The World's Best Steak-umms!




Introduction: The World's Best Steak-umms!

Anybody who likes a good steak sandwich can appreciate the ease of steak-umms. I love a good steak-umm sandwich and over time I've developed what i believe to be the world's best steak-um sandwich!

This particular recipe is a little spicy but the spiciness is balanced out with sweetness. This makes for a delicious sandwich!

** My Image notes are not working at the moment but I am working on it **

Step 1: Ingredients/Tools

All you need to make this is:
  • 2 pieces of steak (The sheets of steak-umms are packaged by twos in between wax paper)
  • Half a small-medium sized onion
  • Butter (For greasing the pan and sautee'-ing your onions)
  • Tabasco sauce
  • Worcestershire sauce
  • Rolls
  • Sugar (Trust me when I say that this makes the recipe)

  • A small frying pan
  • A knife
  • A stovetop
  • Plastic or wooden fork/spoon for stirring
  • Paper towels

Step 2: Cut, Peel, and Dice Your Oninon

A pretty self explanatory step, cut the onion in half and save the other half for something else. Peel the skin off and dice your half onion into semi-large pieces.

Step 3: Sautee' Your Onions

Cut a piece of butter about a half inch thick (this seems like a lot but we we'll get rid of the grease in a later step) and put it in your pan. Turn the heat on a to a medium power. When the butter starts to sizzle, put in your onions. When the onions begin to sizzle, add a couple of shots of Worcestershire and Tabasco. Try to add about the same amount of each I like about 4 shots. Then add 3 pinches of sugar and stir until it is all mixed well. Then let the mix sit in the sizzling butter for a minute or two.

Step 4: Prepare Meat

Before you cook it, break up your steak-umm sheets into medium (see a trend here?) sized pieces.

Step 5: Add the Meat

When the onions start to caramelize (get floppy and start to turn brown), add the pieces of meat. Try to stir the meat in with the onions but try to keep the meat on the bottom, under the onions. After about two-five minutes the meat will need to be flipped, when the other side is a dark grey (see pictures), flip the meat. When both sides are evenly grey, turn the heat down to almost off, just enough to keep the butter sizzling while we make our de-greaser.

** Be Sure that the meat looks cooked all the way through **

Step 6: De-greaser

Take three sheets of paper towels, fold them at the seem on top of each other, then fold that in half twice, place it on a saucer plate and make another one to sandwich the greasy food and absorb the grease.

Step 7: One Last Seasoning

Turn the heat back up to medium on your onion/meat and add one more pinch of sugar and stir it in. Turn off your stovetop.

Step 8: De-grease

Quickly pour you onion/meat combo grease and all onto your folded paper towel. Take the other paper towel and squish the greasy mixture for a few seconds, repeat with the other sides of the towels. Sometimes onions and meat will stick to the paper towel, they are still good so scrape them back onto the plate.

Step 9: Roll It Up!

Not really, but put put the finished steak-umm mix into your roll. We're almost done.

Step 10: A Word on Bread

In this Instructable, I am using a hot dog / meatball sandwich style roll. The last time I made steak-umms, I started without checking to see if we had rolls, we didn't. BUT! this led to a wonderful discovery, Croissants. The sweetness of the croissant perfectly matches the sweet/spicy taste of the steak-umms. If you hollow out a little pocket in the middle of the croissant you can stuff the steak-umm in it. I haven't tried plain 'ol whit bread but i'm sure it's just as good as a roll.

Step 11: Final Additives

If you want to you can add cheese, I personally think this shouldn't have cheese on it but try it both ways and find out what you like. I also like to add a nice final shot of Tabasco!

Step 12: Enjoy!

Enjoy the delicious meal you have just made in under 20 minutes, take that Rachel Ray!

Comments/Criticism welcome. Thanks for reading!

1 Person Made This Project!


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7 years ago on Introduction

a better idea is to figure out how to make homemade steakums steaks as some of us live outside the US and they dont have them international. ripped up steakums just isnt doing it for me lol


13 years ago on Introduction

Personally I stay away from "Smeat", but then again: Donor kebab... (looks nice, but I like onions browner) L


Reply 13 years ago on Introduction

Yum, doner sauce, especially Canadian style, seems to be "curdled" milk of some sort, milk reacted with an acid like lemon juice. I prefer the true turkish or greek tzatziki yougurt-cucumber sauces.


Reply 7 years ago on Introduction

i think doner sauce is type of tahini sauce


13 years ago on Introduction

I use steakums and simaler types of sliced steak pretty much the way you did here and sams club sells a more philly cheesesteak type of meat. I like to add steaksauce and hotpeppers to the cooking mixture. To drain I move all the meat mix to one side of the pan and let the pan tilt off the burner while the cheese melts, this leave enough grease for flavor. Ive found that thin sliced roast beef makes a really decent cheesesteak especially if you add some steaksauce as it warms up. I know..thats an expensive cut but its cheaper than going out! White bread works in a pinch but I prefer to toast it, you can also use half of a pita shell , taco/burritto tortillas or an artiusian wrap


Reply 13 years ago on Introduction

Sounds really good, I'll have to try roast beef sometime because that sounds delicious.


13 years ago on Introduction

I guess this is a reasonable facsimile of a Philly-style cheesesteak if you needed a fix in an emergency. I find that those prepared frozen steak sheets are too processed and full of preservatives. Try to make a real cheesesteak sometime but be warned it is a cholesterol bomb where you do not degrease it and the cheese and bun are warmed up by the mess of a big pile of meat and onions on the grill. Part of the experience is the juice and grease oozing out of the end of the sandwich. Yum anyway.