With simple but delicious flavors, this Steak Sandwich is great for parties, dinnertime or whenever you are craving a delicious, mouthwatering meal.
Who doesn’t love a good steak? But when it comes to a Steak Sandwich, thats where it is for me.
There is something about sandwiches that I absolutely love and this recipe is one of them. Simple but packed full of flavor.
With a tasty homemade sauce, caramelized onions, seasoned steak and arugula it is simple but in the best way ever.
This is great for dinnertime, a cookout meal or whenever you feel like serving it. Late nights work as well.
While this recipe only makes 2 sandwiches, you can absolutely double it to serve a larger family or crowd.
When it comes to a tasty treat, you absolutely cannot go wrong with this Steak Sandwich and you’ll be coming back for more.
Some of our other favorite sandwich recipes that we have on our site include: Italian Beef Sandwiches, BBQ Pulled Pork Grilled Cheese and Chicken Bacon Ranch Sliders.
WHY THIS RECIPE WORKS:
- All the flavors play well together.
- These come together in around 40 minutes, so not too long.
- You can easily double or triple this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Mayonnaise
Dijon mustard
Worcestershire sauce
Garlic powder
Pepper
Olive oil
Red onion
Salt
Canola oil
Sirloin steak
Ciabatta buns
Arugula
HOW TO MAKE A STEAK SANDWICH, STEP BY STEP:
- To make the sauce, whisk together all the sauce ingredients until fully combined. Cover and refrigerate until ready to use.
- To make the caramelized onions, to a medium skillet over low heat, add the olive oil.
- Once heated add the onions and let cook low and slow for about 15 minutes, stirring occasionally.
- Add the Worcestershire sauce, salt, and pepper and stir to combine. Cook for a further 15-20 minutes until the onions are nicely caramelized.
- While you cook the onions remove the steak from the refrigerator. Sprinkle salt and pepper on the steak and toss to coat evenly.
- Let rest for about 20 minutes at room temperature.
- Once ready to cook, heat a cast iron or heavy-bottomed skillet over medium-high heat and add the oil.
- Add the steak strips in a single layer, if possible, and cook for 1-2 minutes uninterrupted. Flip steak and cook for an additional 1-2 minutes or longer to reach your desired steak temperature. If you need to do this in 2 batches to not over crowd, do so.
- Remove from the skillet to a bowl and let the steak rest for 5 minutes before assembling sandwiches.
- While the steak rests after cooking you can assemble the sandwiches.
- Lightly toast your buns in the toaster and spread a generous amount of the sauce on both sides of the buns.
- Once your steak is sliced, add half of the meat and half of the onions to the bottom half of each bun.
- Add a handful of arugulas on the top bun and place the top bun on top of the steak and onions. Slice in half if desired and serve warm.
WHAT IS THE BEST STEAK TO USE?
We like to use a sirloin steak for this recipe, making sure that it has some nice marble and fat.
If you are not a sirloin steak fan you can also use New York Strip or Filet Mignon as well.
CAN I USE ANOTHER TYPE OF ONION?
You can use yellow or sweet onions instead of red, if desired. We do this when we do not have red on hand.
If the onions seem to get too dry while cooking you can cover with a lid to keep some moisture inside or add a teaspoon or two of water to the skillet.
WHY DO I NEED TO CUT THE STEAK AGAINST THE GRAIN?
Slicing your steak against the grain will result in a more tender meat, easier to chew in a sandwich.
So we usually cut against the grain, usually all the time but for sandwiches especially so I would not skip this step.
CAN I USE ANOTHER TYPE OF BREAD INSTEAD OF CIABATTA?
Yes, if you are not a fan of ciabatta you can also use hoagies or fresh French bread baguettes in its place.
HOW TO STORE:
We do not recommend storing these sandwiches assembled as they will not keep well with everything put together.
You can store the steak and the other ingredients (separate) in a container or bag in the refrigerator where it will keep for up to 3 days.
You can also freeze the steak as well, if you do this you will want to make the other ingredients like the caramelized onions fresh and not keep.
To freeze the steak place in a freezer safe container or ziptop bag and it will keep frozen for up to 3 months.
To defrost, remove to the refrigerator until thawed. Reheat on the stove until warmed through.
TIPS AND TRICKS:
- If you don’t have sirloin steak you can use New York Strip or Filet Mignon.
- The steak can be frozen, see above on how to do that.
- If you don’t let the steak rest then your steak won’t cook as evenly. Cook the steak to your desired level of cooked. I recommend a medium or medium well for a steak sandwich.
- Don’t cook your steak in olive oil. Olive oil will burn at a high stove temperature and leave your steak tasting burnt.
- If you cook the steak during the last 10 or so minutes of the onion cooking time you will be able to make these sandwiches a lot quicker.
- You can make 3 sandwiches out of this if you divide the onions and meat into 3 portions. They just won’t be as full of sandwiches.
When it comes to a delicious sandwich that you are going to want to make over and over again, you cannot go wrong with this Steak Sandwich.
If you like this recipe you might also like:
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Steak Sandwich
Ingredients
Sauce:
- 1/3 cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 1/8 teaspoon coarse ground pepper
Caramelized onions:
- 2 Tablespoon olive oil
- 1 large red onion sliced thin
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Steak:
- 1-2 Tablespoons canola oil
- 10 –12-ounce sirloin steak cut into ¼ inch thick strips against the grain
- ½ teaspoon salt
- ½ teaspoon coarse ground pepper
For serving:
- 2 ciabatta buns lightly toasted if desired
- ½ cup arugula
Instructions
- To make the sauce, whisk together all the sauce ingredients until fully combined. Cover and refrigerate until ready to use.
- To make the caramelized onions, to a medium skillet over low heat, add the olive oil.
- Once heated add the onions and let cook low and slow for about 15 minutes, stirring occasionally.
- Add the Worcestershire sauce, salt, and pepper and stir to combine. Cook for a further 15-20 minutes until the onions are nicely caramelized.
- While you cook the onions remove the steak from the refrigerator. Sprinkle salt and pepper on the steak and toss to coat evenly.
- Let rest for about 20 minutes at room temperature.
- Once ready to cook, heat a cast iron or heavy-bottomed skillet over medium-high heat and add the oil.
- Add the steak strips in a single layer, if possible, and cook for 1-2 minutes uninterrupted. Flip steak and cook for an additional 1-2 minutes or longer to reach your desired steak temperature. If you need to do this in 2 batches to not over crowd, do so.
- Remove from the skillet to a bowl and let the steak rest for 5 minutes before assembling sandwiches.
- While the steak rests after cooking you can assemble the sandwiches.
- Lightly toast your buns in the toaster and spread a generous amount of the sauce on both sides of the buns.
- Once your steak is sliced, add half of the meat and half of the onions to the bottom half of each bun.
- Add a handful of arugulas on the top bun and place the top bun on top of the steak and onions. Slice in half if desired and serve warm.
Notes
- If you don’t have sirloin steak you can use New York Strip or Filet Mignon.
- The steak can be frozen, see above on how to do that.
- If you don’t let the steak rest then your steak won’t cook as evenly. Cook the steak to your desired level of cooked. I recommend a medium or medium well for a steak sandwich.
- Don’t cook your steak in olive oil. Olive oil will burn at a high stove temperature and leave your steak tasting burnt.
- If you cook the steak during the last 10 or so minutes of the onion cooking time you will be able to make these sandwiches a lot quicker.
- You can make 3 sandwiches out of this if you divide the onions and meat into 3 portions. They just won’t be as full of sandwiches.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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