Hearty Steak Sandwich (Print version)
Robust sandwich with marinated steak, caramelized onions, cheese and fresh veggies on toasted rolls.
# What goes in:
→ 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
# Cooking steps:
01 - Rub the steak with olive oil, Worcestershire sauce, salt, and pepper in a shallow dish. Let marinate for 10 minutes at room temperature.
02 - Heat a skillet over medium heat. Add butter, then 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 to desired doneness. Rest steak on a cutting board for 5 minutes, then slice thinly against the grain.
04 - While steak rests, slice the rolls open and toast lightly.
05 - Mix mayonnaise and Dijon mustard; spread inside the rolls.
06 - Layer arugula, tomato slices, caramelized onions, and bell peppers onto the bottom halves. Top with sliced steak and cheese. If desired, place under a broiler for 1–2 minutes to melt the cheese.
07 - Close sandwiches, slice in half, and serve immediately.
# Tips from flavorandfeast:
01 -
- Ready in under 40 minutes but tastes like something from a serious sandwich shop
- The marinade transforms an ordinary steak into something extraordinary
- Caramelized onions add this insane depth that makes every bite memorable
02 -
- Slicing against the grain is absolutely crucial for tender meat—take your time here and watch the direction of the muscle fibers
- Letting the steak rest prevents all those delicious juices from ending up on your cutting board instead of in your sandwich
03 -
- Get your skillet seriously hot before searing—smoke point is your friend here for that gorgeous crust
- Layer cheese directly on hot steak so it starts melting before you even hit the broiler