Steak Sandwich Recipe

Make the marinade

In a shallow bowl or a resealable plastic bag, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs red wine vinegar, 1 tsp brown sugar, 1 tsp dried oregano, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Mince 3 cloves garlic and add to the mixture. Stir until sugar dissolves.

Marinate the steak

Place the 1 lb steak in the bowl or bag and turn to coat completely. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–3 hours. Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature.

Grill or pan-sear the steak

Preheat a grill or heavy skillet over medium-high heat until very hot. Remove steak from marinade and let excess drip off (discard marinade). Lightly oil the grill grates or add a thin film of oil to the pan. Sear the steak 3–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), longer if you prefer more done. Use tongs to flip once. Total time will vary by thickness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice very thinly across the grain into 1/8–1/4-inch slices.

Prepare rolls and cheese

Split 4 rolls lengthwise. Thinly slice or shred 8 oz mozzarella so it's ready to melt. If using arugula and onion, toss arugula with 1/4 tsp salt and 1/4 tsp black pepper and set aside; keep thinly sliced red onion ready.

Butter and toast the rolls

Mix 2 tbs softened unsalted butter with 1 tbs olive oil (or brush separately) and spread evenly on cut sides of the rolls. Heat a large skillet or grill pan over medium heat. Place rolls cut-side down and toast until golden and crisp, 1–2 minutes. Remove and keep warm.

Assemble and melt cheese

Turn the toasted roll bottoms face up. Pile sliced steak evenly across the four rolls (about 4 oz steak per two rolls depending on portioning). Top the hot steak with the mozzarella so it begins to melt. If the cheese needs more melting, place assembled bottoms under a broiler for 1–2 minutes or cover the skillet with a lid for 30–60 seconds until cheese is melted.

Finish the sandwiches

Top with a small handful of seasoned arugula (if using) and a few thin red onion slices. Close the sandwiches with toasted roll tops. Press gently, slice in half if desired, and serve immediately.