Sometimes you just really need a great sandwich for dinner. Whether its a hot or cold sandwich – there is just something so comforting about sandwiches. And of course they always taste better when someone else makes them, right? This Drunken Steak Sando is a deliciously marinated flank stead topped with simple ingredients on a crusty baguette. You are gonna be shocked by how much flavor you get out of this marinade.
For the marinade, I used 10 Barrel Pub Beer – it is light, refreshing lager style beer. If you can’t find it or want something a little more hoppy, an IPA would work too. Just know that the marinating and cooking really infuses the flavor into the steak so be sure that you really like the flavor. I also used flank steak, but you could also use a sliced round steak or even a london broil. Just cook to your preferred level of doneness (the recipe result in a medium-rare).
The Cojita cheese is a pretty important component in the flavor of this sandwich. At my grocery store, it is near where they have the fresh guacamole and pastas in the refrigerated section near the other cheeses. It usually comes in a round disc about 5 inches in diameter. If you cannot find it, feta cheese would do in a pinch.
Now Let’s Get Cookin’!
Drunken Beef Sando
- 2 Baguettes each cut into 3 pieces, then halved
- 8 oz Sour Cream
- 1 7oz can Chipotle Peppers in Adobo chopped
- 1 cup Cilantro chopped
- 8 oz Cojita Cheese crumbled
For the Steak
- 3 lb Flank Steak
- 2 12oz Lager Beer
- 4 Garlic Cloves minced
- 1 White Onion minced
- 1 tbsp Chili Powder
For the Dry Slaw
- ½ Green Cabbage Head shredded
- 1 cup Carrots shredded
- ½ Red onion sliced
- Combine ingredients for steak in a gallon zipper bag. Allow to marinate for at least one hour (up to 24 hours).
- Prepare remaining ingredients. Preheat grill or gill pan to medium-high.
- In a bowl, combine sour cream and chopped chipotle peppers (with all sauce). Cover and place in refrigerator until ready to make sandwiches.
- Place steak on grill and cook for 10 minutes on each side. Let rest for 5 minutes before slicing on the diagonal.
- Toast halves of baguette on grill for 1-2 minutes.
- In another bowl, combine dry slaw ingredients.
- Build the sando – Bottom bread spread with chipotle crema, portion of steak, sprinkle of cojita, portion of slaw, sprinkle of cilantro. Top with bread spread with chipotle crema.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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