Yakiniku Cheesesteak Sandwich
Amanda Teng
We will be retiring our sandwich menu when we move to our new location at 43 Haji Lane! We will be sharing our recipes for all our sandwiches for your cooking pleasure, starting with the crowd-pleaser Yakiniku cheesesteak sandwich 😍
Ingredients
- Next Meat Skirt-rib steak
- Mozzarella
- Tomato Relish
- Mayonnaise
- Caramelised onions and mushrooms (needs pre-preparation)
- Roasted pepper (needs pre-preparation)
- Ciabatta bread
Making caramelised onions and mushrooms
Stir-fry 1 clove of minced garlic, 1/2 a yellow onion diced, and about 200g of sliced white button mushrooms. Fry until mushrooms are soft. Season with salt and generous amount of black pepper. Store in jar and refrigerate!
Making roasted peppers
Place 4 whole capsicums into the oven. Bake at 200 deg C for 10mins. Flip the capsicums, and bake for another 10mins. The skin of the roasted peppers should be blackened. In a dish of cold water, peel the skin of the roasted peppers off. Slice thinly. Keep inside glass jar. Mix in jar with 3 to 4 cloves of thinly sliced garlic. Fill with Extra virgin olive oil and marinade for at least 1 day. Must refrigerate.
Preparing the sandwich!
- Slice ciabatta bread evenly in half
- Spread generous amounts of tomato relish on 1 side and mayonnaise on the other
- Layer 1 packet of Yakiniku Skirt Rib Steak neatly onto the sandwich, followed by 1 mozzarella slice, about 4 to 5 strips of roasted peppers, and as much caramelised onion and mushrooms as you can fit neatly onto the sandwich!
- Close the sandwich (and this part is important), toast the sandwich in a panini press, or if you don't have one, place on a skillet (medium heat) and press down for 3 minutes each side.
- And there you have it! Yakiniku cheesesteak sandwich! Wrap in foil or sandwich paper, and take it with you for lunch!
