Hearty Steak Sandwich (Printable version)
A robust sandwich with juicy beef, caramelized onions, and melty cheese on 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
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
# How to Make It:
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 sliced onions and bell peppers until soft and caramelized, approximately 8–10 minutes. Transfer to a plate and set aside.
03 - Increase skillet heat to high. Sear the steak for 2–3 minutes per side for medium-rare, or adjust timing to reach desired doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - Slice the rolls open and toast lightly until golden.
05 - Mix mayonnaise and Dijon mustard, then spread inside the toasted rolls. Layer arugula, tomato slices, caramelized onions, and bell peppers onto the bottom halves. Top with sliced steak and cheese.
06 - Place sandwiches under a broiler for 1–2 minutes if desired to melt the cheese. Close sandwiches, slice in half, and serve immediately.
# Expert tips:
01 -
- The combination of juicy seared steak with sweet caramelized onions hits every single craving in one bite
- These come together faster than you would think and taste like something from a restaurant
02 -
- Letting the steak rest before slicing is absolutely crucial or all those juices will end up on your cutting board instead of in your sandwich
- Slicing against the grain makes a huge difference in tenderness so take a second to look at which direction the muscle fibers are running
03 -
- Get your skillet ripping hot before adding the steak to get that restaurant quality sear
- Do not rush the onions because low and slow is what gives them that incredible sweetness