Steak Sandwich Recipe
This Steak Sandwich recipe is built around quality ribeye and a few ingredients done right. I grill the meat, roast the vegetables, and finish it with cheese and garlic aioli on a toasted hoagie bun. I love that it’s ready in under an hour and perfect for lunch or casual backyard get-togethers.
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.
Notes
I highly recommend for making my steak sandwich recipe to always slice the steak against the grain. It’s one of those small technique-driven steps that really changes the texture of the meat. You get tender and easy-to-bite pieces every time, and it really takes the sandwich to the next level.
Season and sear: I season the steak well and sear it to a juicy medium-rare. You can cook it a little longer if you prefer it more done.
Other cooking methods: I either pan-roast the steak by heating oil until it starts to smoke and searing it on both sides over medium-high heat, or I use the broiler on high and cook it for 5 to 6 minutes per side. Both methods work well depending on what setup I have going.
Don’t rush the onions: Low and slow is the way to go. Letting them cook for a full 20 minutes brings out all that natural sweetness and gives you that deep golden color.
Layer while everything is still warm: I assemble the sandwiches while the steak and veggies are still hot so the cheese melts a bit before they even go in the oven.
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 it 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.
Nutrition
Calories: 800kcalCarbohydrates: 42gProtein: 38gFat: 54gSaturated Fat: 20gCholesterol: 116mgSodium: 883mgPotassium: 784mgFiber: 3gSugar: 10gVitamin A: 1487IUVitamin C: 43mgCalcium: 250mgIron: 13mg