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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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From Diners, Drive-ins, and Dives. Courtesy of Stu Seagall of Studio Diner. The steak needs to marinate overnight, so start this recipe a day in advance. Ingredients:
1/2 cup juice, pineapple |
1/4 cup soy sauce |
1 tablespoon sesame oil, toasted |
1 tablespoon sugar, dark brown |
1 1/2 teaspoons garlic, minced |
1/2 teaspoon black pepper, ground |
3 lbs boneless rib-eyes, sliced about 1/8 inch thick |
1/2 cup olive oil, divided |
1 onion, spanish, diced |
8 ounces bean sprouts |
4 ounces spinach, chopped |
kosher salt |
pepper, freshly ground |
8 rolls, french |
1 lb cheese, mozzarella, shredded |
Directions:
1. Whisk the pineapple juice, soy sauce, sesame oil, brown sugar, garlic, and black pepper in a baking dish until the sugar dissolves. Put the meat in a large zip-top bag, pour the marinade over the meat, seal the bag and knead a bit with your hands to work the marinade into the beefl Refrigerate overnight.
2. Preheat the broiler on low.
3. Heat 1/4 c of the olive oil in a large skillet over medium-high heat. Add the onion, bean sprouts, mushrooms, spinach and sa;t and pepper to taste and cook, tossing, until the mushrooms are just cooked through and spinach wilts.
4. Heat another skillet over medium-high heat. Heat the remaining 1/4 c olive oil. Add the meat, in a batches if necessary, to make a single layer; cook, pressing with a spatula and stirring occasionally, until the meat reaches the desired degree of donenss; medium-rare is best.
5. Slice the rolls, leaving them attached on one side. Put them open-faced on a baking sheet and top with some the meat. Add layer of sauteed begetables and top with some mozzarella. Broil just until the cheese melts, and serve hot.
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