Steak Sandwich Recipe
Published May 16, 2023. This post may contain affiliate links. Please read my disclosure policy.
This Grilled Ribeye Steak Sandwich Recipe is loaded with roasted onions, peppers, and mushrooms with melted cheese and aioli sauce on a hoagie bun for a delicious, easy-to-make sandwich.
There is nothing like a good sandwich recipe. They are incredibly simple to make and can mix and match different toppings and cheeses to adapt to your taste buds. If you’re a hot sandwich fan, try my Kentucky Hot Brown Sandwich Recipe or a croque monsieur.
Steak Sandwich
Steak sandwich consists of hot or chilled cooked beef that is served inside a bun or hoagie with assorted toppings and a sauce. It can also feature greens such as lettuce or microgreens. A steak sandwich can be customized in any way to meet your taste buds’ desires. It is up to you, from the type of beef to the bread, toppings, or sauce. There are no boundaries.
The steak sandwich was invented at the Louis’ Lunch restaurant in Connecticut, where they served up a “hamburger sandwich.” It looks and eats like a patty melt with a burger served with cheese and toppings on plain white bread.
Ingredients
- Beef – You will need fresh or thawed frozen ribeye steak for my recipe.
- Fat – Olive oil or butter work great for cooking the beef.
- Vegetables – I use red and green bell peppers, but orange and yellow can also be used. In addition, you’ll need a white, sweet, or yellow onion.
- Mushrooms – Regular button mushrooms work well for this. Cremini mushrooms are also an option for this steak sandwich.
- Sauce – I use my famous garlic aioli sauce on the sandwich.
- Cheese – Mozzarella or provolone cheese work very well. I like to use a combination of to make this extra cheese.
- Bread – A good hoagie roll is what you’ll need.
How to Make a Steak Sandwich
- Roast the onions in a pan over medium-low heat in some butter until golden brown, which takes about 20 minutes. Set them aside.
- In the same pan, roast the peppers and mushrooms over medium-low heat in some butter until browned, which takes about 10 minutes.
- Season the steak on both sides with salt and pepper and grill at 450° to 550° or in a grill pan on medium-high heat with olive oil until grill marks are formed, and the desired internal temperature has been achieved.
- Add the steak to the hoagie bun and layer on cheese, peppers, onions, and mushrooms.
- Bake the sandwiches at 400° for 5 minutes or until the cheese is melted and the bun is lightly toasted.
- Serve with aioli.
What’s the Best Steak to Use?
- Ribeye – full-flavored, tender, but can be fatty.
- New York Strip – lean, flavorful, can be tough depending on the grade of beef.
- Flank– Lean, tough, must be cooked to medium rare.
- Skirt – lean, tough, can be fatty, and must be cooked to medium-rare.
Steak Sandwich Cooking Methods
Pan-Roasted – oil heated in a pan until lightly smoking and cooked over medium-high heat on both sides.
Broiled – setting the oven to broil on high heat and cook it for 5 to 6 minutes per side.
Grilling – cooked in a grill pan or over the open flame over medium-high to high heat on both sides.
Make-Ahead and Storage
Make-Ahead: This steak sandwich is meant to be eaten as soon as it’s done cooking. If you keep the sauce, veggies, mushrooms, and beef separate, you can make this up to 2 days ahead of time.
How to Store: It is best to cover the sauce, cooked beef, bread,veggies, and mushrooms separate. If it is already assembled, cover the sandwich with plastic and keep it in the refrigerator for 3 days. This recipe will not freeze well.
How to Reheat: Place the desired number of sandwiches on a sheet tray lined with parchment paper and bake them in the oven at 350° for 8 to 10 minutes or until warm. If you kept the main components of the dish separate, follow the procedures of the recipe for reheating.
chef notes + tips
- The beef in my recipe is seasoned and seared to a perfect medium-rare, but of course, you can cook it longer should you desire a more cooked-through internal temperature.
More Sandwich Recipes
- Homemade Sloppy Joe Recipe
- Grilled Cheese Sandwich and Tomato Soup
- Roast Beef Sandwich
- Monte Cristo
- Shrimp Po’Boy
Steak Sandwich Recipe
Ingredients
- 3 tablespoons of butter
- 1 large peeled and thinly sliced yellow onion
- 1 each seeded and large sliced green and red bell pepper
- 1 pint sliced button mushrooms
- 4 10-ounce boneless ribeye steaks, each sliced into 3 slices
- 4 hoagie buns
- 8 mozzarella cheese slices
- 4 provolone cheese slices
- sea salt and pepper to taste
- 1/2 garlic aioli recipe
Instructions
- Preheat the oven to 400°.
- Add 1 tablespoon of butter to a large frying pan over medium-low heat and cook the onions until well browned, which takes about 20 minutes. Set them aside.
- Add 2 tablespoons of butter to a large frying pan and cook the peppers and mushrooms over medium-low heat until browned, which takes about 10 minutes. Set aside.
- Season the ribeye steaks well with salt and pepper on both sides and cook on a hot grill or in a grill pan with 2 tablespoons of olive oil until grill marks have formed and the desired internal temperature is achieved. It will take about 2 to 3 minutes per side for a medium-rare internal temperature.
- Divide the cooked sliced ribeyes between the 4 sliced hoagie buns and layer each sandwich with 2 slices of mozzarella cheese, 1 slice of provolone cheese, roasted onions, peppers, and mushrooms.
- Add the sandwiches to the middle rack of the oven and cook for 5 minutes or until the cheese is melted and the bun is lightly toasted.
- Serve the hot sandwiches along with the aioli.
The best sandwich in America made even better by followIng your recipe. If you’re on a budget, I’ve found that using very thinly sliced top sirloin is more than acceptable….
Perfect!
Oh Wow, It is 4:10 am here in California and This sandwich looks amazing. I could go for one of these right now. I have everything but the bread here at the house right now, maybe I’ll make this for dinner tonight. The meat I have is Rib eye that has bee cut already to make Cheese steak sandwiches. Would that work or does the meat have to be a little bit thicker cut? I’m going to try this and see what the Family thinks. Thank you Billy for this great recipe, it looks so delicious…..
Really good recipe. I adapted a little by slicing the steak first and I used toasted panini bread that I had. Mmm Mmm mmmmmm!
Perfect!
Your recipes are amazing! My husband is obsessed with great sandwiches so you have become my go-to guy for that. Never would have thought to use actual rib-eye steaks for a sandwich–brilliant! We both LOVE this sandwich! Thanks for sharing your perfect recipes 🙂
I added German Horseradish, roasted Red Peppers and everything came out great !
Thanks
Another fabulous recipe. So good that I’ve made it twice per the directions, no substitutions, no additions. It’s perfect as written. Thank you Billy!
Can the meat and ingredients (peppers, mushrooms, onions) be cooked then refrigerated to be used later for dinner or even the next day and still retain the flavor?
Yes you could but you will have to take in account that when reheating the ribeye you could go to the medium-well to well side of things.
The photography on these sandwiches are INCREDIBLE and with my luck – they will taste even better!
Thank you so much!
These look fantastic!! My husband is going to love these. Can’t wait to make them.
He definitely will!
What a flavorful and hearty sandwich for lunch! This looks restaurant worthy, indeed!
It is super good!
This looks like it’ll quickly become my husband’s favorite meal! So flavorful and delicious!
Thank you!
This sandwich looks INCREDIBLE! I absolutely love steak, and this is a must try!
Thank you, it was dang tasty!