Hearty Steak Sandwich (Printable)
Tender sliced steak with sweet caramelized onions, melted cheese, and crisp arugula on toasted rolls.
# What You 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
# Directions:
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 the onions and bell peppers (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 - Rest the steak on a cutting board for 5 minutes, then slice thinly against the grain.
05 - Slice the rolls open and toast lightly.
06 - Mix mayonnaise and Dijon mustard; spread inside the rolls.
07 - Layer arugula, tomato slices, caramelized onions, and bell peppers onto the bottom halves.
08 - Top with sliced steak and cheese. If desired, place under a broiler for 1–2 minutes to melt the cheese. Close sandwiches, slice in half, and serve immediately.
# Expert Suggestions:
01 -
- The way the steak juices soak into the bread creates something magical
- Caramelized onions add sweetness that balances the rich beef perfectly
02 -
- Slicing the steak against the grain is the single most important step for tenderness
- Letting the meat rest prevents all those delicious juices from running out onto the cutting board
03 -
- Take the steak out of the fridge 30 minutes before cooking for more even results
- Use a cast iron skillet if you have one for the best possible sear