Flank Steak Sandwiches Recipe

This easy flank steak sandwich recipe produces juicy, thinly sliced steak served on toasted, buttered rolls with a warm, savory sauce. The sauce is made by reducing sake and water, then seasoning with soy sauce and a touch of brown gravy or Kitchen Bouquet for color and depth. Simple ingredients and straightforward technique make this a reliable weeknight dinner or quick meal for guests.

Ingredients:

2 tablespoons peanut oil or other vegetable oil
2 (1 1/2 lb) flank steaks
1 1/2 cups sake
1 1/2 cups water
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons brown gravy (such as Kitchen Bouquet) or another browning sauce
Hard rolls (homemade or store-bought)
Butter (for spreading on rolls)
Parmesan cheese or another cheese for grating on sandwiches

Directions:

1. Prepare the steaks: Pat the flank steaks dry with paper towels. Heat 2 tablespoons of peanut oil (or another neutral vegetable oil) in a large skillet over high heat until shimmering.

2. Sear the steaks: Add the flank steaks to the hot skillet and sear until well browned and crisp on both sides. Once both sides are browned, reduce the heat to medium and continue cooking to your preferred doneness—about 8–10 minutes for medium-rare, or 10–12 minutes for medium. Cooking times vary with thickness and stovetop heat, so use a thermometer if you prefer precise results.

3. Rest the meat: Transfer the steaks to a heated platter and tent loosely with foil to keep warm while you make the sauce. Resting allows the juices to redistribute and makes slicing easier.

4. Make the sauce: Without cleaning the skillet, combine 1 1/2 cups sake and 1 1/2 cups water in the pan and heat over medium-high. Cook until the liquid reduces to about 2 cups—this should take roughly 10–15 minutes. The reduction concentrates the flavors from the fond in the pan.

5. Finish the sauce: In a small cup, dissolve the 1 teaspoon cornstarch in a little cold water, then mix the 1/4 cup soy sauce with a small amount of water to thin it. Add the soy mixture and the 2 tablespoons brown gravy or Kitchen Bouquet to the reduced sake mixture, along with any juices that collected on the platter from the resting steaks. Stir well and keep the sauce warm over low heat. If the sauce seems thin, add the cornstarch slurry a little at a time until it reaches your desired consistency.

6. Prepare the rolls: Slice the rolls horizontally. Spread each half with butter and sprinkle the buttered surfaces with grated parmesan or your choice of cheese. Place the rolls under the broiler or in a hot oven until the cheese melts and the tops turn golden brown—watch closely to avoid burning.

7. Slice the steak: With the steak rested, slice it thinly on the diagonal and always against the grain. Slicing against the grain shortens the muscle fibers and makes each bite more tender.

8. Assemble and serve: Arrange the thin steak slices on the toasted, buttered roll halves. Transfer the sandwiches to a large serving platter and serve with the warm sake-soy sauce on the side for dipping or spooning over the sandwiches.

Tips and Variations

– Substitute a different boneless steak cut if flank is not available; adjust cooking time accordingly.
– Use a neutral oil with a high smoke point for searing.
– For a richer sauce, add a splash of beef stock or a small pat of butter at the end.
– Try different cheeses such as provolone, Swiss, or mozzarella for a milder or creamier finish.
– Add caramelized onions, sautéed peppers, or a handful of arugula to vary texture and flavor.
– Toast rolls in a skillet if you don’t want to use the broiler.

Storage and Reheating

Leftover sliced steak and sauce can be refrigerated in airtight containers for up to 2–3 days. Reheat gently in a skillet over low heat or in the oven to avoid overcooking the meat. Rewarm the sauce separately and spoon over sandwiches before serving to keep the bread from becoming soggy.

Servings: 6–8

Time preparation: 15 min.

Time total: 35 min.