Sticky Sweet Chili Sandwich

Joined Sep 19, 2016
Hey Guys

Hope everyone is well

I have been thinking about a Sandwich that my imagination concocted but I just don't know how to get it done or even describe it - I'm poor at expressing my creativity but I'll try to describe this as best as possible.

Firstly, I will choose Steak as my protein as I'm a steak lover. Obviously, I would want a sandwich with slivers of steak that's soft like butter and easy on the jaws.

The steak should be cooked in a Sticky Sweet Sauce with a hint of Chili. 

A nice mature cheddar cheese is a must - this is what ignited this idea in my head - the thought of the cheese blended with this sweet sticky sauce - yum yum

The Sticky Sweet Chili Sauce in question should also be able to be put into a squeeze bottle and squirt out over the steak after it's placed in the sandwich.

My problem is I don't know where to start making a sauce like this or how would I incorporate it into the steak - perhaps saute' it with steak. Then the question, how do I get the steak super soft. What about getting the consistency of the sauce just right so it can fill a squeeze bottle - I would say just 1 or 2 points higher in liquid consistency than that of ketchup.

Hoping someone can extract this idea out my head and help me put it into action.

Take Care
Joined Jun 27, 2012
There is a hot sauce that comes with my Chinese takeout that IMO would be perfect.

A clear orange sticky sweet concoction with some sort of chile seeds suspended within.

I am severely lacking when it comes to Asian recipes but if I wanted to recreate this at home I would start by deseeding whatever sort of pepper variety that I found appealing then add a good amt to an orange juice flavored simple syrup and reduce a bit more (to encourage the seeds to release the spicy oil) before thickening with corn starch.

Just spicy enuf and I could imaging eating it on the steak sandwich you are describing.

Joined Sep 19, 2016
flipflopgirl - thanks for your reply.

Your orange juice syrup with chilli infused sounds like a fantastic idea but I was leaning more towards a sticky sauce - the likes you would find with Sticky Ribs. The flavor of the sauce should be well balanced - just a hint of Asian spices with a pronounced sweetness and then the sticky texture is a must. The heat should almost be unnoticeable although I'm a fan of Chili so for my personal taste I would ramp up the chili but if I were making it for someone else, I would make is less spicy.
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