It doesn’t get much better than a steak sandwich! There are so many variations of a steak sandwich, mainly because of the different types of cuts of beef. I decided to go with one of the most underrated cuts, the Hanger Steak.

Table of Contents

What is Hanger Steak?

Hanger steak is known as the butcher’s cut or the hanging tenderloin. It is tender and full of flavor. It is taken from the plate, which is the upper belly of the cow. The reason it is known as the butcher’s cut, is because the butcher would commonly keep this cut for himself. The general public didn’t know much about this cut of beef because it has an odd shape, which is long and slim, unlike your rounder ribeyes and wider strip steaks.

Now that we know what a Hanger Steak is, you can see why it is perfect for a steak sandwich! Okay, let’s get to the recipe!

Hanger Steak Sandwich

James Brown

This Hanger Steak Sandwich is loaded with tender grilled steak, caramelized onions, sautéed baby bella mushrooms, and melty Mexican queso on toasted ciabatta.

Servings

Calories 746 kcal

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Prep Time 20

Cook Time 20

Total Time 40

Ingredients

2-3 Hanger steaks
Ciabatta buns
Mexican queso cheese
1 Sweet onion
10 oz Baby bella mushrooms
3 tbsp Butter

Dry Rub

1 tbsp Kosher salt
2 tsp Garlic powder
2 tsp Black pepper
2 tsp Mexican chili powder
1 tsp Onion powder
¼ cup Canola oil

Steak Sauce

4 cloves Minced garlic
1 Small shallot roasted
¼ cup mayo
1 tsp Thyme
1 tsp Hot sauce
1 tsp White vinegar

Instructions

Season the steak. Place the hanger steaks in a bowl or pan. Add the salt, garlic powder, black pepper, Mexican chili powder, onion powder, and ¼ cup canola oil. Toss until the steaks are well coated. Let sit at room temperature for 1 hour.
Roast the garlic and shallot. Place the garlic and shallot on aluminum foil with a little canola oil and salt. Wrap and roast at 375°F for 20–25 minutes.
Make the steak sauce. Combine the mayonnaise, hot sauce, white vinegar, thyme, roasted garlic, and roasted shallot. Mix until smooth and refrigerate until needed.
Cook the mushrooms. Heat a cast-iron skillet over medium heat. Add about 1 tablespoon canola oil and 1 tablespoon butter. Add the mushrooms and cook for 12–15 minutes, until softened and browned.
Cook the onions. Place the sliced onions on a hot griddle or plancha with a little oil and butter. Cook for 6–8 minutes, then flip and continue cooking until tender and caramelized.
Grill the steaks. Preheat the grill for direct grilling. Cook the hanger steaks for 4 minutes, flip, and cook another 4 minutes. Remove when they reach about 128°F internally.
Rest. Let the steaks rest for 10 minutes before slicing.
Toast the buns. While the steak rests, lightly toast the ciabatta buns. Spread the homemade steak sauce over the buns.
Slice the steak. Thinly slice the hanger steak against the grain.
Assemble. Pile the sliced steak onto the sauced ciabatta buns. Top with the cooked onions, mushrooms, and Mexican queso cheese. Broil or use a kitchen torch to melt the cheese before serving.

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Nutrition

Calories: 746kcalCarbohydrates: 40gProtein: 45gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 136mgSodium: 2344mgPotassium: 1011mgFiber: 3gSugar: 6gVitamin A: 614IUVitamin C: 7mgCalcium: 65mgIron: 4mg

Tried this recipe?Let us know how it was!

Instructions:

Start off by prepping your hanger steaks and place them in a pan or bowl. Now add the seasonings for the dry rub followed by the canola oil. Hand mix until they are generously covered. Let them sit out in room temperature conditions for 1 hour.
During the hour time frame, prep your garlic and shallot by placing it in aluminum foil with canola oil and salt. Place in the oven at 375 for 20-25 minutes. In a bowl add the mayo, hot sauce, white wine vinegar, thyme, roasted garlic and the shallot. Mix until it is consistent and place in the fridge.
Place a cast iron skillet over medium heat and add a tablespoon of canola oil with a tablespoon of butter, let it melt and add your mushrooms. Mix and cook down for 12-15 minutes (or until they are cooked down). During this time have your onions sliced into disc shapes and place them on a plancha with a tad bit of oil and a pad of butter on top. Let them cook for 6-8 minutes and then flip.
Have your grill fired up for direct grilling. Add the hanger steaks and grill for 4 minutes and then flip. Repeat for an additional 4 minutes and check the temp. Remove at an internal temperature of 128 degrees F. Let them rest for 10 minutes and then slice.
While the steak is resting, toast the ciabatta buns and sauce them.
Slice the steaks really thin and then assemble the steak sandwich.
Add the hanger steak slices (as much as you want) and then top with the onions and mushrooms. Add your cheese and torch, or broil to melt the cheese.
Your sandwich is complete, enjoy it with family and friends!