Sure, you've had delicious steak sandwiches before, from the renowned Philly cheesesteak to our hometown Chicago's favorite, hot Italian beef. But to grok the stupendous flavors here, swing around the globe to a long way from Wrigley stadium and the Liberty Bell, Vietnam. Steak strips, seasoned with a rub of ginger, garlic, and chile sits atop a spicy Sriracha mayo slathered on a French roll. (Cultural fusion strikes again.) Pickled cucumber slices provide a perfect crunch, as you'll find a steak sandwich from far from home just as tasty and comforting as its American counterparts.
Cut potatoes into ¼" fries.
Toss potatoes with half the seasoning blend (reserve remaining for steak strips), 2 tsp. olive oil, and a pinch of salt on prepared baking sheet.
Spread into a single layer and roast in hot oven until browned and tender, 30-35 minutes.
While potatoes roasts, prepare ingredients.
Prepare Ingredients and Make Sriracha Aioli
Trim cucumbers and cut into ¼" rounds on an angle.
Combine mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
Pat steak strips dry, and season with remaining seasoning blend and a pinch of salt.
Pickle the Cucumbers
Combine cucumber rounds, vinegar, 1 tsp. olive oil, and a pinch of salt in another mixing bowl.
Toss to thoroughly combine. Refrigerate until plating.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains, 3-5 minutes.
Remove from burner.
Toast the Rolls
Slice rolls if necessary, leaving one side connected. Place directly on oven rack and toast until warm, 5 minutes.
Plate dish as pictured on front of card, slathering bottom roll with Sriracha aioli and topping with steak strips, and pickled cucumbers. Bon appétit!