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Sukiyaki Steak Sandwich

Sukiyaki Steak Sandwich

YIELD: 24 servings

Soy mixture (yield: 3 cups):
3 cups reduced-sodium soy sauce
3 Tbsps. sugar
Grilled onions and mushrooms
(yield: 8 cups):
2 cup vegetable oil
3 lbs. onions, chopped
2 oz. button mushrooms, sliced
1 tsp. ground black pepper
24 portions Philly-style shaved beef, frozen
1 1⁄8 lbs. bean sprouts
3 Tbsps. ground black pepper
24 6-inch Italian rolls, split
24 pickled cherry peppers,
sliced 1⁄8” thick, optional

  1. TO MAKE SOY MXTURE: In bowl, mix ingredients until sugar dissolves. Cover and set aside.
  2. FOR GRILLED ONIONS AND MUSHROOMS: On hot griddle, heat 1/2 cup vegetable oil, onions and mushrooms. Season with black pepper. Cook and stir until lightly browned. Remove from griddle; cool. Cover and set aside.
  3. FOR EACH SERVING, TO ORDER: Place 1 portion beef on griddle. Cook beef, gently chopping until almost cooked. Add 1/3 cup grilled onions and mushrooms and 3/4 ounce bean sprouts. Cook and toss until heated through. Season with pepper. Add 2 Tbsps. soy mixture. Stir to mix. With spatula, scoop into 1 roll. Add pepper slices, if desired. Plate and serve.

Recipe and photo submitted by the Cattlemen's Beef Board and National Cattlemen's Beef

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