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Pan de Sal Steak-Cheese Sandwich

The Pan de Sal is a Filipino bread bun that has a crusty exterior but inside it is soft and billowy. Pan de Sal translates to ‘bread of salt’ and is found in all Filipino bakeries. The bread bun tastes more sweet than salty, though. In the Philippines, we had  freshly baked pan de sal for breakfast daily. I can still see the brown bag on our dining table, with the corners tucked tight, the bread inside warm to the touch, fragrant and fresh from the oven. This cheese and steak sandwich was made from roast beef slices, leftovers from a larger roast cooked by my son, Tim. It’s what we make with leftovers that makes a difference and adds a new appeal to any dish. This is an Asianinamericamag recipe by my son, Tim Quirino. The recipe below serves 2.
Course: Lunch, Snack
Cuisine: American, Asian, Filipino
Keyword: Pan de Sal Steak-Cheese Sandwich
Servings: 2 people
Calories: 233kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 4 whole large Pan de Sal buns homemade or from Asian -Filipino bakeries or markets
  • 2 cups cooked roast beef, sliced in strips, about 2-inches long
  • 2 Tablespoons vegetable oil
  • 1 whole large white onion, sliced
  • 1 teaspoon worcestershire sauce
  • 1 cup grated cheddar cheese, sharp
  • 1/2 teaspoon freshly ground black pepper powder

Instructions

  • In a medium skillet, over medium high heat, add the cooking oil. Once the oil is hot in about 1 to 2 minutes, add the sliced onions. Cook till onions are translucent and look caramelized. This will take about 2 minutes. Remove onions and set aside.
  • Using the same skillet, in the same cooking oil that is now flavored with onions, add the beef strips. Sprinkle with some Worcestershire sauce and black pepper powder. Cook for 1 to 2 minutes over medium heat. Do not overcook or beef will get overdone and have a tough texture.
  • Slice the pan de sal buns open in half.
  • How to assemble sandwich:  over the pan de sal layer the following --  a few tablespoons of steak strips, a few teaspoons of onion slices, 1-2 tablespoons of grated cheddar cheese.
  • Place the open-faced pan de sal sandwich with the fillings in an oven bread toaster. Toast for 3 to 4 minutes till the cheese melts (at about a temperature of 325 F). Serve hot.
  • Cook's comments: To make homemade Pan de Sal check out my blog post. If you don't have time to bake bread, Pan de Sal buns can be bought from Filipino bakeries or Asian markets here in America. In the Philippines, every corner bakery or neighborhood grocery has a fresh batch daily. If preferred, use instead regular hamburger buns or hoagies.

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    Nutrition

    Serving: 100grams | Calories: 233kcal | Carbohydrates: 2g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 409mg | Potassium: 68mg | Sugar: 0.5g | Vitamin A: 569IU | Vitamin C: 0.4mg | Calcium: 403mg | Iron: 0.3mg