A great steak sandwich hits that perfect balance of tender beef, melted cheese, and crusty bread. It feels indulgent, but it is easy enough for a weeknight. In this guide you will learn which cuts work best, how to cook and slice for tenderness, a classic step by step recipe, plus variations and pairing ideas you can mix and match.
Easy to Make Steak Sandwich Recipe
Why You’ll Love This Steak Sandwich Recipe
There’s something special about a steak sandwich that makes it more than just lunch. Here’s why this recipe will become one of your go to favorites:
- Restaurant Quality at Home You get the same rich flavors and textures you’d expect from a gourmet bistro, right in your own kitchen.
- Perfectly Balanced Flavors Tender, juicy steak pairs beautifully with sweet caramelized onions, melty cheese, and fresh greens.
- Customizable to Your Taste Switch up the bread, cheese, or toppings to suit your preferences or whatever you have on hand.
- Great for Any Occasion Whether it’s a quick weeknight dinner or a weekend gathering, this sandwich always impresses.
- Easy but Impressive The recipe is simple enough for beginners yet looks and tastes like something you’d order at a high end café.
How to Choose the Best Steak for Sandwiches
- Top picks: Ribeye for rich marbling and flavor. Sirloin for a leaner bite with good tenderness. Flank or skirt for big beefy taste once sliced very thin against the grain.
- Budget tip: Marinate leaner cuts like flank or sirloin to boost moisture and tenderness.
- Slicing matters: Always rest the steak, then slice thinly against the grain so each bite is tender.
Ingredients You’ll Need
- 12 to 14 oz steak (ribeye or sirloin)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, thinly sliced
- 1 cup sliced cremini or button mushrooms (optional but great)
- 1 tablespoon butter
- 2 to 3 slices provolone, Swiss, or white cheddar
- 2 long rolls or 3 crusty sandwich buns, split
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Optional add-ons: arugula, pickled peppers, roasted red peppers
For Marinade
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire
- 1 small garlic clove, minced
Marinate 20 to 45 minutes, then pat dry before searing.
How to Make Steak Sandwich Step By Step
1. Sear the steak: Heat a cast iron skillet over medium-high until very hot. Pat steak dry. Rub with olive oil, salt, and pepper. Sear 2 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness.
- For tenderness with a blush, cook to about 125 to 130°F for medium rare.
- For food safety guidance, the USDA recommends 145°F with a 3 minute rest for whole cuts.
2. Rest and slice: Transfer steak to a board. Rest 5 to 10 minutes. Slice thinly against the grain.
3. Cook onions and mushrooms: In the same pan, lower heat to medium. Add butter, then onions and a pinch of salt. Cook until golden and soft, about 6 to 8 minutes. Add mushrooms and cook 3 to 4 minutes more.
4. Toast the bread: Split rolls. Toast cut sides briefly in the hot pan for flavor.
5. Build: Stir mayo and Dijon together. Spread on rolls. Pile on sliced steak, then onions and mushrooms. Top with cheese. Cover the pan 30 to 60 seconds to help the cheese melt, or slide under a broiler briefly.
Flavor Variations to Try
- Philly style: Skip the mushrooms if you want to be traditional, keep the onions, use provolone or cheese sauce, and serve on a soft hoagie roll.
- Garlic butter and mushroom: Finish sliced steak with a quick garlic butter in the pan. Add thyme for aroma.
- Chipotle lime: Toss warm slices with a spoon of chipotle mayo and a squeeze of lime. Add pickled jalapeños and cilantro.
- Blue cheese and arugula: Crumble blue cheese on hot steak, then add a handful of peppery greens.
Tips for the Perfect Steak Sandwich Every Time
- Dry surface, hot pan: Pat the steak dry so it sears, not steams. Preheat the pan until it just starts to smoke.
- Rest before slicing: Resting keeps juices in the meat and out of your bread.
- Choose the right bread: You want structure without being tough. Soft hoagie rolls, ciabatta, or toasted baguette halves are all good.
- Slice thin: Thin slices feel more tender, especially with flank or skirt.
- Balance richness: Add acid or crunch. Try Dijon, pickled onions, peppery arugula, or a squeeze of lemon over the onions.
What to Serve with Steak Sandwiches
- Sides: Garlic roasted potatoes, simple green salad with vinaigrette, slaw, or classic fries.
- Drinks: Iced tea, a malty beer, or a medium bodied red like Merlot.
- Make ahead and storage: Cook steak up to 24 hours in advance. Slice and rewarm gently in a skillet with a splash of stock. Keep bread and fillings separate until serving to avoid soggy sandwiches.
| Calories | 520 kcal |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 32 g |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Cholesterol | 95 mg |
| Sodium | 860 mg |
| Potassium | 570 mg |
| Calcium | 120 mg |
| Iron | 4.5 mg |
FAQ,s About Steak Sandwich Recipes
1. What is the best cut of steak for sandwiches?
Ribeye is the top choice for flavor and tenderness thanks to its marbling, while sirloin offers a leaner option. Flank and skirt steaks also work well if sliced very thin against the grain after cooking.
2. How do you keep steak sandwiches tender?
The secret is to rest the steak for 5–10 minutes before slicing and cut against the grain into thin slices. This shortens muscle fibers and makes each bite tender. Avoid overcooking, as well done steak can be tough.
3. Should I marinate steak for sandwiches?
If you’re using lean cuts like flank or sirloin, a quick marinade adds flavor and moisture. Ribeye usually doesn’t need marinating because of its natural fat content, but a garlic and herb rub works beautifully.
4. Can I make steak sandwiches ahead of time?
Yes, but for the best texture, store the cooked steak and bread separately. Reheat sliced steak gently in a skillet with a splash of broth, then assemble sandwiches just before serving.
5. What cheese goes best with steak sandwiches?
Provolone, Swiss, white cheddar, and mozzarella are popular choices. For a bolder flavor, try blue cheese crumbles or pepper jack.
Easy to Make Steak Sandwich Recipe
Ingredients
- 12 to 14 oz steak ribeye or sirloin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion thinly sliced
- 1 cup sliced cremini or button mushrooms optional but great
- 1 tablespoon butter
- 2 to 3 slices provolone Swiss, or white cheddar
- 2 long rolls or 3 crusty sandwich buns split
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Optional add-ons: arugula pickled peppers, roasted red peppers
For Marinade
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire
- 1 small garlic clove minced
- Marinate 20 to 45 minutes, then pat dry before searing.
Instructions
- Sear the steak:Heat a cast iron skillet over medium-high until very hot. Pat steak dry. Rub with olive oil, salt, and pepper. Sear 2 to 4 minutes per side, depending on thickness, until it reaches your preferred doneness.For tenderness with a blush, cook to about 125 to 130°F for medium rare. For food safety guidance, the USDA recommends 145°F with a 3 minute rest for whole cuts.
- Rest and slice: Transfer steak to a board. Rest 5 to 10 minutes. Slice thinly against the grain.
- Cook onions and mushrooms: In the same pan, lower heat to medium. Add butter, then onions and a pinch of salt. Cook until golden and soft, about 6 to 8 minutes. Add mushrooms and cook 3 to 4 minutes more.
- Toast the bread: Split rolls. Toast cut sides briefly in the hot pan for flavor.
- Build: Stir mayo and Dijon together. Spread on rolls. Pile on sliced steak, then onions and mushrooms. Top with cheese. Cover the pan 30 to 60 seconds to help the cheese melt, or slide under a broiler briefly.
Video
Notes
- For extra flavor, brush rolls with garlic butter before toasting.
- Swap provolone for pepper jack if you like spice.
- Use leftover grilled steak for a quicker version.
