The Pioneer Woman Tasty Kitchen
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Hanger Steak Sandwich

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My take on a Philly cheesesteak sandwich.

Ingredients

  • ½ pounds Crimini Or White Mushrooms, Sliced
  • 6 Tablespoons Butter, Divided
  • 1 wheel Medium Sweet Onion, Sliced Into Half Moons
  • 1 Tablespoon Brown Sugar, Packed
  • ½ cups Dark Beer
  • 1 pound Hanging Tenderloin (aka Hanging Tender, Butcher’s Steak, Onglet, Butcher’s Tenderloin Or Hanger Steak)
  • 1 Tablespoon Cooking Oil
  • 1 clove Garlic, Minced Or Grated
  • 1 whole French Style Loaf (or Other Crusty Sandwich Loaf)
  • 3-⅝ ounces, weight Gruyere Cheese, Sliced Thin
  • Salt And Pepper, to taste

Preparation

1. In a small sauté pan, sauté mushrooms on medium high in 1 tablespoon of butter until cooked throughout and slightly golden.
2. Now to make caramelized onions: In separate sauté pan, heat another 1 tablespoon of butter and add in sliced onions. Sauté on medium high until translucent and soft. Add in brown sugar and allow to melt in. Then pour in beer 1/4 cup at a time. Allow beer to completely dissipate before adding more beer and then season with salt and pepper.
3. Season tenderloin with oil and salt and pepper and grill on a BBQ for 7-10 minutes, turning once or twice. You want the meat to be just over rare when done.
4. When the meat is done, allow to rest for five minutes and then begin slicing into the thinnest slices possible. Use a very sharp knife for this (DO NOT use a serrated blade).
5. In a small sauce pan melt the remaining 4 tablespoons (1/4 cup) of butter with the garlic and allow to cook for 5 minutes. Brush this on the loaf (sliced in half and then horizontally to make a sandwich).
6. Heat broiler in oven to high, pile meat onto the buttered loaves, top with cheese and broil until golden and bubbly. Done!

2 Comments

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Profile photo of Courtney McConnell

Courtney McConnell on 1.17.2011

I am so going to make this!

Profile photo of Lindsey @ Sunshine and Jellybeans

Lindsey @ Sunshine and Jellybeans on 8.12.2010

Oh my goodness – this sounds delightful! YUM

One Review

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Fran P. on 5.6.2012

Made this with skirt steak on homemade sun dried tomato bread. So good! The onions should be done after grilling the steak, while it is resting. I didn’t have any dark beer, but Corona worked just fine. I marinated the steak for 2 hours in red wine vinegar, lemon pepper, salt and garlic powder. Be sure to trim the fat off the steak when slicing it. I didn’t have any Gruyere cheese so used sharp provolone and sharp cheddar. I’ll definitely be making this again!

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