Beef Teriyaki Sandwich Recipe

Prepare steak

Remove steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat grill or pan

Heat a grill or heavy skillet (cast iron preferred) over medium-high heat until very hot. Brush the steak lightly with 1 tablespoon vegetable oil to prevent sticking.

Cook steak

Place the steak on the hot grill or in the skillet. Cook for about 4–5 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or adjust time for desired doneness. Do not overcrowd the pan; press steak gently only once to ensure good contact.

Rest and slice

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

Combine sauce ingredients

In a small saucepan combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1 teaspoon toasted sesame oil. Stir to combine.

Simmer

Bring the mixture to a gentle simmer over medium heat. Let simmer for 3–4 minutes to meld flavors and reduce slightly.

Thicken

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 30–60 seconds until it thickens slightly to a glossy coating consistency. Remove from heat and let cool slightly. Taste and adjust sweetness or salt if needed.

Toss with sliced beef

Place sliced steak in a bowl and pour about 3/4 of the finished teriyaki sauce over the warm beef, tossing to coat. Reserve remaining sauce for brushing the rolls and serving on the side.

Prepare rolls

Split the sandwich rolls and lightly butter cut sides with the softened butter. Toast cut-side down in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes.

Optional mayo

If using mayonnaise, spread about 1 tablespoon (approx. 1/8 cup total across sandwiches) on the bottom halves of the toasted rolls to add creaminess and a barrier against sogginess.

Assemble sandwiches

Place a generous handful (about 1/2 cup) of shredded cabbage or lettuce on each bottom roll. Arrange the teriyaki-coated sliced beef evenly across the four rolls (about 4 oz cooked beef per sandwich). Spoon a little of the reserved teriyaki sauce over the beef for extra flavor.

Garnish and finish

Top each sandwich with thinly sliced green onions, a sprinkle of toasted sesame seeds, and pickled cucumber if using. Close sandwiches with the toasted top halves and press gently.

Serve

Cut sandwiches in half if desired and serve immediately with any remaining teriyaki sauce on the side for dipping.