Hearty Steak Sandwich (Printable)
Juicy steak with caramelized onions and melted cheese on toasted crusty rolls.
# What You’ll Need:
→ Steak & Marinade
01 - 9 oz ribeye or sirloin steak
02 - 1 tbsp olive oil
03 - 1 tsp Worcestershire sauce
04 - ½ tsp salt
05 - ¼ tsp freshly ground black pepper
→ Sandwich Fixings
06 - 2 crusty sandwich rolls or baguette portions
07 - 1 tbsp unsalted butter, softened
08 - 1 medium yellow onion, thinly sliced
09 - 1 small bell pepper, thinly sliced (optional)
10 - 2 slices provolone or Swiss cheese
11 - 2 tbsp mayonnaise
12 - 1 tsp Dijon mustard
13 - 1 handful arugula or baby spinach
14 - 1 small tomato, sliced
# Steps:
01 - Rub the steak with olive oil, Worcestershire sauce, salt, and pepper in a shallow dish. Let marinate at room temperature for 10 minutes.
02 - Heat a skillet over medium heat. Add butter and sauté onions and bell pepper (if using) until soft and caramelized, about 8–10 minutes. Transfer to a plate.
03 - Increase skillet heat to high. Sear the steak for 2–3 minutes per side for medium-rare, or until desired doneness is reached.
04 - Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
05 - Slice the rolls open and toast lightly.
06 - Mix mayonnaise and Dijon mustard together. Spread the mixture inside the toasted rolls.
07 - Layer arugula, tomato slices, caramelized onions, and bell peppers onto the bottom halves of the rolls.
08 - Top with sliced steak and cheese. Optionally place under a broiler for 1–2 minutes to melt the cheese.
09 - Close the sandwiches, slice in half, and serve immediately.
# Expert Advice:
01 -
- The way the steak juices soak into the bread creates this perfect tender crisp moment that feels like a restaurant meal
- These come together in under 40 minutes but taste like you spent all day cooking something special
02 -
- Slicing the steak against the grain is absolutely crucial. If you cut with the grain the meat will be tough and chewy instead of tender.
- Letting the meat rest before slicing keeps all those juices inside instead of running out onto your cutting board.
03 -
- If your rolls are fresh and soft toast them longer to create a sturdier base for all those toppings
- Leftover cooked steak from dinner the night before makes incredible sandwiches the next day