Hearty Steak Sandwich (Printable Version)
Tender marinated steak with caramelized onions, fresh arugula, and melted cheese on toasted rolls.
# Ingredient List:
→ Steak & Marinade
01 - 9 oz ribeye or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon Worcestershire sauce
04 - ½ teaspoon salt
05 - ¼ teaspoon freshly ground black pepper
→ Sandwich Fixings
06 - 2 crusty sandwich rolls or baguette portions
07 - 1 tablespoon 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 tablespoons mayonnaise
12 - 1 teaspoon Dijon mustard
13 - 1 handful arugula or baby spinach
14 - 1 small tomato, sliced
# How to Make:
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.
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 Tips:
01 -
- The caramelized onions add a sweetness that balances the rich beef perfectly
- It comes together in under 40 minutes but tastes like something from a restaurant
02 -
- Slicing the steak against the grain is the difference between tender and chewy pay attention to the muscle fibers
- Letting the meat rest prevents all those juices from ending up on your cutting board instead of in your sandwich
03 -
- Get your skillet ripping hot before the steak hits to ensure a proper crust forms
- Broil the assembled sandwiches open faced to melt the cheese without making the bread soggy