Sliced Steak Sandwich Recipe

June 21, 2012 7 Comments

Sliced Steak Sandwich Recipe

What to Do With Leftover Grilled Steak

When I was a kid we didn’t go out for dinner very often. Maybe on our birthdays we’d get to pick our favorite restaurant (about three choices) and usually ended up at our local Chinese restaurant. But there was this one time my dad took us to a restaurant called The Emerson Hotel Restaurant in Emerson, NJ.

I lived in Emerson, NJ for all of about one year so I’m sure that’s how my dad knew of this place. According to their web site, “The Emerson Hotel, originally called Etna House, then Block’s Hall, has stood on Emerson Plaza East since 1872 and was one of several along the railroad tracks to feed and shelter travelers. ” So this place has some history.

What they were and still are famous for is their  Slice Steak Platter which consisted of “Thinly sliced steak layered over toast points with sizzling hot butter and fries.”  Funny, I always thought this dish included caramelized onions but according to their menu, they are available as an extra. Doesn’t matter, I added them to my version.

I can’t tell you what an impression this sliced steak sandwich had on me. To this day, when I make it at home with leftover steak, I am instantly transported back to The Emerson Hotel. It’s true that certain foods have the ability to bring back memories so powerful you would think you were back in time.

I’m sure The Emerson Hotel has changed since I was there as a kid, but I can still recreate this dish at home and let my kids get a taste of a dish from my past. Better yet, one day we should jump in the car and drive up to Emerson, see if the house I spent a year in is still there and enjoy dinner at the hotel.

Sliced Steak Sandwich Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Sliced Steak Sandwich Recipe


2 large yellow onions

4 tablespoons butter

Pinch of salt

4 slices of bread

Leftover steak sliced into thin strips

Salt & Pepper, to taste

How To Prepare At Home

Slice the onions into rings and separate the rings. Heat a fry pan large enough to hold the onions over medium heat. Add 2 tablespoons of butter the onions and slowly cook (sweat) over medium-low heat until honey colored. For more elaborate instructions, please read my post on How to Caramelize Onions.

When the onions are done, make the Toast Points. You can toast the bread in a toaster, in a frying pan or in the oven. To toast in the oven, pre-heat the oven to 350 degrees F. Cut the crusts off the bread and discard unless you can use them for something else. Cut each slice of bread into 4 triangles and place on a baking sheet.

Melt the other two tablespoons of butter and brush some on one side of each piece of bread. Reserve the rest of the melted butter for assembly. Toast the bread points in the oven for a couple of minutes until golden brown. Flip and toast the other side for another minute. Do Not Burn!

To assemble, plate four bread points on each plate. Top with a slice of steak, then drizzle a little of the reserved melted butter over the top of each piece. Top with a forkful of caramelized onions, season with salt and pepper and serve. We served the sandwiches with couscous and steamed broccoli but if you prefer, French Fries go well with this meal. That's it. Simple but delicious.

I must confess, I had some leftover mushroom demi glace sauce from the previous night that I substituted with the melted butter but you're still going to love it with the melted butter alone.

Last modified on Tue 9 January 2018 2:30 pm

Filed in: Beef Recipes

Comments (7)

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  1. Ethan says:

    Sounds like a great idea for cooking with kids! Thanks for sharing! I’d like to invite you to our party, Fantastic Thursday. Hope to see you there!

  2. Dottie Betz says:

    Yummmm. We have enjoyed our steak like this as well. After pan frying in butter, I butter a slice of bread to capture the delicious juices left over from the steak and sauteed onions. Thanks for sharing.

  3. Mac says:

    This sounds like something I do with slap meat. After I grill the meat, I toast french rolls with butter and garlic under the broiler, then I add the thinly sliced meat. It is an easy, quick dinner and my family loves it. Next time I will try it with the mushroom demi-glace sauce. It sounds very yummy!

  4. michelle says:

    I’ve been going to the Emerson since I was a kid. There was always a line out the door… the sliced steak sandwich was always a favorite and didn’t come with sliced onions. You always got the onion RINGS and the sauteed mushrooms. And the Coleslaw… sooo good…. and nobody I know can get the recipe out of them…

    So I have to go and visit next time I am in Jersey…

  5. Sue Salisbury says:

    I grew up in oradell in the 50s and 60s. The Emerson Hotel was a major part of my childhood and young adulthood. My parents took me there regularly as I learned proper restaurant etiquette. I lived their food. Especially the steak sandwiches. Glad to know they’re still going strong. Hope to get back up there soon.

  6. Diane says:

    Sorry to report we were just at the hotel after 30 years and we’re disappointed. Especially since the steak was nuked. Can’t go home again?

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