Chef notes
This sandwich reminds us of the legendary roast beef sandwich at Fiore's in Hoboken, New Jersey. So many good memories attached to making a run to Fiore's for their Saturday special!
Swap option: You can use hanger, flank or skirt steak for this recipe. Just keep in mind cook times may vary based on the degree of doneness for your meat.
Ingredients
- 2 pounds hanger steak
- 1/2 cup dry sherry
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ teaspoons fresh thyme
- 2 cloves garlic, chopped
- olive oil
- 2 tablespoons olive oil
- 3 cloves garlic, smashed
- 1 tablespoon shallot, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
- 3 tablespoons dry sherry
- 4 cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 4 crusty Italian rolls
- 8 ounces fresh mozzarella, sliced
Preparation
For the steak:
1.Place the steak in a shallow bowl or pan. Pour the sherry over the steak. Season with salt, pepper, thyme and fresh garlic. Cover with plastic wrap and let it sit in the fridge for up to 4 hours.
2.Before grilling the steak, remove it from the refrigerator and let it come to room temperature.
3.Prepare a grill pan with the olive oil over medium-high heat.
4.Grill pieces of steak about 3-5 minutes on each side, until you see darker grill marks on each side but it's still pink in the middle.
For the au jus:
In a medium size saucepan, heat a tablespoon of olive oil. Sauté the garlic for about 2 minutes, until fragrant. Add in the shallots and continue to sauté for another 5 minutes. Season with salt, pepper and thyme, moving the mixture around the pan to incorporate.
Add the sherry and simmer for 2 minutes, then add in the beef broth. Simmer together for 25 minutes, remove from the heat and strain the mixture. Set aside and keep warm.
For the sandwich:
1.Melt the 2 tablespoons of butter in the microwave or a pan. Cut the Italian rolls in half lengthwise. Brush each side with butter.
2.Toast the Italian rolls in a toaster oven or broil in the oven for 4-6 minutes, until the edges are golden-brown.
3.Slice the hanger steak against the grain. Place pieces of steak on the bottom part of the bread, then layer on slices of mozzarella. The mozzarella should melt a bit from the heat of the bread, steak and then the warm au jus.
4.Serve the sandwiches with a side of the warmed au jus for dipping.
