Succulent and finger-licking-worthy, this formidable sandwich earned Columbia, South Carolina-chef Chris Williams fifth place at the 2022 World Food Championship. Beef marinated in ginger, garlic, and grated Asian pears, highlights an amalgamation of South and East Asian flavors. The sriracha mayonnaise and pimento cheese spread adds some creamy heat to the tangy strips of beef and crispy fried onion bits, all held within a fluffy bun.
1 cup soy sauce or shoyu
¼ cup mirin
½ cup sugar
¼ cup grated garlic
⅛ cup grated ginger
½ cup grated asian pear
2 pounds (16 ounces) of shaved beef (preferably ribeye)
⅛ cup sesame oil
8 hoagie buns
Crispy fried onions
Chopped green onions
For the meat marinade
For the sandwich
- In a medium bowl, whisk to combine soy sauce, mirin, and ½ cup of water. To the liquids, add sugar, garlic, ginger, and asian pears and stir until all the sugar is dissolved. Add shaved beef to the marinade and mix to coat each piece. Let sit for 30 minutes. After 30 minutes, add sesame oil and stir again; let sit for another 30 minutes.
- Heat a skillet or sauté pan over medium heat. Working in small batches, cook beef, letting each side cook long enough to caramelize its surface. Once cooked, transfer meat to a bowl or sheet pan and let cool.
- Preheat the oven to broil. Slice hoagie rolls lengthwise and arrange them on a middle rack in oven, interior side up, and toast lightly.
- Build the sandwich by spreading pimento cheese (as much as you would like) across the bottom half of the toasted buns and sriracha mayonnaise on the top halves. Pile shaved beef on the bottom half and top with fried onions and garnish with green onions.
Recipe ByChris Williams of Roy’s Grille in Irmo, South Carolina