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    Home » Recipes » Sandwich

    Steak Sandwich

    Published: Apr 2, 2024 by Fox Valley Foodie · This post may contain affiliate links

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    Steak Sandwich recipe #steak #sandwich #lunch #beef

    This juicy steak sandwich is piled high with tender sliced steak, topped with melted provolone cheese and grilled onions. Perfect for making on the grill or on the stove.

    Have you ever had a sandwich blow you away? And I don't mean like hiding a hand grenade in a hamburger bun. I mean, like, taking one bite and having your eyes bug out of your head like an old-school Warner Brothers cartoon. Well, this steak sandwich recipe will do just that. Sure, anyone can pile meat on a bun and call it a steak sandwich, but let me walk you through the finer details to really send it out of this world!

    Steak Sandwich recipe

    Ingredients & Substitutions

    • Beef Steak - I find strip steaks to be the best cut for steak sandwiches. They are long, narrow and don't contain a bone - making them ideal for slicing. Skirt steak, sirloin steak, and ribeye steak are good substitutions, however, sirloin is a tad lean and isn't as tender, and if using a pricier ribeye you may need to trim off large chunks of fat when slicing to prevent unpleasant bites into your sandwich. However, you can also make great leftover prime rib sandwiches too!
    • Salt
    • Fresh ground black pepper
    • Cooking oil
    • Red onion - Sweet caramelized onions would be a great substitution.
    • Provolone cheese
    • Hoagie rolls - A light and airy hoagie roll with a bit of chewiness to it would be perfect for a steak sandwich. A crusty baguette or ciabatta bread will also work if the interior is light. You don't want a roll that is too dense or you won't be able to enjoy the tenderness of the sliced steak.
    • Mayonnaise - Truffle aioli would be a fantastic substitution, or you can add Dijon mustard along with mayo.
    • Optional - You can add green peppers and mushrooms, similar to a cheesesteak, or even greens like peppery arugula.
    Grilled Steak

    How to make them

    Begin making your homemade steak sandwich by seasoning a raw steak generously with salt and black pepper on both sides.

    Add cooking oil to a large cast iron skillet set over medium high heat and place the steak in the skillet once the oil is heated. Cook the steak until it is well seared and the interior is cooked to your desired internal temperature:

    • 125 degrees for rare steak. 
    • 135 degrees for medium-rare steak.
    • 145 degrees for medium steak.
    • 150 degrees for medium-well steak.
    • 160 degrees for well-done steak.

    Tip: The best steak sandwiches are grilled because grilling imparts more flavor into the meat. However, you can still make great steak sandwiches in the skillet on the stove as well. My recipe describes the process for cooking steaks in a skillet to make it more accessible to the average home cook. However, if you prefer to grill your steak check out my write-up on how to grill steak.

    Remove the steak from the frying pan and let the steak rest for five minutes. Then thinly slice against the grain.

    While the steak rests, saute sliced red onions in the skillet until tender. Then lightly toast the interior of your hoagie rolls.

    Assemble the sandwich by placing the slices of steak on the bottom bun, topping with a slice of cheese, and sauteed onions. Spread mayonnaise on the inside of the top bun and place on top of the sandwich. Serve immediately.

    Best Steak Sandwich

    What to serve with a steak sandwich

    • Steak Fries
      Oven Baked Steak Fries
    • Truffle fries recipe.
      Truffle Fries - Baked or Fried
    • Steakhouse mashed potatoes in serving bowl
      Steakhouse Mashed Potatoes
    • Oven baked sweet potato fries recipe
      Oven Baked Sweet Potato Fries
    Steak Sandwich

    Steak Sandwich

    This succulent Steak Sandwich is piled high with tender sliced steak, topped with melted provolone cheese and grilled onions. Perfect for making on the grill or on the stove.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Sandwich
    Cuisine: American
    Prep Time: 2 minutes minutes
    Cook Time: 8 minutes minutes
    Rest: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2
    Calories: 874kcal
    Author: Fox Valley Foodie

    Equipment

    • Meat Thermometer
    • Large skillet

    Ingredients

    • 1 pound beef steak (Strip Steak is recommended)
    • salt
    • black pepper
    • 2 tablespoons cooking oil
    • ¼ sliced red onion
    • 2 slices provolone cheese
    • 2 hoagie rolls
    • 2 tablespoons mayo

    Instructions

    • Generously coat steak in salt and pepper.
    • Add cooking oil to a large skillet set over medium-high heat. Place steak in the oil once shimmering.
    • Cook the steak about 4 minutes per side, or until it reaches your desired level of doneness. Adjust temperature as needed.
    • Remove steak from skillet once finished cooking and let rest for 5 minutes. While steak is resting, reduce skillet to medium heat and add onions. Cook until tender-crisp (Keep the heat on medium-high if you want a little char on the onion).
    • Lightly toast the inside of your Hoagie roll while onions cook.
    • When steak is done resting, slice thinly and pile onto hoagie rolls and top with slices of Provolone cheese and onions. 
    • Slather the inside of the bun with mayo and serve.

    Notes

    Sirloin and ribeye steaks are good substitutions if needed.

    Nutritional Information

    Calories: 874kcal | Carbohydrates: 33g | Protein: 59g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 206mg | Sodium: 744mg | Potassium: 748mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Calcium: 270mg | Iron: 14.1mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on FoxValleyFoodie.com on July 20, 2018.

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    Reader Interactions

    Comments

    1. Kevin

      July 24, 2018 at 8:39 am

      5 stars
      This sandwich was AWESOME! Thanks for the recipe.

      Reply
    5 from 1 vote

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