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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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch - Sandwiches, Main Dish
Cuisine: American
Keyword: classic sandwich, easy lunch, quick sandwich
Servings: 4 sandwiches
Calories: 795kcal
Author: Jennifer Debth
Scale

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
  • 1/2 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.
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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.
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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!
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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. 

Nutrition

Serving: 1sandwich | Calories: 795kcal | Carbohydrates: 31g | Protein: 35g | Fat: 60g | Saturated Fat: 31g | Trans Fat: 2g | Cholesterol: 170mg | Sodium: 1311mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 2mg