Easy Po' Boy Steak Sandwich

5 from 1 vote

Sink your teeth into this grilled, chilled, and marinated Po' Boy Steak Sandwich, dressed with mayo, Romaine, and a bunch of deliciousness!

Prep Time25

Marinating and Chilling4

Total Time4 25

Course: Main Course

Cuisine: American, Southern

Servings: Sandwiches

Author: Jenny DeRemer

Cost: $3.22 per sandwich

Equipment

gas or charcoal grill
sharp knife
cutting board
Mixing Bowl
wire whisk
zippered plastic freezer bag
pastry brush

Ingredients

1 ½ pounds beef steak any cut, grilled to 145°F, rested for 15 minutes and sliced very thinly
2 teaspoons Kosher salt
1 teaspoon black pepper
1 large poblano chili pepper de-seeded, cut into exceptionally thin strips
1 large yellow bell pepper de-seeded, cut into exceptionally thin strips
1 large red bell pepper de-seeded, cut into exceptionally thin strips
1 medium red onion cut into slivers
⅔ cup canola oil
⅔ cup apple cider vinegar
¼ cup lime juice fresh
1 tablespoon chili powder
2 teaspoons granulated sugar
2 teaspoons prepared horseradish
3 cloves garlic fresh, minced
3 tablespoons butter melted and slightly cooled
6 large hoagie rolls or baguette or torpedo rolls
½ cup mayonnaise or additional to taste
1 head Romaine lettuce chopped

Instructions

Combine the steak strips, any accumulated juice from the steak, the poblano strips, bell pepper strips, and onion slivers in a zippered gallon sized plastic freezer bag.
In a medium sized mixing bowl, whisk together the oil, cider vinegar, lime juice, chili powder, salt, sugar, and horseradish. Whisk until well combined and close to emulsified. Pour into bag over steak and vegetables. Seal the bag and turn to coat all of the ingredients well. Refrigerate for 4 to 8 hours, turning the bag occasionally to ensure all marinates evenly.
Turn oven to broil and adjust top rack to 6 inches below broiler element. Place hoagie rolls cut side up on a baking sheet. Combine the freshly minced garlic with the melted butter and let stand while broiler heats. Use a pastry brush to brush the inside of each roll with a bit of the garlic butter. Broil the rolls for 1 minute or until toasted. Remove from oven.
Spread mayonnaise on the rolls and line with some of the chopped Romaine. Drain and discard the marinade from the steak mixture. Pile the steak and peppers and onions into each hoagie roll. Serve immediately with additional mayonnaise if desired.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

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