Szechuan Blazing Beef Sandwich
Yield: One Sandwich
Ingredients
- 1 Sandwich roll
- 1 oz. Garlic white sauce
- 5 oz. Szechuan beef (see recipe)
- 3 oz. Szechuan sauce
- 2 oz. Grande Mozzarella Provolone Mild Blend, shredded
- 3 oz. Bell peppers, sliced
- 3 oz. Onions, sliced
- 1 Garlic clove, chopped
- Olive Oil
- Chili crisp oil, to taste
- Scallions, to taste
Directions
- Warm a generous splash of olive oil in a hot pan, then introduce the marinated flank steak. Let it sear and sizzle, cooking until each piece takes on a rich, caramelized finish.
- Fold in the Szechuan sauce, allowing it to glaze the steak completely—an instant punch of bold, modern heat that sets the tone for the sandwich.
- In a separate pan, heat olive oil over medium, creating the foundation for your vegetable blend.
- Add chopped garlic and sliced onions, letting their fragrance bloom. As the onions soften, toss in the bell peppers and sauté until they become tender and vibrant.
- Split the sandwich roll lengthwise and toast it until the surface develops a light, inviting crunch.
- Once toasted, layer shredded Grande Mozzarella Provolone Mild Blend onto one half. Bake at 530°F just long enough for the cheese to melt.
- Pile on the hot steak, peppers, and onions, letting the ingredients settle into the melted cheese and warm roll.
- Finish boldly: drizzle with chili crisp oil, scatter scallions, and add a touch of garlic white sauce. Cap with the other half of the roll to complete a sandwich that delivers heat, texture, and irresistible modern comfort.
Szechuan Beef
Yield: One Sandwich
Ingredients
- 5 oz. Flour
- 3 oz. Corn starch
- .1 oz. Baking powder
- Salt, to taste
- Black pepper, to taste
- 4 oz. Water
- 5 oz. Flank steak, sliced
Directions
- Combine flour, corn starch, baking powder, salt, pepper and water until a thick batter is created.
- Slice the flank steak into strips.
- Pour the batter over the strips of flank steak and stir until well combined. Let it marinate for 1 hour or in the refrigerator overnight.
