Steak Sandwich

If you’re looking for a meal that feels like a treat but is easy enough for a weeknight, this steak sandwich is the answer. It’s big, juicy, and layered with flavor—tender beef slices, sweet caramelized onions, garlicky aioli, crisp lettuce, and fresh tomato.

I’ve lost count of how many times I’ve made this when friends came over or when I wanted to spoil myself a bit on a regular Wednesday. There’s just something about holding a warm, stuffed sandwich in both hands and taking that first bite that makes you forget about everything else.

A Proper Steak Sandwich, My Way

I’ve had my share of quick sandwiches—those basic slapped-together ham or cheese ones that get you through the day. But this? This is a meal.

I like to think of it as my upgrade from the college days when a squishy bread roll and mystery meat was the standard. Now I want my sandwich to be something I’m proud to serve, something that gets an appreciative silence at the table as everyone tucks in.

Choosing the Right Cut of Beef

Over the years, I’ve played around with different cuts for this sandwich. I used to go for the usual sirloin or even minute steaks for convenience. But if you want the best result, get a cut you can cook hot and fast but keep juicy inside.

My personal favorite? A nice thick piece of flank or skirt. It’s affordable, it cooks quickly, and if you slice it against the grain, you get unbelievably tender pieces.

Here’s my biggest tip: always slice across the grain. Don’t skip this step. It makes all the difference between chewiness and melt-in-your-mouth tenderness.

If you’re in a rush, those thin “minute steaks” work fine too. Just be careful—they go from tender to dry in seconds. I cook them on screaming-hot heat for literally 30 seconds per side. Any longer and they toughen up.

Cooking Tips for Juicy Steak

• Take the beef out of the fridge 30 minutes before cooking so it cooks evenly.
• Pat it dry for a good sear.
• Season generously with salt and pepper.
• Get your pan or grill as hot as you can. You want that crust.
• Rest the steak for at least 5 minutes before slicing.

I can’t tell you how many times I’ve been impatient and cut too soon, watching the juices run out onto the board. Resting really does keep it juicy.

The Magic of Caramelized Onions

This is the secret weapon that makes the sandwich special. Sure, you could skip them. But you’d miss out on that sweet, jammy goodness that pairs so well with the beef.

I often make a big batch of caramelized onions on the weekend and keep them in the fridge. They go into everything—burgers, toasties, even scrambled eggs. But in this sandwich, they shine.

And don’t worry—they’re not complicated. Just patience, a bit of butter or oil, and a low flame. I usually put on music, stir every now and then, and let them do their thing.

Building the Ultimate Sandwich

Here’s how I usually stack mine:

• A toasted roll or sturdy bread that can handle the juices.
• A slather of garlic aioli for creaminess and bite. I often make it by mixing mayo with minced garlic and a squeeze of lemon.
• A good layer of caramelized onions.
• Slices of that juicy, rested steak.
• Crisp lettuce for crunch.
• Fresh tomato for brightness.
• A swipe of mustard for tang.

Honestly, it’s messy to eat. But that’s half the fun. Napkins required.

Making It Your Own

That’s the beauty of this sandwich—you can keep it simple or load it up however you like.

Sometimes I’ll add crumbled blue cheese if I’m feeling fancy. Or swap the aioli for horseradish cream for a sharper kick.

If I’m grilling for friends, I set out a “sandwich bar” of toppings so everyone can build their own. It’s a hit every single time.

When I Make This

This steak sandwich has become my go-to for:

• Quick but satisfying weeknight dinners.
• Game-day food with beers on the side.
• Casual lunches when I want to impress someone without fuss.
• Summer evenings by the grill.

It’s one of those meals that feels special but isn’t hard to pull off, which makes it a staple in my house.

My Final Advice

Don’t skimp on quality beef. It doesn’t have to be expensive, but choose something with flavor that can handle a good sear.

Take the time to caramelize those onions—it’s worth every minute.

And most of all, don’t worry about it being neat. Part of the joy of a steak sandwich is getting your hands dirty and savoring every drippy, beefy bite.

If you try this, let me know how you make it your own. Cooking is always better when shared with good stories and good company.

Yield: 4

Steak Sandwich

Print

There’s nothing quite like a perfectly stacked steak sandwich. Tender slices of grilled beef, creamy garlic aioli, sweet caramelized onions, crisp greens, and ripe tomato—all tucked inside warm toasted bread.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• Garlic Aioli
• ¾ cup whole egg mayonnaise
• 1 large garlic clove, minced

Caramelized Onions

• 3 large onions (brown, yellow, or white), thinly sliced
• 2 tablespoons brown sugar
• 40g (about 3 tablespoons) butter
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Sandwich Assembly

• 2 tomatoes, thick-cut
• 600–700g (1.2–1.4 lbs) steak (such as bavette, flat iron, skirt, or sirloin tip)
• 1 tablespoon neutral oil (like vegetable oil)
• 60g (2 oz) rocket (arugula) or your choice of lettuce
• Salt and pepper, to taste
• Prepared mustard (American-style or your favorite)
• Turkish bread (about 60 cm / 2 feet) or 4 soft sandwich rolls

Instructions

1. Make the Aioli: In a small bowl, stir together the mayonnaise and minced garlic. Let it rest for at least 30 minutes so the flavors can develop. Refrigerate if making ahead, and use within 3 days.
2. Caramelize the Onions: Melt butter in a skillet over medium-low heat. Add the sliced onions and toss to coat. Cover with a lid or loosely with foil and cook for about 20 minutes, stirring once or twice.
3. Remove the lid and continue cooking uncovered for another 20 minutes, stirring occasionally, until deeply golden. Stir in the brown sugar, balsamic vinegar, salt, and pepper.
4. Cook for another 10 minutes until thick and jammy. Set aside and keep warm.
5. Cook the Steak:Let the steak rest at room temperature for about 20 minutes before cooking. Season generously with salt and pepper.
6. Heat oil in a large skillet or grill pan over high heat. Cook the steak to your preferred doneness—medium rare is ideal for cuts like bavette or skirt.
7. For a 2cm thick steak, cook about 3 minutes on one side and 2 minutes on the other. Transfer to a plate and loosely cover with foil to rest for 5–10 minutes. Slice thinly against the grain.
8. Build the Sandwiches:Cut the Turkish bread into four sandwich-sized portions and slice each open. Toast lightly if you like.
9. Spread the bottom half with garlic aioli, then layer on the rocket, tomato slices, steak, and caramelized onions. Spread mustard on the top half of the bread and place it over the sandwich fillings.

Notes

Onion Shortcut: If you're in a rush, sauté two onions in butter over medium heat until softened, then stir in 2 tablespoons brown sugar at the end for a quicker, semi-caramelized version.

Steak Choices: Bavette (flap steak), skirt, or flat iron steaks offer great flavor at a lower cost. Just avoid overcooking—medium rare is best—and slice thinly across the grain for tenderness.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 564Total Fat 40gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 32gCholesterol 22mgSodium 802mgCarbohydrates 46gFiber 4gSugar 13gProtein 7g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Steak recipe:-

• Steak Salad
• Steak Fajitas
• New York Strip Steak