I love this recipe. Absolutely love it. The short ribs are so tender and sweet and combined with the onions and peppers, it’s the perfect steak-like sandwich. I made this on a night when I didn’t want to have too much fuss for dinner since the short ribs were sitting in the refrigerator just ready to go. Super simple, but you’ll feel like you’re eating out. Love it!
Marinade thinly sliced boneless short ribs for about 2 hours.
In a large pan, heat oil. Add onions, peppers, salt & pepper. Cook on high until onions start to brown. Add the water to help caramelize the onions. Cook for another minute or so to finish the caramelizing of the onions. Remove from pan.
Spread butter on bread and toast or broil to lightly brown.
Do not add any more oil, but keep the pan on high and cook the short ribs in small batches, with one batch being enough for one sandwich. You may need to clean the pan between batches.
When cooking the short ribs, place on the hot pan and flatten out. Do not touch for at least 1 or more minutes, letting the meat cook without moving. You will see it start to brown and the sugars will start to caramelize.
Using a spatula, flip the meat and do the same on that side, flattening the meat out with a spatula so that as much of the meat is touching the pan. Flip and move at the end to make sure as much of the meat is browned as possible.
Put it together: Bread, meat, onions/peppers mixture, and spinach. Enjoy!