Zhug Shaved Steak Sandwich Recipe

Steak-EZE® Traditional Beef Sirloin Flat Steak grilled and blended with sautéed onions, red peppers and poblano peppers. Finished with a Yemenite salsa verde, Havarti cheese and served on a fresh steak roll.


Serving Amount – 2 servings



1 eaSteak Roll, 12-inch, hinge cut
8 ozSteak-EZE® Traditional Beef Sirloin Flat Steak
2 ozYellow onions, sliced and sautéed
1 ozRed Bell Peppers, sliced and sautéed
1 ozPoblano Peppers, sliced and sautéed
2 ozZhug Sauce
4 ozHavarti cheese slices (4)


1 cupOlive oil, extra virgin
2 TbspLemon juice
2 tspSalt
1 cupCilantro, chopped
1 cupParsley, chopped
1 tspGarlic, minced
2 TbspSerrano pepper, seeded, minced
1 tspCardamom, toasted, freshly ground
1 tspBlack pepper, freshly ground
1 tspCoriander, toasted, freshly ground

Step 1 - Preheat flattop grill to 350°F. On flattop grill, cook the steak slices, sauté the onions and peppers and then add the zhug sauce, mix all together and arrange into a 12-inch-long pile.

Step 2 - Top with cheese slices and allow cheese to melt.

Step 3 - Place open steak roll on the flattop grill for about 15 seconds to lightly toast it.

Step 4 - Use a long spatula to scoop up the cheese, steak and vegetable mix and place them onto the steak bun.

Step 5 - Cut in half and serve immediately.


Step 1 – Combine olive oil and lemon juice in a separate container and set aside.

Step 2 - Pulse ingredients in a blender or food processor until finely chopped. Pour in the olive oil and lemon juice mixture. Blend until fully incorporated without over blending.

Step 3 - Can be stored refrigerated in an airtight contain for up to 5 days.

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