Go Back
–+ servings
Close up square image of sandwich on wooden board showing the layers.
Print Recipe

Steak Sandwich

With simple but delicious flavors, this Steak Sandwich is great for parties, dinnertime or whenever you are craving a delicious, mouthwatering meal.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Main Course, Sandwiches
Cuisine: American
Servings: 2
Calories: 797kcal
Author: Tornadough Alli

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

  1. If you don't have sirloin steak you can use New York Strip or Filet Mignon.
  2. The steak can be frozen, see above on how to do that.
  3. 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. 
  4. Don’t cook your steak in olive oil. Olive oil will burn at a high stove temperature and leave your steak tasting burnt. 
  5. 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. 
  6. 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

Calories: 797kcal | Carbohydrates: 35g | Protein: 37g | Fat: 56g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1523mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 3mg