Made by Sylvia

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Ingredients:

0.5x

1x

2x

4x

 

•   2 lbs striploin (or ribeye steak)
•   8-10 cloves garlic (minced)
•   2-3 shallots (minced)
•   4-5 tbsp soy sauce
•   2 tbsp oyster sauce
•   1 tbsp Red Boat fish sauce
•   2 tbsp sugar
•   1 tsp chicken bouillon (or beef bouillon)
•   pinch salt
•   pinch freshly ground black pepper
•   2 white onions (thinly sliced into rings or half moons)
•   1 1/2 tbsp unsalted butter
•   brioche hotdog buns (or Italian rolls)
•   1 green pepper (julienned)
•   2-3 slices per sandwich provolone cheese
•   mayo (or kewpie mayo, for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Steak Marinade

1. Combine the steak and aromatics: Place the thinly sliced steak into a large mixing bowl. Add the garlic, shallots, soy sauce, oyster sauce, fish sauce, sugar, bouillon, salt, and black pepper. Mix thoroughly.
2. Marinate: Cover and refrigerate for at least 30 minutes.

Caramelized Onions

1. Melt the butter: Melt the butter in a skillet over low heat.
2. Caramelize the onions: Add the white onions and cook slowly for 10–15 minutes, stirring occasionally, until deeply golden and caramelized.
3. Set aside: Transfer to a plate and set aside.

Sandwich Assembly

1. Char the pepper: In the same skillet, sauté the green pepper until slightly charred. Remove and set aside.
2. Toast the buns: Toast the brioche buns or Italian rolls.
3. Cook the steak: Heat a skillet over medium-high heat and add about ½ cup of the marinated steak. Cook until browned and cooked through.
4. Melt the cheese: Gather the steak into a pile and top with the caramelized onions, peppers, and provolone cheese. Cover briefly until the cheese melts.
5. Assemble and serve: Transfer to the toasted rolls and top with mayo. Serve immediately.