Steak sandwich

Asteak sandwichis asandwichprepared withsteakthat has beenbroiled,fried,grilled,barbecuedorsearedusingsteelgrates orgridirons, then served onbreador aroll. Steak sandwiches are sometimes served with toppings ofcheese,onions,mushrooms,peppers,tomatoes, and in some instancesfried eggs,coleslaw, andfrench fries.
According to theLibrary of Congress, the first steak sandwich sold in the United States was atLouis' LunchofNew Haven,Connecticut.
A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll.  The cheesesteak is one of the favorite foods of the city ofPhiladelphia,Pennsylvania. It can be found in most parts of the U.S. outside the Philadelphia area, often sold as a "Philadelphia" or "Philly Cheesesteak", even when prepared in a manner different from that customary in the city. Variations include the type of condiments, including grilled onions and peppers, the type of cheese used, or the type of roll.
An Italian beef sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, longItalian-style roll, believed to have originated inChicago, where its history dates back at least to the 1930s.The bread itself is often dipped (or double-dipped) into thejusthe meat is cooked in, and the sandwich is typically topped off with Chicago-stylegiardinieraor sauteed, greenItalian sweet peppers. Despite the name, it is almost completely unknown in Italy.
A French dip sandwich is an American hotsandwich, also known as a beef dip (especially in Canada), consisting of thinly slicedroast beef(or, sometimes, other meats such aspastramiorcorned beef) on aFrench rollorbaguette. It is usually servedau jus("with juice"), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S. and Canada, the sandwich originated inLos Angeles,California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.
A roast beef sandwich is a sandwich that is made out of slicedroast beefor sometimesbeef loaf. It is sold at many diners in the U.S., as well as fast food chains, such asArby'sandRoy Rogers Restaurants. This style of sandwich often comes on ahamburgerbun and may be topped withbarbecue sauceand/or melted American cheese.
A beef on weck is a variety of sandwich found primarily inWestern New York.It is made withroast beefon akummelweck roll. The meat on thesandwichis traditionally served rare, thin-cut, with the top bun getting a dipau jus. Accompaniments includehorseradish, adill picklespear, andFrench fries.
A steak bomb is a hotsub sandwichconsisting of meltedprovoloneormozzarellacheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on asub sandwichroll. It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with theNew Englandregion of the United States, where steak sandwiches are made by quickly grilling shaved steak on agriddleand then adding cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has its own version of the various steak sandwiches and the steak bomb.
In Australia, a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot andbarbecue sauceor tomato sauce/tomato ketchup. Cheese, a fried egg, bacon or pineapple might also be added.In some establishments, the sandwich is constructed on slices of bread which are toasted on only one side while other establishments serve it on the same roll (bun) used for hamburgers. It is known as a steak burger when served on a hamburger bun.