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Super Steak Sandwich

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Sandwiches
Course
Lunch
Preparation Method
Grill
Sources
The Old Farmer's Almanac Everyday Cookbook

This Super Steak Sandwich is very easy to prepare and makes for a wonderful summer lunch or dinner. For the marinade, we recommend a pale lager, and make sure to marinate overnight. Serve with a fresh green salad or chips!

Try the “Ten Great Sandwiches” recipes page for more ideas!

Ingredients
1/3 cup vegetable oil
1 cup beer
4 cloves garlic, chopped
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
2 tablespoons Dijon-style mustard
2 beef flank steaks (1 pound each)
3 tablespoons butter
2 cups onions, sliced into thin rings
2 cups sliced mushrooms
1/2 teaspoon paprika
1 large loaf French bread
cheese (your preference), optional

Instructions

In a medium bowl, combine the oil, beer, garlic, pepper, salt, and mustard. Marinate the steaks overnight in the refrigerator.

In a large skillet, melt the butter and sauté the onions and mushrooms with the paprika until tender and lightly browned; keep warm while cooking the steaks. Remove the steaks from the marinade and broil or grill for about 4 to 5 minutes per side, or to desired doneness. Slice the meat diagonally into 1/4-inch pieces. Cut the French bread into four equal pieces, then cut each piece in half horizontally. Divide the onion-mushroom mixture evenly among four pieces of the bread, top with meat, and cover with the remaining bread.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>John</span> Fri, 03/07/2025 - 14:16
This would be a great application for sous vide. Just brown in skillet after meat's to temp. If doing skillet frlm beginning, use non-stick, start cold, flip every minute until to temp. Trust me. A good beer sub for marinade, non-alcoholic beer, beef, chicken, or mushroom stock, cider, cola, ginger ale, coffee. Experimenting's part of the fun. Any of those options would work for someone. Use what sounds good to you.
<span>Janet Cuzzort</span> Sat, 05/29/2021 - 14:15
I agree with Gail. Since she had no answer from you, I suggest using a cola instead of beer; or using a little Worcestershire sauce (not a cup). Have to tell you: I am not a cook, can barely follow a recipe. Perhaps someone who is a cook would have a better idea!
<span>Gail</span> Fri, 06/14/2019 - 14:35
can you make this and substitute the beer with something else, I don't drink so I don't think I want to marinate in beer
<span>G.</span> Fri, 06/22/2018 - 19:26
I want to save the page, lots of good stuff to come back to. Can you help?
<span>Christine</span> Fri, 06/15/2018 - 15:22
When I print out the recipe only the ingredients print. The instructions don't print. I wonder if you could fix this for the future.
<span>Ken Simpson</span> Sat, 06/15/2019 - 12:53
I always take a picture of recipes I like and archive them in a photo album. I use an iPad and it is a simple procedure. All right there handy when you want to fix the item for your family.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 06/15/2018 - 16:46

Thanks for letting us know; we're looking into the issue!