

First things first:  I love me a good Philly Cheese Steak.  This is not that—but it’s still pretty good.

A caveat before we get started:  Our Butcher Box did not have any round steak in the latest delivery, so I had to debase myself and get some from the grocery store.

Here’s what you’ll need:

½ Lb. Boneless Round Steak

2 Tbsp. Soy Sauce

1 Tbsp. Water

½ tsp. Sugar

1 Tbsp. Butter

2 Sm. Green Peppers, julienne

2 Med. Onions, julienne

1 Tbsp. Oil

6 Hamburger Buns

Cut steak into narrow strips about ⅛-inch wide. 

In a separate bowl, combine soy sauce, water and sugar.  Place steak slices in marinade and let sit for 30 minutes.

When I was a kid I used to eat raw strips of round steak which would make my mother crazy.

In a large sauté pan, melt butter over low heat.  Sauté pepper and onion for 10 minutes.  Remove from pan and set aside.

Low flame means low flame. You don’t want these caramelizing yet.

Add oil to pan then add steak and marinade.  Cook over high heat until browned—approximately 4-5 minutes—tossing so all sides brown.

Look at that beautiful meat.

Return onions and peppers to pan and continue cooking over high heat for another 3 minutes until most of the liquid is cooked off.

Now you want the onions and peppers to caramelize.

Serve on warm buns.

I honestly wasn’t sure how these would turn out with the sugar in it, but there really wasn’t enough in the recipe to have a noticeable impact.  I think it was probably in there mostly for color.  In fact, if I make this again I would just skip the sugar.

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About butcherbakertoiletrymaker 564 Articles
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6 Comments

  1. And are those cold pesto pasta shells on the side? This would make an excellent cookout meal when summer rolls around again, and something that varies from the hum-drum hamburgers/hot dogs/potato salad. And best of all, for me, this can all be done inside, no backyard grill required. I will definitely have to file this away.

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