Schwartz’s Deli, one of the oldest in Quebec Provence, is said to have developed the original Montreal seasoning in the 1900s, which many Canadian delis have since copied for their own sandwiches. Our take on the popular seasoning surprises with dill and adds a sizzle with Calabrian chiles.
To create your own Montreal Steak Sandwich:
- Rub Le Québécois Montreal Steak Seasoning liberally on flank steak or tri-tip before grilling or pan frying. Let stand for a few minutes before slicing.
- Chop 4 oz mushrooms (we prefer baby bella or crimini), 1 medium yellow onion, and 1/2 bell pepper. In a pan, sauté the onion and bell pepper with 1-2 tsp Le Québécois until they begin to soften; toss in the mushrooms and continue to stir on medium-low heat until it reaches desired consistency. Taste and adjust seasoning as desired.
- Slice meat, toss it onto a sliced sourdough roll, top with sautéed veg, add any condiments you may desire (Rachel tends to butter her roll, Nick occasionally adds mayo and a dash of mustard) and enjoy!
For a vegetarian or vegan twist, try tossing the sautéed veg on top of a baked potato, or veggie fajita. It also delights as a way to perk up a cheese quesadilla or add a tasty and colorful topping for guacamole!
