California Steak Sandwiches

California Steak Sandwiches

California Steak Sandwiches

Lately I haven’t been one for making too many sandwiches, but as the weather warms up, they are becoming increasingly appetizing.  There is nothing like a warm spring or summer evening dinner with steak sandwiches, a simple salad, and some fresh fruit.

Growing up I was fascinated by the idea of Philly cheese steak sandwiches – I was also incredibly envious that Philadelphia had a globally renowned sandwich and all Long Beach had was Snoop (I’d eat a sandwich over listening to Snoop’s horrible rapping any day).  

Now I’ve never been to Philly, so haven’t had the chance to eat a proper cheese steak in its naturally occurring environ, but any non-Philly Philly cheese steak I’ve ever eaten has fallen well short of what I would expect from a global sensation of a sandwich.  

Not to mention, I doubt a steak sandwich covered in American cheese would meet Rooted’s strict nebulous, yet-to-be-established dietary guidelines.  So I took the idea of a steak sandwich, gave it a few “California” touches, cleaned it up nutritionally, and the below is what I ended up with.

This steak sandwich calls for flap steak, or flap meat.  It is a cheap cut of beef from the bottom sirloin and goes great in dishes cooked over high heat like stir fry, or coincidentally, steak sandwiches.  Flap meat is often confused with skirt steak and hangar steak, but don’t be fooled, and despite the less-than-attractive name, it is very tasty.  The key is to cut it against the grain, season liberally with salt and pepper, and cook it  until it’s begging to char.  Generally flap meat is cooked to a medium-rare, but because I’ve sliced this steak prior to cooking, and it’s piled on a sandwich with sauteed peppers and onions, I like a little crispness to go against the other soft textures.  By cooking the meat in batches and draining in between, you avoid “stewing” the meat in its own juices.


  • 1 1/2 lbs flap meat, sliced very thin across the grain
  • 1 green bell pepper, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 jalepeno, seeded and chopped
  • 1 medium red onion
  • sliced sourdough bread
  • goat cheese
  • salt and pepper
  • yellow mustard
  • Olive oil

Total Time:  40 minutes

Serves 4-5

Heat about a tablespoon of olive oil in a large, heavy skillet over medium-high heat.  Add the bell peppers, onion, and jalepeno, season with salt and pepper, and cook until soft but not mushy, stirring often, about 6 to eight minutes.  Once cooked, remove from heat and set aside.

Add half of the sliced flap steak, spreading evenly across the entire skillet, and season liberally with salt and pepper.  Cook about 4-5 minutes, stirring occasionally, until all the meat is browned.  Once browned, transfer to a paper towel lined plate, removing all juices from the skillet, and allow to drain.  Repeat with second batch of meat.  Once both batches of meat are cooked, return both to the skillet and cook until starting to crisp.

Toast the slices of sourdough bread and top with cooked flap steak, pepper mixture, goat cheese, yellow mustard, and any other condiments as desired.


Recipe ID: 553

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