Candied Bacon Sriracha Chopped Beef Sandwich
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
2-4
Prep Time
45 minutes
Cook Time
15 minutes
Thinly sliced ribeye, marinated in Candied Bacon Sriracha, turns into a drippy, unctuous sandwich that only gets better with every bite.
Chef Christian Gill
Ingredients
-
1lb Ribeye Steak
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3 tbsp Candied Bacon Sriracha
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1 cup Red Onions (thinly sliced rings)
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2-4 Potato Buns
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½ cup Pickled Jalapenos
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½ cup Bread and Butter Pickles
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1 cup Sweet Chili Sauce
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½ cup Ketchup
Directions
Place rib eye in the freezer for 10-15 minutes to make it easier to slice.
In a small bowl, combine Candied Bacon Sriracha, ketchup, a splash of pickle juice, hoisin, and sweet chili sauce.Whisk thoroughly and set aside.
Remove the ribeye from the freezer and using an extremely sharp knife shave it as think as possible. Once all the ribeye is sliced, combine it with 1/2 of the Candied Bacon Sriracha sauce and let marinate for ten minutes.
In a large skillet or on a flattop grill, heat to medium high and toast potato buns with a neutral oil or butter.
Add a small amount of oil to the flat top, bring to a shimmer, and add sliced beef.
Using two spatulas, quickly work beef on flattop until all slices are gently cooked - approximately 5-8 minutes.
Remove beef from the flattop and place on a cutting board. Finely chop, add more sauce as you desire, and place on bottom toasted bun. Layer onions, jalapenos, and pickles on top and devour.
Recipe Note
A sharp knife is the way. Think cheesesteak thin shaved beef that you chop in the skillet. I personally like crispy onions and fresh. Make sure to let your thinly sliced red onions soak in cold water with a tsp of salt. That will pull most of the bite out of the onions and leave all the flavor.
