Asian Cheese Steak Sandwich Recipes

Steps:

• Slice beef thinly. Chop off the right and left ends of onion, cut into half and slice each halved onion thinly. Mince garlic
• Make sauce. In a bowl, mix together peanut butter, sriracha sauce and soy sauce.
• Cut each halved Italian bread into half horizontally. Hollow out some of the soft white bread part from inside. Spread butter on each cut side of the bread and place breads on a baking sheet, butter side up, and bake in preheated 375 degrees F oven for about 5 minutes until slightly brown. Keep the breads warm.
• In a skillet, heat olive oil and cook garlic and onion over medium heat until onions are tender. Add beef and cook until beef are cooked through. Add sauce to the skillet. Sauté the beef mixture to coat the sauce well. Add salt and black pepper to taste.
• Put the beef mixture on the bottom of each bread (drip off the excess sauce), place cheeses (3 slices for each) and put the top of each bread to close sandwich.
• Return the sandwiches to the oven and bake for 3-4 minutes until cheese melt.
• Cut each sandwich into half and place on each serving plate.

Steps:

• Slice onion thinly. Slice beef steak thinly. Mince garlic cloves.
• Make sauce. In a bowl, mix together soy sauce, honey, hoisin sauce and srirracha sauce.
• Make a deep cut into each bun horizontally (don't cut completely) .Spread butter (1 tablespoon for each bun) on the cut side and place on a baking sheet, butter side up. Bake in 350 degrees F oven for 3-4 minutes until lightly toasted. Take the baking sheet out and keep the bus warm covered with aluminum foil.
• In a fry pan, heat sesame oil and cook garlic over medium-low heat until fragrant. Add onions and cook until tender. Add beef and cook until beef are cooked through. Add the sauce and toss to coat. Add salt and black pepper to taste.
• Turn off the heat and place cheese on the beef mixture, cover and let stand until cheese melt.
• With spatula or slotted spoon, take the beef mixture evenly and put on each bun. Close the sandwiches.

Steps:

• In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
• Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
• Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
• In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
• Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
• Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

Steps:

• Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.