Steak Sandwich

Broiled sirloin steak strips tucked into sub rolls and piled high with crispy, peppery deep-fried onion rings. This steak sandwich is all about the contrast between the juicy, tender beef and the shattering crunch of those homemade onion strings on top.

The onion rings get the real restaurant treatment here. Thinly sliced onion rings soak in milk for 15 minutes, which softens their raw bite and helps the flour coating stick. The milk-soaked rings get dredged in flour spiked with 2 tablespoons of red pepper flakes for a crispy coating with real heat.

Deep-fry until golden brown and crisp. The milk soak means the flour adheres in a thin, even layer rather than clumping, so you get delicate, crunchy onion strings instead of thick, bready rings.

Broil the steaks to your preferred doneness. Six-ounce sirloin strips are thick enough to get a good sear under the broiler while staying pink inside. Nestle them into the sub rolls while still hot, then pile on the fried onions immediately.

Chef Tips

• Slice the onions into thin rings for the best frying results. Thick rings stay raw inside the crispy coating.
• Shake off excess flour before frying. Too much coating makes heavy, doughy onion rings.
• The oil should be hot enough that a test ring sizzles immediately. Cold oil means greasy onions.
• Serve right away. Both the steak and the onion rings lose their appeal as they cool.

Variations

• Cheese steak: Melt provolone or American cheese over the broiled steak before assembling.
• Horseradish cream: Spread the rolls with creamy horseradish sauce for a sharp, sinus-clearing kick.
• Mushroom steak sandwich: Add sautéed mushrooms alongside the onion rings for an earthy layer.