Beef Sandwich Steaks

Beef Sandwich Steaks: Nutrition, History and Cooking Guide

Beef sandwich steaks are very thinly sliced or shaved beef cuts sold pre-portioned for use in sandwiches, wraps, and hot rolls. The format is a product of the twentieth century's fast food and convenience food culture — thin slices cook in under two minutes and require no resting or carving. The most famous sandwich steak preparation is the Philadelphia cheesesteak, which originated in Philadelphia, Pennsylvania, in the 1930s — traditionally made with thinly shaved ribeye cooked on a griddle and topped with melted Cheez Whiz, provolone, or American cheese on a hoagie roll. The Philly cheesesteak has become one of the most iconic American sandwich formats worldwide. Shaved beef also features in various Asian hot sandwich preparations and Middle Eastern shawarma-style wraps.

Nutritional Value of Beef Sandwich Steaks

Beef sandwich steaks provide 309 kcal and 16.5 g of protein per 100 g, with 27 g of fat of which 11.5 g is saturated — higher in fat than lean individual steak cuts, reflecting fattier source cuts or added fat in some commercial products. They provide complete protein, B12, zinc, haem iron, and niacin.

Health Considerations

Commercially produced sandwich steaks vary significantly in quality and fat content. Some products are made from mechanically tenderised beef, which requires thorough cooking to 75°C throughout as the tenderisation process can introduce surface bacteria through the whole slice. Check packaging for this information. Higher-fat versions are calorie-dense and best eaten in moderation.

How to Select and Store

Look for sandwich steaks with clearly identifiable muscle grain — pressed or formed products offer less transparency about composition. Use within two days of purchase; freeze immediately if not using soon. Frozen sandwich steaks can cook directly from frozen in a hot pan.

How to Cook Beef Sandwich Steaks

Cook in a very hot, lightly oiled pan or griddle for sixty to ninety seconds per side — they cook extremely quickly due to their thinness. Season just before cooking. For a classic cheesesteak: cook with sliced onions and peppers on the same griddle, add cheese and allow to melt, then scoop the whole mixture into a soft roll. Simple seasoning with salt and pepper and a good mustard works equally well.