Description
Juicy beef patties, caramelized onions, and flavorful au jus sauce on a toasted hoagie roll create this delicious copycat McDonald’s Steak Sandwich.
Ingredients
Scale
- 1.5 lbs Beef Chuck Roast, trimmed of excess fat and cut into 1-inch cubes
- 1/2 lb Beef Short Ribs, boneless, trimmed of excess fat and cut into 1-inch cubes (for added richness)
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper, freshly ground
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tbsp Beef Tallow or Vegetable Oil (for searing)
- 2 large Yellow Onions, thinly sliced
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Granulated Sugar (optional, for caramelization)
- 4 cups Beef Broth, low sodium
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce, low sodium
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1 tbsp Cornstarch (mixed with 2 tbsp cold water to form a slurry)
- 4 Hoagie Rolls or Sub Rolls, good quality
- Optional: Provolone Cheese slices
Instructions
- Chill the Meat: Place the cubed chuck roast and short ribs in the freezer for about 20-30 minutes. This will help them firm up, making them easier to grind. You don’t want them frozen solid, just very cold.
- Grind the Meat: Using a meat grinder (a stand mixer attachment works great!), grind the chilled beef. I prefer a medium grind for this, but you can adjust it to your preference. If you don’t have a grinder, you can ask your butcher to grind the meat for you, or you can pulse the meat in a food processor, but be careful not to over-process it into a paste. You want a coarse, ground texture.
- Season the Ground Beef: In a large bowl, gently combine the ground beef with the kosher salt, black pepper, garlic powder, and onion powder. Be careful not to overmix, as this can make the patty tough. Just mix until the seasonings are evenly distributed.
- Form the Patties: Divide the ground beef mixture into four equal portions. Gently form each portion into an oval-shaped patty, about 1/2 inch thick. Try to make them roughly the same size and shape as the McDonald’s steak patties. Press a slight indentation in the center of each patty to prevent them from puffing up during cooking.
- Chill the Patties: Place the formed patties on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This will help them hold their shape during cooking.
- Slice the Onions: Thinly slice the yellow onions. The thinner the slices, the faster they will cook and caramelize.
- Sauté the Onions: In a large skillet over medium-low heat, melt the butter and olive oil. Add the sliced onions, salt, and pepper. If you want a touch of extra sweetness, add the granulated sugar.
- Cook the Onions: Cook the onions, stirring occasionally, for about 30-45 minutes, or until they are soft, golden brown, and caramelized. The key is to be patient and not rush the process. If the onions start to burn, reduce the heat slightly and add a tablespoon or two of water to the pan.
- Keep Warm: Once the onions are caramelized, remove them from the skillet and set them aside to keep warm.
- Combine Ingredients: In a medium saucepan, combine the beef broth, Worcestershire sauce, soy sauce, onion powder, garlic powder, and black pepper.
- Simmer the Sauce: Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Gradually whisk the cornstarch slurry into the simmering sauce.
- Cook Until Thickened: Continue to simmer the sauce, stirring constantly, for about 2-3 minutes, or until it has thickened to your desired consistency.
- Keep Warm: Remove the sauce from the heat and keep it warm until ready to assemble the sandwiches.
- Heat the Pan: Heat the beef tallow or vegetable oil in a large cast iron skillet or heavy-bottomed skillet over medium-high heat. The pan should be very hot before adding the patties.
- Sear the Patties: Carefully place the chilled steak patties in the hot skillet, making sure not to overcrowd the pan. Sear the patties for about 3-4 minutes per side, or until they are nicely browned and cooked to your desired level of doneness. For a medium-rare patty, aim for an internal temperature of 130-135°F. For medium, aim for 135-140°F. Use a meat thermometer to ensure accuracy.
- Rest the Patties: Remove the cooked steak patties from the skillet and let them rest for a few minutes before assembling the sandwiches. This will allow the juices to redistribute, resulting in a more tender and flavorful patty.
- Prepare the Rolls: Lightly toast the hoagie rolls or sub rolls. This will help prevent them from getting soggy from the au jus sauce.
- Add Cheese (Optional): If using provolone cheese, place a slice or two on the bottom half of each roll.
- Place the Steak Patty: Place a cooked steak patty on top of the cheese (if using) or directly on the bottom half of each roll.
- Top with Grilled Onions: Generously top each steak patty with the caramelized grilled onions.
- Drizzle with Au Jus: Drizzle the au jus sauce over the steak patty and onions. Don’t be shy with the sauce it’s what makes the sandwich extra delicious! You can also serve extra au jus on the side for dipping.
- Top with the Other Half of the Roll: Place the top half of the roll on top of the steak patty, onions, and sauce.
- Serve Immediately: Serve the McDonald’s Steak Sandwiches immediately while they are hot and juicy. Enjoy!
Notes
- Chilling the meat before grinding is crucial for a good texture.
- Don’t overmix the ground beef when seasoning.
- Be patient when caramelizing the onions; low and slow is key.
- Use a meat thermometer to ensure the steak patties are cooked to your desired doneness.
- Resting the patties after cooking allows the juices to redistribute, resulting in a more tender patty.
- Serve extra au jus on the side for dipping.
- Prep Time: 45 minutes
- Cook Time: 75 minutes