Minute Steak Sandwich with Provolone, Roasted Pepper-Basil Mayo, and Buttermilk Fried Zucchini Chips

For this month’s recipe Chef Katy created a satisfying beef sandwich using our thin-sliced minutes steaks (sometimes known as shaved steaks or cheesesteaks), served on a bun with homemade zucchini chips. Also pay attention to the roasted red pepper mayonnaise recipe – we liked it so much we made extra for use as a topping for burgers.

Minutes steaks are always on frequent rotation in our family’s meals. On busy days there’s nothing like pulling together a quick fry-up of shaved steak for a satisfying lunch or supper. I hope you enjoy this as much as we do.

Minute Steak Sandwich with Provolone, Roasted Pepper Mayo, and Buttermilk Fried Zucchini Chips

Despite being nearly paper thin, these minute steaks are packed with delicious beefy flavor and by searing them simply and quickly on high heat you can lock in most of the juices as well. The combination of peppers, basil, zucchini and provolone just seemed right for this warm summer sandwich. In fact, it’s so good that you might consider doubling the batch!
Course: Main Course
Servings: 4
Author: Katy Sparks


  • 1 lb Minute steaks (Fully thawed and blotted dry with paper towels.)
  • 4 Rolls (brioche or kaiser) (Buttered and griddled just before assembling the sandwiches.)
  • 4-6 slices Provolone cheese

For the Roasted Pepper Mayo

  • ½ cup Mayonnaise
  • 1 Roasted red pepper
  • 4-6 Fresh basil leaves
  • 1 Small garlic clove, minced
  • 2 Anchovy filets, minced
  • 1 Tbsp Freshly squeezed lemon juice
  • Salt and pepper to taste

For the Zucchini Chips

  • 1 Large zucchini, sliced into 1/2 inch thick rounds
  • cups Buttermilk
  • 2 cups All Purpose flour (Lightly seasoned with salt and pepper and smoked paprika.)
  • Stable oil/fat for frying: ghee, lard, olive oil, or tallow
  • Sea salt to taste


  • Start by combining all the ingredients for the roasted pepper mayo and refrigerate for about 30 minutes to let the flavors develop.

For the Zucchini Chips

  • Heat 3-4 cups of stable oil in a heavy pot like a dutch oven to 350 degrees.
  • While fat is heating, slice the zucchini and soak in the buttermilk, making sure each slice is well coated.
  • When oil is at 350 degrees, dredge the soaked zucchini slices in the seasoned flour, making sure each slice is coated. Shake off excess flour and gently slide into the hot fat. Cook 2-4 minutes until slices are golden brown.
  • Drain on paper towels and lightly season with fine sea salt.
  • Repeat as needed for all the slices.

For the Minute Steaks

  • Heat a large steel or cast-iron skillet over medium-high heat. Lightly season the minute steak with salt and pepper.
  • Grease the skillet with a small amount of fat and sear the steaks quickly in batches until all the steak has been cooked- this takes even less than a minute per steak! Set steaks aside on a platter to collect any juices.
  • When the steak is all cooked, butter the cut faces of the rolls and sear in the same skillet as the steak until golden brown.

To Assemble

  • For each sandwich, spread the top and bottom of the roll with 1-2 Tablespoons of the roasted pepper mayo. Place ¼ of the beef on the bottom of each sandwich, top with provolone slices, a nice small handful of the zucchini chips and a little more mayo if wanted.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top