Hearty Steak Sandwich (Printable)
Juicy seasoned beef with sweet onions, provolone, and crisp arugula on toasted rolls.
# What You Need:
→ 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
# How To Make It:
01 - In a shallow dish, rub the steak with olive oil, Worcestershire sauce, salt, and pepper. 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.
07 - Top with sliced steak and cheese. If desired, place under a broiler for 1–2 minutes to melt the cheese.
08 - Close sandwiches, slice in half, and serve immediately.
# Expert Suggestions:
01 -
- The combination of juicy seared steak and sweet caramelized onions hits every craving at once
- It comes together in under 40 minutes but tastes like something from a gastropub
02 -
- Always slice the steak against the grain—this simple step transforms a chewy bite into something tender
- Letting the meat rest before cutting is nonnegotiable, or all those juices will end up on your cutting board instead of in your sandwich
03 -
- Pat the steak dry before searing if it seems too moist—this helps achieve a better crust
- Use a sharp knife and angle it slightly against the grain for the most tender slices possible