Pineapple Teriyaki Steak Sandwich with Peppers and Onions
Sweet and spicy teriyaki steak layered with sauteed peppers and onion, shredded cabbage, and pineapple makes for a one of a kind steak sandwich. Pineapple Teriyaki Steak Sandwich with Peppers and Onions is a flavor bomb!
Course Main Course, Snack
Cuisine American, Japanese
Prep Time 15minutes
Cook Time 25minutes
Marinade Time 4hours
⅓Thai sweet chili sauce
1Tbchili garlic sauce
½tspground black pepper
1tspground black pepper
8Hawaiian roll slider buns
1can pineapple rings in juice*
½head green cabbage
Sweet Chili Mayo
1TbThai sweet chili sauce
1-2Tbsriracha hot sauceoptional
Make the marinade by mixing all of the ingredients together in a small mixing bowl. Place the sirloin steaks into the marinade. Massage the marinade around to make sure the steaks are totally covered. Marinade for a minimum of 4 hours or up to 8 hours.
Preheat the oven to 375 degrees. Cut the onion into ¼-inch thick strips. Split the jalapenos in half vertically and remove the seeds. Slice into thin strips.
Once marinated, remove the steaks from the marinade, blot with a paper towel, and season with black pepper. Allow the meat to sit at room temperature while the oven preheats or about 10 minutes to take the chill off the meat.
Place a large cast iron or saute pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the oil is smoking hot, add the steak. Cook for 2 minutes. Turn the steak over. Add the onions and jalapenos to the empty space in the pan and stir to coat in oil.
Place the pan into the oven for 10 minutes. Remove from the oven, turn the steaks over and toss the veggies around. Bake for another 10 minutes depending on the thickness of your steaks or until the steaks reach an internal temperature of 145 degrees for a steak cooked to medium.
Once the steaks are cooked to the desired temperature, remove the pan from the oven. Take the steaks out of the hot pan to rest for 5 minutes. Leave the veggies in the pan to stay warm.
While the steaks are resting, prepare the mayo by mixing together all the ingredients in a small bowl.
If you like toasted buns, split the slider buns in half and place on a baking sheet. Place in the preheated oven for about 5 minutes.
Remove the pineapple rings from their juice and blot dry with a paper towel. Cut the green cabbage head in half and finely shred one half.
Once the steak has rested, thinly slice the steak against the grain (see the blog post and photos above for reference).
To make the sandwiches, first layer on the sliced steak then top with sauteed onions and jalapenos and shredded cabbage. Slather the top bun in Sweet Chili Mayo. Top the cabbage with a pineapple ring and the top bun.
* Purchase the pineapple rings stored in juice so you can use the canning liquid in the marinade. If your pineapple rings are stored in syrup, don't add to the marinade.
Pineapple Teriyaki Steak Sandwich with Peppers and Onions https://cookingandcussing.com/teriyaki-steak-pineapple-sliders/