Some of the best recipes, like these grilled steak sandwiches, are often the simplest. When keeping it simple, it’s critical to use the best ingredients available, with maximum flavor.
The steak is the star of this sandwich, and I recommend a ribeye for its rich, buttery flavor.
Its tender texture and perfect marbling make it ideal for sandwiches, and it complements the sweet charred onions, peppery arugula, and creamy homemade garlic aioli well.
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HOW TO PREPARE STEAK FOR A SANDWICH?
Our sandwich steak is made from beef strip steak and is absolutely delicious. Proper steak preparation is essential for the best steak sandwich.
- Seasoning. This recipe calls for a generous amount of salt and pepper to tenderize a steak sandwich and create five-star flavor.
- Temperature. Before you begin searing your steaks, allow them to come to room temperature. Cold steaks will not cook evenly and may become tough.
- Don’t overcook the food. Keep an instant read thermometer nearby, and remove your steaks from the heat when they reach an internal temperature of 125°F. As they sit, the residual heat will continue to cook them slightly. A medium rare steak should be cooked to 135 degrees Fahrenheit.
- Wait before slicing. Wait at least 10 minutes after removing the steaks from the skillet before slicing them into strips. Because the juices can be reincorporated into the meat, the result is a juicier, better-tasting steak.
HOW DO I MAKE MY STEAK JUICY AND TENDER?
- Allow the meat to come to room temperature for at least 15 minutes before tossing it on the hot grill. This helps to ensure that the meat cooks evenly.
- Cook the beef without overcooking it. If you leave it on the grill for too long, it will dry out. You want to keep those tasty juices! 160 degrees Fahrenheit is the ideal temperature for a medium steak.
- Allow it to rest before slicing it. Remove the flank steak from the grill and tent it loosely with aluminum foil for at least 5 minutes before slicing into it. This allows the juices to soak back into the meat, resulting in the most juicy flavor.
- Thinly slice the flank steak against the grain. Cut across the muscle fibers so that they come apart easily and effortlessly as you chew.
WHAT GOES WELL WITH A STEAK SANDWICH?
- Fries. Burgers and fries were born to be together. Try these traditional Baked French Fries or these unique Zucchini Fries.
- Salad. A light, simple salad, such as this Arugula Salad, would be delicious.
- Vegetables. These healthy Brussels Sprouts Chips are a delicious veggie alternative to bagged chips.
MAKE AHEAD AND STORAGE TIPS
- To prepare ahead of time. The Dijon onions can be prepared and refrigerated up to 2 days ahead of time. Whole sandwiches can be assembled, arranged in a pan, and set aside at room temperature for 1 hour. Just before serving, bake the potatoes.
- To keep. Refrigerate leftover sandwiches for up to 2 days in an airtight container.
- To heat up again. Gently reheat sandwiches in a baking dish in a 350°F oven.
TO MAKE THESE EASY SANDWICHES:
- We toasted about half a loaf of garlic bread from the deli with garlic butter under the broiler.
- The leftover steak was thinly sliced and tossed in a hot skillet with melted butter. We tossed it around until it was just warm.
- The toasted garlic bread was then topped with a bit of mayo, followed by the sliced steak, shredded lettuce, red onion, parmesan cheese, and a drizzle of steak sauce.
PREPARE THE RIGHT STEAK FOR THE SANDWICH
The ribeye is the most tender cut of steak for this sandwich. It is, in my opinion, the ideal cut for a “sando.”
It can, however, be quite costly. Here are a couple of great alternatives if you want a different cut of beef:
- Top Sirloin: This cut is a little tougher than ribeye, but it is tender and juicy when cooked properly!
- Skirt Steak: My favorite value steak is skirt steak. It is frequently sold in larger quantities, making it ideal for feeding large groups. It is also tender when well marinated, in my opinion.
- NY Strip: Although this cut has less marbling than a ribeye, it is still considered a choice cut. It’s extremely tender and ideal for slicing.
INGREDIENTS & VARIATIONS
- STEAK: The best steaks will have some marbling in the meat, which not only adds flavor but also keeps the steak juicy! Steak sandwiches are best made with grilled beef strip loin, sirloin, or ribeye!
- BREAD: Choose firm and robust bread, such as thick garlic bread or ciabatta rolls. You want something that can hold the steak’s juices. Grill with a bit of garlic butter on top!
- VEGGIE FOIL PACKET: Onions, mushrooms, and garlic butter are the perfect addition to any steak sandwich (and also make a delicious side dish on their own)! Wrap them in Reynolds Wrap Heavy Duty Aluminum Foil and cook with the steaks.
TOOLS USED TO MAKE THIS RECIPE
- Nonstick frying pan. The ideal pan for caramelizing onions and searing the steak.
- Dish for baking. You’ll find yourself reaching for this indispensable kitchen tool all the time.
- Thermometer with Instant Read. The most effective way to ensure that your beef is thoroughly cooked.
I’m not sure who invented the steak sandwich, but I’m glad they did because it led me to this crowd-pleasing recipe. I hope it adds a touch of elegance to your next evening.
STEAK SANDWICH MARINADE
The marinade for these steak sandwiches is extremely simple and made from ingredients that you most likely already have in your pantry.
While the recipe calls for 30 minutes of marinating, my goal is to be at the table eating my own sandwich in under 15 minutes.
Remember when I said you should have the butcher slice your steak?
When I get home from the grocery store, I toss all of the marinade ingredients into a freezer bag and shake them up until they are emulsified. I put the already sliced beef in the bag, seal it, and place it in the freezer.
Then, when I’m ready to make this steak sandwich recipe, I take it out of the freezer and let it thaw. As the meat thaws, it marinates, so all I have to do is drain it and toss it in the hot skillet!
To turn steaks on the grill, use tongs rather than a fork. If you pierce the meat with a fork, you risk losing all of the flavorful juices, so use long-handled tongs instead.
In addition, I prefer my steak medium-rare (about 160 degrees). Because steak continues to cook slightly after being tented with aluminum foil to rest, I like to remove it from the grill at about 155 degrees.
TIPS FOR SUCCESS
- Allow the steak to come to room temperature for at least 20 minutes before grilling to ensure even cooking.
- Allow the steak to rest for at least 5 minutes before slicing to allow the juices to settle.
- If you can’t find ribeye, NY Strip is a great substitute.
- You don’t have to toast the rolls, but I recommend it for the best flavor because the aioli soaks into the bread.
- Arugula gives the sandwich a peppery flavor and color, but curly green lettuce can be substituted.
- The aioli can be whisked together and used right away, but the flavor develops best if made the day before and chilled. Leftover aioli can be kept in the fridge for up to a week.
FAQ Grilled Steak Sandwiches
In a small mixing bowl, combine 1 cup of liquid acidic ingredients for each pound of beef. This can include one or more ingredients, such as all soy sauce or a mixture of 1/2 cup low-sodium soy sauce and 1/2 cup balsamic vinegar. These ingredients soften the connective tissue bonds and tenderize the meat.
For our sandwich steak, we cut large, thin slices from the shoulder. These are lean and deliciously tender, and they are sure to please. They enjoy a robust marinade and will retain their beefy flavor. They cook quickly and can be used in a variety of ways. They are suitable for any recipe that calls for thinly sliced steak.
Preheat the oven to 350°F and place the frozen steak on top. Cook for 45 seconds on one side and 15-20 seconds on the other side in a grill or frying pan over medium heat. Serving ideas: “Philly cheese steak” – cook steak for 45 seconds on one side, 15 seconds on the other.