This is the BEST Steak Sandwich! Perfectly cooked, juicy steak is piled onto crusty bread with garlic herb butter, caramelized onions, and gooey cheese.
Ingredients
There are three parts to this sandwich: the steak, the onions, and the fixin’s.
Steak
- Oil – used in both the marinade and to sear the steak. Oil is used in the marinade to add moisture to the steak and is also heated up in a pan to create a steak that’s crispy on the outside and juicy in the middle. Because we’re cooking the meat at a relatively high temperature, look for an oil with a higher smoke point such as canola, safflower, peanut, or sunflower oil.
- Vinegar – used in the marinade to tenderize the meat. This results in an ultra juicy steak, because it helps to break down the tissues. Apple cider vinegar is called for in the original recipe, but red wine vinegar, white wine vinegar, or something similar may be used as a replacement.
- Seasonings: Garlic, Salt and Pepper – a simple seasoning blend that adds tons of flavor without overpowering the flavor of the beef. Use 1 tablespoon jarred minced garlic or about 4 cloves freshly minced. Exact measurements for salt and pepper are given, but feel free to season to taste.
- Steak – boneless ribeye is a slightly pricier cut of steak, but the rich flavor and juicy texture can’t be beat. See “What cut of meat is used for a steak sandwich?” for other options.
Onions
- Butter – used to caramelize the onions, butter adds a rich flavor and promotes a nice brown color. Unsalted or salted butter will work fine. Oil may also be used, but the flavor won’t be as rich.
- Onion – yellow onions are called for in the original recipe, but red or white onions may be substituted. The onions can cook for as long or short as you’d like. Cook them shorter if you like a little crispy crunch or cook them longer to remove the “bite”. The choice is yours!
- Seasonings: Salt and Pepper – again, keeping the seasonings simple allows the flavor of the onion to really shine!
Steak Sandwich
- Bread – 1 (12 oz) package of ciabatta rolls (4 rolls) is used to make these sandwiches, but use whatever bread you’d like. See “What Bread to Use” for other suggestions.
- Herb Butter – takes this steak sandwich to another level! This simple homemade spread is made with softened butter, fresh herbs, garlic, a touch of cheese, salt, and pepper. Don’t have time to make your own? Many grocery stores now carry flavored butters!
- Cheese – optional, but highly recommended. Havarti provides a mild flavor and ultra creamy texture that compliments the steak beautifully. Any cheese that melts well should be absolutely tasty!
- Arugula – optional, but adds a fresh, peppery flavor and slight crunch. Be sure to add the arugula AFTER broiling the sandwich so the color and crunch remain.
Pro tip
Don’t want herb butter? Try any of our aioli recipes instead!
How to make
Sear steak, caramelize onions, assemble, broil, and enjoy!
Steak
- Place oil, vinegar, garlic, salt, and pepper into a gallon sized ziplock baggie, mix until combined, then add in steak. Let marinate for at least 30 minutes.
- Heat oil in a sauté pan, then sear steak for 3-5 minutes per side or until the internal temperature reaches 135 degrees F.
- Let rest for 10 minutes before slicing.
Onions
- Melt butter in a non-stick skillet over medium heat, then add in yellow onion and season with salt and pepper, to taste.
- Cook, stirring regularly, until the onions are cooked to your liking, about 5-10 minutes.
Steak Sandwich
- Spread bread with herb butter, then top with the steak, onions, and cheese.
- Broil in the oven until cheese is bubbly and melted.
- Top with arugula, if desired, and enjoy!
Pro tip
135 degrees F will give you a medium rare steak. If you like a more cooked steak, I’d recommend following the cooking directions from my Philly Cheesesteak Recipe, which slices the steak before cooking. This allows the steak is cook more thoroughly.
What cut of meat is used for a steak sandwich?
Boneless ribeye steak is a great meat for searing, which is how the steak is prepared for this steak sandwich. It’s flavorful, juicy, and tender, but it is also one of the pricier cuts of beef. New York strip or sirloin tip steak (the most affordable option) would be fine substitutions.
What bread to use
Ciabatta rolls are used to make these steak sandwiches, but any bread you enjoy would be fine. Sliced baguette, french bread, or sourdough would be my top substitutions for the ciabatta rolls, because they’re all relatively hearty and will hold up well next to the juicy steak.
How do you tenderize a sandwich steak?
Here are five ways to ensure your steak is ultra tender and juicy:
- Steak: use a more expensive cut of beef (ribeye). Cuts like ribeye come from muscles that don’t get much exercise, which is why they’re so tender.
- Marinade: the vinegar in the marinade breaks down the beef allowing it to become ultra tender. If time allows, the steak should marinate for 8 hours in the fridge.
- Cooking: searing the steak at a high temperature for a short period of time will result in steak that’s crispy on the outside and juicy in the middle. Cooking the steak to medium-rare (about 135 degrees F) is perfect for ensuring the beef is tender. Overcooking the steak will result in a dry, chewy meat.
- Resting: resting the steak before cutting allows the juices to remain inside the steak.
- Slicing: cutting against the grain shortens the long, tough meat fibers which makes the meat more tender!
What to serve with a steak sandwich
Here are some dishes that would also be super yummy alongside this classic sandwich:
- French Fries with Truffle Aioli
- Air Fryer Pickles
- Instant Pot Potato Salad
- BBQ Baked Beans
- Macaroni Salad
How to store
Store any leftover filling (steak and onions) in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. To reheat, let the steak and onions thaw in the refrigerator (if frozen), then heat in the microwave or on the stove until warm. Assemble your sandwiches as directed and enjoy! – Jennifer
Steak Sandwich
This is the BEST Steak Sandwich! Perfectly cooked, juicy steak is piled onto crusty bread with garlic herb butter, caramelized onions, and gooey cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 sandwiches
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Steak
- 2 tablespoons oil divided (any high smoke point oil such as canola, safflower, peanut, or sunflower)
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 pound boneless ribeye steak
Onions
- 2 tablespoons unsalted butter
- 1 large yellow onion sliced
- Salt and pepper to taste
Steak Sandwich
- 4 ciabatta rolls each sliced in half (We used 1 (12 oz) package Panera Bread Ciabatta Rolls)
- 1 batch herb butter softened to room temperature
- 4-8 slices havarti cheese if desired
- Arugula if desired
Instructions
Steak
- Place 1 tablespoon oil, vinegar, garlic, salt, and pepper into a gallon sized ziplock baggie, mix until combined, then add in steak. Be sure to fully coat the steak in the marinade.
- Let sit at room temperature for 30 minutes or (preferably) place in the fridge for 8 hours to marinate.
- Heat remaining 1 tablespoon oil in a sauté pan for 3 minutes over medium-high heat.
- Sear steak for 3-5 minutes per side or until the internal temperature reaches 135 degrees F or until the steak is cooked your liking*.
- Let rest for 10 minutes before slicing.
Onions
- While the steak is resting, melt butter in a non-stick skillet over medium heat.
- Once melted, add in yellow onion and season with salt and pepper, to taste.
- Cook, stirring regularly, until the onions are cooked to your liking, about 5-10 minutes.
Steak Sandwich
- Preheat broiler on the oven and line a baking sheet with a silicone baking mat.
- Place the halved rolls onto the prepared baking sheet, then spread each with the herb butter.
- Top 4 halves with the steak, onions, then cheese.
- Keep the sandwiches open and broil for about 2 minutes or until cheese is bubbly and melted.
- Top with arugula, if desired, and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then heat in the microwave or on stove to warm
*Storage times may vary based on temperature and conditions
Notes
*135 degrees F will give you a medium rare steak. If you like a more cooked steak, I’d recommend following the cooking directions from my Philly Cheesesteak Recipe, which slices the steak before cooking. This allows the steak is cook more thoroughly. Storing information is for sandwich filling (steak and onions); NOT for assembled sandwiches.
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Nutrition Information
Nutrition Facts
Steak Sandwich
Amount Per Serving (1 sandwich)
Calories 795 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 31g194%
Trans Fat 2g
Cholesterol 170mg57%
Sodium 1311mg57%
Potassium 400mg11%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 1125IU23%
Vitamin C 4mg5%
Calcium 200mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: classic sandwich, easy lunch, quick sandwich
Hansjörg
Jennifer @ Show Me the Yummy