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California Shaved Steak Witâ’ Sandwich

Submitted by: | website: Mia Cucina

California Shaved Steak WitÂ’ Sandwich
2011-06-02 Main Dish
4 70

This steak sandwich is topped with onions, peppers, Monterey Jack cheese, nacho cheese, and avocado for a nice California flavor.

  • Servings: 2


1 Large Yellow Sweet Onion, thinly sliced
1 tsp Minced Garlic
½ tsp Coarse Kosher Salt
¼ tsp Freshly Ground Black Pepper
1× 1 lb Ribeye Steak, very thinly shaved or sliced, partially freeze the steak to facilitate slicing
1 Tbsp Worcestershire Sauce
8 slices Monterey Jack Cheese
2 12" Baguettes
1 Ripe Avocado, sliced
Italian Pickled Peppers, as an accompaniment
1 jar Nacho Cheese Sauce, heated over a double boiler


Heat a cast iron skillet or griddle over medium high heat. When hot, add the oil and onions, then cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, then cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the sliced meat and Worcestershire sauce to the hot pan and cook, stirring and breaking the slices up into pieces until no longer pink, about 2 minutes. To assemble the sandwich, first open the split baguettes and place 4 slices of the Monterey Jack on the bottom of each, followed by the steak, evenly divided between each baguette. Distribute avocado slices to taste, followed by the caramelized onions and peppers, evenly divided between the 2 sandwiches. Complete the California Shaved Steaks by spooning copious amounts of the nacho cheese sauce over the top of the peppers and onions.