Steak Sandwiches with Green Onion Mayo

Steak Sandwiches with Green Onion Mayo

These tender steak sandwiches are an easy go to meal, perfect for lunch or dinner.  Sirloin steak is one of my favorite cuts of beef, it cooks quickly, is tender and flavorful and can be made a variety of ways.  Here I have toasted steak rolls and topped them with green onion mayo, which makes this hearty sandwich into something special.  Of course, if you aren’t a mayo fan, you can use your favorite steak sauce.  By all accounts this is one fantastic sandwich.

Steak Sandwiches with Green Onion Mayo


2 pounds sirloin steak

1 tablespoon salt

1 tablespoon Mrs. Dash Seasoning Blend

2 tablespoons vegetable oil

6 slices swiss cheese, cut in half vertically to fit rolls

6 steak rolls

4 tablespoons butter

for mayo:

1/2 cup real mayonnaise

1/2 teaspoon Worcestershire sauce

3 green onions, green and white parts, finely chopped

1/4 teaspoon granulated garlic

1/4 teaspoon finely ground black pepper

Cooking Directions:

Prepare green onion mayo first, to allow flavors to meld together while you cook the steak.  In a small bowl combine mayo, Worcestershire sauce, green onions, garlic, and pepper.  Stir well.

Heat a cast iron skillet over high heat, add oil.  Season steak with salt and Mrs. Dash on both sides.  Add steak to skillet when the oil in the skillet just starts to smoke.  Turn heat to medium.  Cook steak for about 4 minutes and turn, cook an additional 4 minutes for medium and an additional 8 minutes for well done.  Remove steak to a cutting board and allow to rest for five minutes.  Meanwhile, spread a thin layer of butter over both sides of each bun and place under broiler for  a few minutes, just until butter starts to brown.  Remove bread from oven and place 2 slices of cheese over bottom half of each bun.  Slice steak into thin strips and place over cheese.  Spread top side of bun with a tablespoon of green onion mayo.
*You can also add lightly sautéed mushrooms to this sandwich for a little extra layer of flavor.



Print Friendly